John Dee Short Rib Bone-in Grass-fed

John Dee Short Rib Bone-in Grass fed, cut from the beef's plate primal, offer a symphony of flavor and texture. These bone-in cuts boast an intense, meaty flavor that's further enhanced by the richness of the bone and the unique taste profile of grass-fed beef. While they require a low and slow cooking approach, the reward is incredibly tender, melt-in-your-mouth meat.

John Dee's Premium Grass-Fed Beef is a taste of nature's bounty. Raised on lush pastures in Australia's pristine Southern Highlands and Darling Downs, meticulously chosen cattle develop a clean, sweet flavor profile unlike any other. Beyond taste, this grass-fed option boasts more Omega-3s for heart health, a wider range of vitamins and minerals, and is naturally leaner with less saturated fat. John Dee's commitment goes further with antibiotic-free and HGP-free practices, ensuring a healthy choice for you and the environment.

- Grass-fed
- Australian Grown & Made
- 100% Antibiotic-Free
- GMO-Free
- HGP-Free
- HALAL Certified
- Delivered frozen
- Lightly marbled
- Always tender

Important Notes:
- Grass-fed Benefits from Tenderizing: Grass-fed beef can be slightly less marbled, so techniques that break down muscle fibers are helpful.
- Low and Slow is Best: Short ribs truly shine with methods that let them become fall-apart tender.

Braising:
1. Sear the short ribs on all sides in a heavy pot or Dutch oven over medium-high heat.
2. Add braising liquid (broth, wine, etc.) to come halfway up the meat.
3. Cover tightly and cook low and slow – either in the oven at 160-175°C (325-350°F) or on the stovetop over low heat – for 3-4 hours or until extremely tender.

Sous Vide:
1. Set your sous vide device to 74°C / 165°F for a tender, fall-apart texture.
2. Season the short ribs and seal in a sous vide bag.
3. Cook for 24-36 hours.
4. Finish with a quick sear in a hot pan for a flavorful crust.

Pressure Cooking:
1. Sear the short ribs in the pressure cooker.
2. Add liquid and aromatics.
3. Pressure cook on high for 45-60 minutes, depending on the size of the ribs.

Tips:
- Let Them Rest: Braised or pressure-cooked short ribs benefit from resting in their liquid for a bit before serving.
- Sear at the End: For sous vide or pressure cooker methods, get a beautiful crust with a final sear in a hot pan.
- Bold Flavors: Grass-fed short ribs can handle robust braising liquids or marinades.

Rare (52-55°C / 125-130°F): Soft texture, very red center. May be chewy due to the connective tissue in short ribs.

Medium-Rare (57-60°C / 135-140°F): Starting to become more tender. Bright pink and warm throughout. May still have some chewiness.

Medium (63-65°C / 145-150°F): More noticeable tenderness, light pink center. Enjoyable, but requires longer cooking to ensure tender results.

Medium-Well (68-70°C / 155-160°F): Approaching fall-apart tenderness, but risks becoming dry. Best achieved with braising or slow-cooking methods.

Well-Done (Above 71°C / 160°F): Recommended ONLY if using very long cooking methods (braising, stewing) to achieve maximum tenderness in short ribs

All of our beef is vacuum-packed, extending its shelf life by 50%. Each beef cut is individually vacuum-packed for convenient storage.

Chiller 0°C to 4°C: 3 to 5 days
Freezer below 0ºC: Up to 12 months - though it's unlikely to remain there for so long!

How to Handle and Thaw: For optimal results, thaw the beef in the refrigerator for upto 48 hours, preserving its natural juices for exceptional flavor.

For over 75 years, John Dee, a family-owned Australian beef company with four generations of experience, has been a trusted name in quality beef. Located in Warwick, Queensland, they source prime cattle and prioritize excellence in processing to deliver outstanding products to customers worldwide. Their commitment extends beyond taste, encompassing safety, environmental responsibility, and adherence to international standards. This dedication ensures a sustainable and ethical brand, shaping the future of global beef supply.