Grass-fed Beef | Australia

Argyle Grass-fed Beef Short Rib Bone-in


*Price may vary depending on weight

Argyle Grass-fed Short Rib Bone-in cut from the lower portion of the rib cage, are prized for their intensely rich, beefy flavor enhanced by abundant marbling (intramuscular fat).Raised ethically in Australia without antibiotics or hormones, this upper back cut boasts exceptional tenderness thanks to minimal connective tissue. Enjoy a naturally flavorful and melt-in-your-mouth experience, perfect for braising, slow cooking, or grilling.

Also known as: Grass-fed Beef Short Ribs, Flaken-Style Short Ribs, English-Cut Short Ribs


Beef short ribs, cut from the lower portion of the rib cage, are prized for their intensely rich, beefy flavor enhanced by abundant marbling (intramuscular fat). Leaving the bones in during cooking adds an extra layer of richness and depth to the flavor, while also creating an impressive presentation.

- 100% Grass-fed
- Australian Grown & Made
- 100% Antibiotic-Free
- GMO-Free
- HGP-Free
- HALAL Certified
- Delivered frozen
- Lightly marbled
- Always tender
- A 200 to 300g portion serves 1 person

This cut benefits from low and slow cooking methods that render the fat and connective tissue, resulting in tender, flavorful meat. Here's a guide for two methods:

1. Sear (Optional): Heat a large Dutch oven or oven-safe pot over medium-high heat. Add oil and sear the seasoned short ribs on all sides for a rich flavor (skip if browning isn't desired).
2. Braising Liquid: Add your chosen braising liquid (beef broth, red wine, etc.) to the pot, ensuring the ribs are mostly submerged. Season the liquid with aromatics (onion, garlic, herbs) and spices. Bring to a simmer.
3. Low and Slow: Cover the pot tightly and transfer it to a preheated oven (around 135°C/275°F). Braise for 2-3 hours, or until the meat is very tender and falling off the bone.
4. Rest and Serve: Remove the pot from the oven and let the ribs rest in the braising liquid for 30 minutes to further tenderize. Strain the liquid (optional) and serve the short ribs with your favorite sides.

Sous Vide (Optional):
1. Season: Season the short ribs generously and vacuum seal them in individual portions.
2. Sous Vide Bath: Preheat a water bath to your desired doneness (typically 155°C/311°F for medium-rare). Submerge the sealed short ribs in the water bath and cook for several hours (refer to charts for specific times based on thickness).
3. Sear (Optional): After sous vide cooking, quickly sear the short ribs in a hot pan with oil to add a nice browned crust.

Resting and Serving:
Let the seared short ribs rest for a few minutes before serving.

- Use a good quality braising liquid for added flavor.
- Consider searing the short ribs for extra depth, even if braising.
- Adjust cooking time based on the thickness of your short ribs.
- Sous vide offers precise temperature control for perfectly cooked meat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

Falling Off the Bone (Around 92°C and Above): This is the ideal level of doneness for braised short ribs. The meat will be incredibly tender and literally falling off the bone, with a rich, flavorful taste.

Very Tender with a Slight Tug (85-90°C): The meat will be very tender but still have a slight resistance when pulled with a fork. This is a good option for those who prefer their short ribs to be very close to falling off the bone, but still hold their shape slightly.

Tender with a Bite (78-82°C): This is a good balance of tenderness and texture. The meat will be fork-tender but still have a satisfying bite.

Medium-Rare (74-77°C): This is a less common option for short ribs, but possible for those who prefer a slightly firmer texture. The meat will be mostly pink in the center with a slight amount of brown around the edges.

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.

Indulge in the finest Australian-raised beef with Argyle Prestige Meats. This family-owned company, a legacy of Australian farming excellence since 1938, champions sustainable practices at every stage. Their cattle are ethically raised on a grass-fed diet, free from hormones and antibiotics. Argyle prioritizes environmental responsibility and animal welfare, ensuring the highest quality product. Their dedication shines through in their integrated process, making their delicious beef available and sought-after worldwide.