Short ribs from Black Forest pasture-fed beef
When prepared correctly , short ribs are a very juicy, tender delicacy. However, they require several hours of braising or smoking to achieve this. The cut is cut from the 6-12th rib. Short ribs , also known as beef ribs , have a generous layer of fat and a very well-marbled meat. Due to the high stress on the muscle, this cut has a lot of connective tissue and therefore requires a long cooking time.
Through our own breeding and slaughtering as well as that of our partner companies, we influence species-appropriate animal husbandry and thus the quality of the meat at all points.
Through our own breeding and slaughtering as well as that of our partner companies, we influence species-appropriate animal husbandry and thus the quality of the meat at all points.
Meat consultation - Short Ribs
Cut and properties of short ribs
Short ribs , or cross ribs , are cut from the heavily marbled breast ribs below the neck of beef. They are rich in connective tissue, which is why they require a long cooking time . Due to the size of the bones, these ribs are also called dino ribs or dinosaur ribs .
Raising our cattle
When you buy short ribs from us, you'll always receive meat from our own livestock and the livestock of our partners. All farms are located near our butcher shop, right in the Black Forest.
The animals are raised exclusively with the farm’s own feed.
Our motto is: If the animal is well, the people are well. Based on this, we create high-quality products with outstanding quality.
Our short transport routes protect both the livestock and the environment. We transport the animals no more than 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of the meat.
The animals are raised exclusively with the farm’s own feed.
Our motto is: If the animal is well, the people are well. Based on this, we create high-quality products with outstanding quality.
Our short transport routes protect both the livestock and the environment. We transport the animals no more than 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of the meat.
Dry-aged beef – quite normal for us
What's trendy today is tradition for us. Aging meat on the bone is as old as the butcher's trade. We've never abandoned this tradition and only dry-age our beef steaks. Due to the loss of liquid, the beef loses up to 50% of its weight, which prevents it from becoming dry after cooking. This aging method prevents the meat from becoming too acidic and enhances its natural, robust flavor.
Preparing Short Ribs
Short ribs aren't exactly the easiest cut to prepare, but the final result is worth all the effort. Juicy, succulent, highly flavorful meat with a light smoky aroma—a dream!
We recommend seasoning the short ribs with a BBQ rub of your choice (low-salt spice blend) one day before preparation. Set your smoker to around 110°C and place the ribs in the smoke for around 3 hours. Then remove the ribs from the smoker, wrap them in aluminum foil with a little liquid (e.g. cherry juice), and continue cooking for at least another 2 hours. Carefully open the package and check for tenderness by twisting the bone. When the ribs are tender, remove them from the package and place them back on the smoker for around 1 hour to dry and glaze. During the last half hour, brush them thinly with BBQ sauce several times. Tip: Use a sweet and fruity BBQ sauce, it goes very well with the intense flavor of the beef ribs.
We recommend seasoning the short ribs with a BBQ rub of your choice (low-salt spice blend) one day before preparation. Set your smoker to around 110°C and place the ribs in the smoke for around 3 hours. Then remove the ribs from the smoker, wrap them in aluminum foil with a little liquid (e.g. cherry juice), and continue cooking for at least another 2 hours. Carefully open the package and check for tenderness by twisting the bone. When the ribs are tender, remove them from the package and place them back on the smoker for around 1 hour to dry and glaze. During the last half hour, brush them thinly with BBQ sauce several times. Tip: Use a sweet and fruity BBQ sauce, it goes very well with the intense flavor of the beef ribs.
Core temperature of short ribs
For BBQ cuts that need to be overcooked to be tender, measuring the core temperature doesn't make sense. Here, you can tell whether the meat is cooked to the right degree by the consistency of the meat.
Beef Short Ribs
Beef Short Ribs
Regular price
21,99 €
Sale price
21,99 €
Regular price
Unit price
21,99 €
per
kg
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Short ribs from Black Forest pasture-fed beef
When prepared correctly , short ribs are a very juicy, tender delicacy. However, they require several hours of braising or smoking to achieve this. The cut is cut from the 6-12th rib. Short ribs , also known as beef ribs , have a generous layer of fat and a very well-marbled meat. Due to the high stress on the muscle, this cut has a lot of connective tissue and therefore requires a long cooking time.
Through our own breeding and slaughtering as well as that of our partner companies, we influence species-appropriate animal husbandry and thus the quality of the meat at all points.
Through our own breeding and slaughtering as well as that of our partner companies, we influence species-appropriate animal husbandry and thus the quality of the meat at all points.
Meat consultation - Short Ribs
Cut and properties of short ribs
Short ribs , or cross ribs , are cut from the heavily marbled breast ribs below the neck of beef. They are rich in connective tissue, which is why they require a long cooking time . Due to the size of the bones, these ribs are also called dino ribs or dinosaur ribs .
Raising our cattle
When you buy short ribs from us, you'll always receive meat from our own livestock and the livestock of our partners. All farms are located near our butcher shop, right in the Black Forest.
The animals are raised exclusively with the farm’s own feed.
Our motto is: If the animal is well, the people are well. Based on this, we create high-quality products with outstanding quality.
Our short transport routes protect both the livestock and the environment. We transport the animals no more than 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of the meat.
The animals are raised exclusively with the farm’s own feed.
Our motto is: If the animal is well, the people are well. Based on this, we create high-quality products with outstanding quality.
Our short transport routes protect both the livestock and the environment. We transport the animals no more than 50 km from the farm to our butcher shop. A gentle and stress-free slaughter process directly on our premises is an important component for the quality of the meat.
Dry-aged beef – quite normal for us
What's trendy today is tradition for us. Aging meat on the bone is as old as the butcher's trade. We've never abandoned this tradition and only dry-age our beef steaks. Due to the loss of liquid, the beef loses up to 50% of its weight, which prevents it from becoming dry after cooking. This aging method prevents the meat from becoming too acidic and enhances its natural, robust flavor.
Preparing Short Ribs
Short ribs aren't exactly the easiest cut to prepare, but the final result is worth all the effort. Juicy, succulent, highly flavorful meat with a light smoky aroma—a dream!
We recommend seasoning the short ribs with a BBQ rub of your choice (low-salt spice blend) one day before preparation. Set your smoker to around 110°C and place the ribs in the smoke for around 3 hours. Then remove the ribs from the smoker, wrap them in aluminum foil with a little liquid (e.g. cherry juice), and continue cooking for at least another 2 hours. Carefully open the package and check for tenderness by twisting the bone. When the ribs are tender, remove them from the package and place them back on the smoker for around 1 hour to dry and glaze. During the last half hour, brush them thinly with BBQ sauce several times. Tip: Use a sweet and fruity BBQ sauce, it goes very well with the intense flavor of the beef ribs.
We recommend seasoning the short ribs with a BBQ rub of your choice (low-salt spice blend) one day before preparation. Set your smoker to around 110°C and place the ribs in the smoke for around 3 hours. Then remove the ribs from the smoker, wrap them in aluminum foil with a little liquid (e.g. cherry juice), and continue cooking for at least another 2 hours. Carefully open the package and check for tenderness by twisting the bone. When the ribs are tender, remove them from the package and place them back on the smoker for around 1 hour to dry and glaze. During the last half hour, brush them thinly with BBQ sauce several times. Tip: Use a sweet and fruity BBQ sauce, it goes very well with the intense flavor of the beef ribs.
Core temperature of short ribs
For BBQ cuts that need to be overcooked to be tender, measuring the core temperature doesn't make sense. Here, you can tell whether the meat is cooked to the right degree by the consistency of the meat.
