{"product_id":"1kg-pasture-raised-beef-short-rib","title":"1kg Pasture-Raised Beef Short Rib","description":"\u003cp dir=\"ltr\"\u003eShort rib cut from cattle raised on open pasture in the Free State. Grass-fed, grass-finished. No feedlot finishing, no antibiotics, no growth hormones.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAbout the cut\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eShort rib is beef taken from the lower chest and belly area, cut across the bone so each piece has a thick slab of meat sitting on top. It's one of the most marbled, flavourful cuts on the whole animal — the meat is run through with fat and connective tissue that need time and heat to turn into something extraordinary.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003ePasture-raised short rib has a deeper red colour than grain-fed. The fat is cream-white, not yellow. When you cook it slowly, the connective tissue breaks down into gelatine and the meat falls off the bone with a fork.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eHow to cook it\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe single rule with short rib: low and slow. This is not a weeknight cut. It's a Sunday cut, a dinner-party cut, a leave-it-in-the-oven-while-you-live-your-life cut.\u003c\/p\u003e\n\u003cul dir=\"ltr\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBraised:\u003c\/strong\u003e sear the ribs on all sides in a hot pot, then add red wine, stock, onion, carrot, and a bay leaf. Cover and put in the oven at 150°C for 3 hours. The meat should slide off the bone.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eKorean-style (galbi):\u003c\/strong\u003e marinate overnight in soy, garlic, ginger, sesame oil, pear and a little sugar. Grill hot and fast. Serve with rice and kimchi.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSlow smoker:\u003c\/strong\u003e 110°C for 5–6 hours until the bark is dark and the meat probes tender. Rest for 30 minutes before cutting.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe pot that cooks itself:\u003c\/strong\u003e brown the ribs, throw them in a slow cooker with onions, garlic, tinned tomatoes and a glass of wine. 8 hours on low. Shred, serve over pap or mash.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003eSave the bones after the meat is off them. They make the best stock of any cut.\u003c\/p\u003e","brand":"Orchard Food","offers":[{"title":"Default Title","offer_id":50755409182945,"sku":null,"price":175.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0669\/2814\/8705\/files\/ShortRib.png?v=1791271323","url":"https:\/\/www.orchardfood.co.za\/products\/1kg-pasture-raised-beef-short-rib","provider":"Orchard Food","version":"1.0","type":"link"}