Beef Short Ribs

Name: Beef Short Ribs | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 514
Price: 29.99 AUD
Availability: InStock

$29.99/kg

Beef Short Ribs are a rich, meaty rib cut taken from grass-fed Australian yearling beef, trimmed into shorter lengths for a chunky, satisfying serve. They are known for deep savoury flavour and a tender bite when cooked properly.

This cut is made for low-and-slow cooking. Braise or stew them until tender, then serve with the cooking sauce for an easy, comfort-style meal.

One rib is approx 250 grams and a full rack of 8 ribs is approx 2kg.

* This is a variable weight item. We will refund you the difference between the weight paid and the weight packed when we fulfill your order.

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Description

Beef Short Ribs are a deeply flavoured, meaty cut taken from the rib section of grass-fed Australian yearling beef. They are called short because the ribs are cut into shorter lengths than traditional beef ribs, giving you a chunky, satisfying rib with plenty of meat on the bone.

Short ribs can be cut from different areas, including the plate, rib, or chuck. The style many people recognise is the butcher-style plate short rib — individual bones with a generous block of beef sitting on top of a wide, flat bone.

This is a classic low-and-slow cut. When cooked gently over time, the meat turns tender and full of savoury richness. It is ideal for braises, stews, and slow-cooked roasts where the flavour builds as it cooks and the marrow enriches the sauce.

Our team can help with cutting where suitable, so the ribs suit your preferred cooking style.

Quick Facts

Type/Cut: Beef Short Ribs
Beef type: Grass-fed Australian yearling beef
Best for: Slow cooking; braises; stews; low-and-slow roasts
Flavour/texture: Rich and savoury; becomes tender when cooked low and slow

Why You'll Love It

Big beef flavour that shines in slow-cooked dishes
Meaty ribs that turn beautifully tender with time
Ideal for braising liquids, sauces, and gravies that need depth
A go-to cut for winter warmers and comfort food
Great centrepiece for a hearty shared meal

Cooking Tips

Best results come from low-and-slow cooking methods like braising or stewing
Brown the ribs first in batches to build deeper flavour before adding liquid
Keep the cook gentle — a slow simmer or covered oven works well
Let the ribs rest in the cooking liquid before serving for even better texture
Skim excess fat from the top of the sauce if you want a cleaner finish

Serving Ideas

Serve over mash or soft polenta with the reduced braising sauce
Pair with roasted root veg and greens for a classic hearty plate
Shred the meat into tacos or sandwiches with a punchy sauce
Add Beef Short Ribs to your next order for a low-and-slow cut that rewards a little patience.

Butcher's Tip: Brown the short ribs thoroughly on all sides before they hit the braising liquid. Take your time with this step — the deep colour you build on the meat now is the foundation of the whole dish. Do it in batches so the pan stays hot and the ribs sear rather than steam.

Bonus Tip: Cook the ribs a day ahead and refrigerate them overnight in the braising liquid. The fat will rise to the top and solidify, making it easy to lift off and discard. Reheat gently and the flavour will be even better than on the day you cooked them.