Veal short ribs from Black Forest pasture-fed beef
Veal short ribs are a juicy, tender delight when prepared correctly. However, they require braising or smoking for many hours. This cut is cut from the 6th to 12th rib and is characterized by a generous layer of fat and marbled meat. Due to the high stress on the muscle, this cut has a lot of connective tissue and requires a long cooking time.
Through our own rearing and slaughtering, we influence the species-appropriate animal husbandry and thus the quality of the meat.
Note: Due to the small rib arches, the portion may be delivered in 2 x 500 g.
Meat consultation - Veal short ribs and beef ribs
The characteristics of veal short ribs
Veal short ribs , or cross ribs , are cut from the heavily marbled breast ribs below the beef neck. Due to their large bone size, they are also called "Dino Ribs ." These ribs are rich in connective tissue and therefore require a long cooking time .
Raising our cattle
All of our veal short ribs come exclusively from our own herd or from partner farms in the region. The animals are raised on our own feed, and short transport routes (max. 50 km) and stress-free slaughter ensure the highest quality. Because: When the animals are well, so are the people.
Dry-aged beef – quite normal for us
The "dry-aged" aging process is a tradition for us. This process allows the meat to lose up to 50% of its weight, yet retains its succulence and intense flavor after preparation. This method enhances the natural, robust flavor of the meat and prevents it from becoming too acidic.
Preparing Veal Short Ribs
Veal short ribs require patience and care in preparation, but the end result is worth all the effort: juicy, flavorful meat with a light smoky aroma. We recommend seasoning the ribs with your favorite BBQ rub (a low-salt spice blend) the day before. Set the smoker to 110°C (230°F) and smoke the ribs for about 3 hours.
After smoking, wrap the ribs in aluminum foil with a little liquid (e.g., cherry juice) and continue cooking for at least 2 hours. Then, check for tenderness by twisting the bone. When the ribs are tender, remove them from the foil and let them dry and glaze on the smoker for about 1 hour, brushing them lightly with BBQ sauce several times during the last 30 minutes.
TIP: Use a sweet and fruity BBQ sauce – it goes particularly well with the intense flavor of the veal short ribs.
Core temperature of short ribs
For BBQ cuts that need to be overcooked to be tender, measuring the core temperature isn't necessary. The correct degree of doneness can be determined by the texture of the meat.
Aus eigenem & Partner ViehbestandVeal short ribs
Veal short ribs
Strongly marbled cross rib with plenty of connective tissue – ideal for smoking or braising
Regular price
24,99 €
Sale price
24,99 €
Regular price
Unit price
24,99 €
per
kg
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Veal short ribs from Black Forest pasture-fed beef
Veal short ribs are a juicy, tender delight when prepared correctly. However, they require braising or smoking for many hours. This cut is cut from the 6th to 12th rib and is characterized by a generous layer of fat and marbled meat. Due to the high stress on the muscle, this cut has a lot of connective tissue and requires a long cooking time.
Through our own rearing and slaughtering, we influence the species-appropriate animal husbandry and thus the quality of the meat.
Note: Due to the small rib arches, the portion may be delivered in 2 x 500 g.
Meat consultation - Veal short ribs and beef ribs
The characteristics of veal short ribs
Veal short ribs , or cross ribs , are cut from the heavily marbled breast ribs below the beef neck. Due to their large bone size, they are also called "Dino Ribs ." These ribs are rich in connective tissue and therefore require a long cooking time .
Raising our cattle
All of our veal short ribs come exclusively from our own herd or from partner farms in the region. The animals are raised on our own feed, and short transport routes (max. 50 km) and stress-free slaughter ensure the highest quality. Because: When the animals are well, so are the people.
Dry-aged beef – quite normal for us
The "dry-aged" aging process is a tradition for us. This process allows the meat to lose up to 50% of its weight, yet retains its succulence and intense flavor after preparation. This method enhances the natural, robust flavor of the meat and prevents it from becoming too acidic.
Preparing Veal Short Ribs
Veal short ribs require patience and care in preparation, but the end result is worth all the effort: juicy, flavorful meat with a light smoky aroma. We recommend seasoning the ribs with your favorite BBQ rub (a low-salt spice blend) the day before. Set the smoker to 110°C (230°F) and smoke the ribs for about 3 hours.
After smoking, wrap the ribs in aluminum foil with a little liquid (e.g., cherry juice) and continue cooking for at least 2 hours. Then, check for tenderness by twisting the bone. When the ribs are tender, remove them from the foil and let them dry and glaze on the smoker for about 1 hour, brushing them lightly with BBQ sauce several times during the last 30 minutes.
TIP: Use a sweet and fruity BBQ sauce – it goes particularly well with the intense flavor of the veal short ribs.
Core temperature of short ribs
For BBQ cuts that need to be overcooked to be tender, measuring the core temperature isn't necessary. The correct degree of doneness can be determined by the texture of the meat.
