Cut from the forequarter, beef Short Ribs feature generous layers of beautifully marbled meat, natural fat and connective tissue sitting above those distinctive rib bones. It’s this combination that makes them one of the finest cuts for traditional American-style low and slow barbecue.

As the ribs slowly cook, the intramuscular fat begins to render, while the collagen gradually breaks down, transforming what starts as a relatively firm cut into something incredibly tender, juicy and wonderfully rich. The result is that unmistakable, deep beefy flavour, a beautifully dark smoky bark and meat that becomes almost buttery when cooked properly.

For us, there’s something particularly satisfying about a properly smoked beef Short Rib. Season generously with coarse salt and cracked black pepper, add a little oak smoke and let time and temperature work their magic. There’s no need to complicate things when the beef itself is this good.

We love cooking these Texas-style, allowing a beautiful bark to develop before wrapping, if required, and continuing until the meat is wonderfully tender. Once rested, the ribs should slice beautifully, revealing rich, juicy beef with that unmistakable Black Angus character.

Of course, they’re not just for the barbecue. These Short Ribs are equally spectacular slowly braised in red wine, beef stock or dark beer, producing wonderfully tender meat and a deeply flavoured cooking liquor that’s perfect for a rich gravy.

Big, bold Australian Black Angus flavour, beautiful marbling and incredible succulence. Angus Reserve Short Ribs are everything a proper barbecue beef rib should be.