Richly marbled beef short rib, generous spice rub, slow smoked until meltingly tender. Accompanied with Black Pepper Demi-glace. Approximately, 1.8kg before cooking.
Beef short rib is a cut designed for slow cooking. Hard working and tough, it has lots of connective tissue and therefore collagen. Slow cooking, especially slow smoking, helps the collagen to cook down into meltingly tender gelatine. The result is unctuous meat, full of beefy flavour. Complimented by a nice bark of caramelised spice rub and smoke. Pair this with rich comforting sides like buttery mash or gooey mac and cheese for a decadent meal.