Also know as the Jacobs ladder. This versatile cut can be roasted slowly for a simple, incredibly juicy roast beef joint (needs cooking to well-done, but delicious in spite of that!). It is also incredible marinated and barbecued or smoked american style for the ultimate barbecue ribs. The short rib is on the left of the photo – the bone is cut from the top of the forerib joint.
1 Whole Rib (0.600g), 2 Whole Ribs (1.2kg), 3 Whole Ribs (1.8kg), 4 Whole Ribs (2.4kg)
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