The moment everyone's been waiting for: BEEF SHORT RIBS ARE HEEERE!
Introducing grass-fed beef short ribs from NZ! Brought to us by Silverfern Farms, this select beef is called "Reserve", and is known for soft, juicy, and delicious meat that's been carefully hand-selected to provide consistent quality every time! Enjoy the delicious balance of red meat and fat in these beautiful beef short ribs!
We recommend roasting the whole thing on a large grill. It'll take some time, but it's well worth the wait! If you want the full American BBQ experience, this is definitely the way to go!
Of course, if you're not into that, you can always cut between the bone and grill. This is also perfect for stews and soups!
1. After thawing, remove from the fridge and let it come back to room temperature. (approx. 1 hour)
2. Rub olive oil, pepper and salt all over. Try our delicious Italian sea salt here !
3. Place it fat side down on the grill. Adjust the charcoal so that it doesn't catch fire with the oil.
4. Once browned, grill the other side. Once both sides are browned, flip it once again.
5. Once the whole thing has a beautiful brown color, move the meat to a charcoal-free area of the grill and cover with the lid.
You can also remove from the heat and cover with aluminum foil. Let it rest for about 30 minutes.
6. Check by sticking a bamboo skewer in the meat. If a light pink fluid comes out, place it back in the heat and grill for about 1-2 minutes.
7. If there is a streak just below the fat, remove it. Cut between the bones and enjoy!
Reserve cows are relatively young and are selected from the best herd. The livestock species are exclusively for meat and are limited to excellent quality Angus, Hereford or their crosses.
These excellent farmers cultivate and supply cows of only the best quality! Collaborative work with the farmers is key to raising high-quality beef cattle.
This cattle is grown without the use of any growth hormones. They are allowed to graze in an open pasture and and raised in a stress-free environment
【About New Zealand Farms】
1. Cattle Raised on Mineral Rich Pastures
In New Zealand throughout the year the climate is pretty gentle with 17,000 milimeters on average of rainfall. This abundance of rain makes the perfect conditions for pastures that the cattle graze upon. These cattle are also 100% grass-fed. Cows are animals that have very lttle dietary needs, and grass supplies all of them. Grass-fed cattle are the most natural cattle there are!
-Farmers use an abundant array of seeds depending on each season, each producing grass with the necessary nutrients for the perfect pasture. Futher,more, they ae also able to control the appetites of the cows with certain blends and herbs.The farms used are around 10 million hectacres.
2. Only The Best are Handpicked for Redness, Flavor, Tenderness, and High Nutrition
The steers and herfers used are relatively young. On average, they are around 24 months. These breeds also produce Angus beef which is an excellent qaulity of meat. The nutrients that these cows produce are much like tuna, and bonito fish oh which are rich in inosinic acid and glutamic acid. These are essential for those watching their health, lookig for a bit of anti aging, or even body builders paying close attention to calorie intake. Grass-fed beef is also very low in fat and cholesterol, topped off with being packed with omega 3 fatty acids.
3. Cows Raised in a Stress-Free Environment Without Harmful Hormone Injections
New Zealand is the first the animal husbandry world to restrict the use of hormones. Cows that have been raised with the use of growth hormones are separated and only those raised 100% hormone free are exported. In recent years, 98% of cows slaughtered for the purposed of meat are raised free of growth hormones and the use of antibiotics are limited only to curing sickness. After that, before the slaughter, they are given a break fro any medicine to fully allow the chemicals to be dispersed from their systems.
4. Zero Records of BSE or Hoof & Mouth Disease
In New Zealand, there are zero records of cinnib chronic illnesses amongst their raised cattle. The main reasoning for this is that New Zealand is isolated from most continents and they have a well formed ministry of agriculture.
5. Only The Best are Handpicked for Redness, Flavor, Tenderness, and High Nutrition
New Zealand's import regulations are also unified under their ministry of agriculture. It is compulsory that for all livestock that is raised and slaughtered must submit a histiory form that properly lays out the life of the animal. All the way from the farm to your dinner table, for traceability's sake, the record holding of treatment from veteranarians, safety inspections, and processing are all mandatory.
Thawing time will vary depending on the type and size of meat.
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Review of this item
For nearly 20 yrs I have been trying to get beef ribs in Japan. Thank you Meat Guy!
I put a rub on these and slow grilled them, using a meat thermometer to check the internal temperature, then mopped them with BBQ sauce at the end. Grilled for about 75 minutes. They were a big hit. I highly recommend these but if you are accustomed to beef ribs you have to understand they will not be as tender as pork babyback ribs, no beef ribs will be that tender, but the beef flavor and size set them apart and make for a unique BBQ experience. Will be ordering again.