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Rib of Beef for braising and soups. For best result, this Rib of beef should be browned to caramelise the surfaces before a long slow simmer to create the most amazing base for Beef and Potato Soup. Coming from roughly the same area as Short ribs is confirmation that the cut is going to be very good indeed and coupled with the higher fat content the flavour’s also to the max!
For our ‘Butchers Classic Selection’ we go to great lengths to procure the finest produce we can. For the Classic Selection we only source from a few specifically selected, high quality meat suppliers from around Scotland, the wider UK and Ireland. This extensive supply grants us access to higher volumes of the finest speciality and rare breed specific meat, year round.
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