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Product Description

US Angus beef short ribs are cut from around the 6th to 8th ribs, close to the bone where the meat is especially flavourful, with a good balance of lean meat and fat. Angus cattle are known for fine texture and generous marbling, and this cut delivers tender, juicy meat with even fat distribution that stays moist whether grilled, pan-fried or slow-braised. Perfect for Korean-style grilled short ribs, Hong Kong–style black pepper ribs or classic red wine–braised short ribs, it is a versatile, restaurant-quality ingredient worth keeping in your freezer.online.citysuper.com+3

Recommended Recipe : Pan-Seared Black Pepper Short Ribs

Ingredients:
US Angus beef short ribs
Salt, to taste
Black pepper, to taste (use extra for stronger pepper flavour)
2–3 cloves garlic, lightly crushed
A little high smoke point oil

Method:

1. Thaw the short ribs completely, pat dry and season both sides with salt and plenty of black pepper. Let sit at room temperature for about 15–20 minutes.

2. Heat a pan over medium-high heat with a little oil and the crushed garlic, then add the short ribs. Sear each side for about 3–4 minutes until nicely browned and slightly charred, adjusting time based on thickness.

3. Cover with a lid and rest in the pan for another 2–3 minutes before serving. For extra richness, you can finish with a knob of butter or a splash of black pepper sauce in the pan and coat the ribs before plating.