Beef Short Ribs WetAged

The beef short rib is cut from the ribs underneath the shoulder of the cow. The ribs are about 25 to 40cm high. So the beef ribs are from the front part of the cow, actually directly underneath the ribeye . These ribs are also called cross ribs or short ribs. In the past, they were used for soup or as part of pot au feu . Today, they are better used for a really awesome BBQ.

Your Freyberger cuts up his own beef. For this reason, we only have a limited number of short ribs on offer each week. To remedy this situation, we have our freezer box . In this you will almost always find our usual Freyberger quality, fresh frozen.

Beef short ribs can be prepared in two different ways on the BBQ: low and slow or hot and fast. With the low and slow method, which takes place at around 90 to 110°C, you should expect it to take 10-12 hours. If the ribs are prepared at 110 to 130 °C, i.e. hot and fast, it will take 6-8 hours. The silver skin on the inside must be removed. If you forget to do this, it will become tough and dry. Unlike pork, the skin on beef must be removed with a knife. It cannot simply be peeled off. Our ribs come with a fine layer of fat on the top, which keeps the ribs particularly juicy while they cook. But just watch our YouTube video .

In Japan and Korea, the short rib is one of the most popular cuts of beef. It is cut into thin slices, similar to South America. It is usually very well marbled, which means that this special cut can even be quickly fried.