A crowd favourite! This cut is perfectly tender when slow-cooked. (1kg/pk - approx. two thick slabs of short ribs)
Refrigerated 3-5 days before cooking. Frozen for 6-8 months.
Refrigerated 3-5 days before cooking. Frozen for 6-8 months.
Braising or smoking low and slow.
Braising or smoking low and slow.
Merlot
Merlot