Short Rib

From the kitchen

Cooking Short Rib

Use a covered braise or your slow cooker’s recommended method for this cut. Check both thorough cooking and tenderness; timing depends on size and appliance. For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.

Lee’s tip

A little extra at the table

Give a braising cut time to become tender, then taste the sauce before serving.

What goes with it?

Try mushrooms, potatoes and peppery leaves, with Malbec or sparkling blackcurrant.

Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.