West Country PGI Grass Fed Beef Shortribs

£29.96 – £59.92

p/Kg: 14.90

Origin: UK

Maturation: Dry Aged

Supplied: Fresh

Westcountry PGI (Protected Geographical Indication) beef short ribs come from cattle raised in the West Country region of England, which includes Cornwall, Devon, Somerset, Gloucestershire, Dorset, and Wiltshire. This designation ensures the beef is of a specific quality and origin, adhering to strict guidelines regarding the animal’s breed, diet, and rearing methods. Westcountry beef short ribs are known for their rich flavor, tenderness, and marbling, making them a premium choice for slow-cooking methods such as braising, stewing, and smoking.

suitable for:

barbecue

grill

rotisserie

Joint Weight

Clear

Westcountry PGI beef short ribs represent a premium cut of meat sourced from cattle that have been raised in the lush, verdant pastures of England’s West Country. This region, encompassing Cornwall, Devon, Somerset, Gloucestershire, Dorset, and Wiltshire, is renowned for its ideal livestock-rearing conditions, including temperate climate and abundant grassland. The Protected Geographical Indication (PGI) status is a testament to the unique quality and characteristics of the beef, which is influenced by the specific geographic area’s environmental factors.

The PGI designation guarantees that the beef is produced according to stringent standards that cover every aspect of the animal’s life, including breed specifications, feed, and husbandry practices. These standards ensure that the cattle are predominantly grass-fed, with their diet possibly supplemented by locally sourced cereals, contributing to the meat’s distinctive flavor profile and nutritional quality.

Westcountry beef short ribs are especially prized for their succulent texture, deep flavor, and excellent marbling, which enriches the meat with fats that melt during cooking to create exceptionally tender and juicy dishes. These short ribs excel in slow-cooked recipes, where the low and slow heat allows the connective tissues to break down, infusing the meat with rich flavors and ensuring a melt-in-your-mouth experience.

Ideal for braising, stewing, and smoking, Westcountry PGI beef short ribs can be the centerpiece of gourmet meals, offering a taste of the West Country’s heritage and culinary excellence. Whether prepared in a traditional English manner or influenced by international cuisines, these short ribs provide a versatile and indulgent option for meat lovers seeking quality, taste, and a connection to the land.

Smoking grass-fed short ribs can lead to a delicious and tender meal with a rich, smoky flavor. Here’s a general guide to help you smoke your grass-fed short ribs to perfection:

Ingredients:

Grass-fed short ribs
Your choice of dry rub (salt, black pepper, garlic powder, onion powder, smoked paprika, etc.)
Wood chips or chunks (hickory, oak, or mesquite are great choices)

Equipment:

Smoker
Meat thermometer

Preparation:

Prepare the Ribs: Remove the short ribs from the refrigerator at least 30 minutes before smoking to let them come to room temperature. This helps with even cooking.
Apply the Dry Rub: Coat the ribs evenly on all sides with your choice of dry rub. For best results, do this a few hours ahead of time or even overnight to let the flavors penetrate the meat.

Smoking:

Preheat the Smoker: Preheat your smoker to 225°F (107°C). This is the ideal temperature for slow smoking, which will ensure the ribs are tender and flavorful.
Add Wood Chips: Add your choice of wood chips to the smoker. Soaking them in water for about 30 minutes before smoking can help produce more smoke and prevent them from burning too quickly.
Smoke the Ribs: Place the ribs in the smoker, meat side up. Close the lid and let them smoke, maintaining a steady temperature of 225°F. Avoid opening the smoker frequently to check on the ribs, as this can cause significant heat loss.
Check for Doneness: Grass-fed short ribs typically take between 6 to 8 hours to smoke properly, but the exact time can vary depending on their size and thickness. The key to perfect short ribs is their internal temperature, which should reach about 203°F (95°C) for the collagen and fats to properly break down, making the meat tender and juicy.
Rest the Ribs: Once the ribs reach the desired internal temperature, remove them from the smoker and let them rest for at least 15 minutes before serving. This allows the juices to redistribute throughout the meat, making it more flavorful and tender.

Serving Suggestions:

Serve your smoked grass-fed short ribs with sides of your choice, such as coleslaw, roasted vegetables, or a simple salad.
Consider serving the ribs with a BBQ sauce on the side, but given the rich flavor of grass-fed beef, you might find that they’re delicious on their own.

Remember, the key to great smoked short ribs is patience and maintaining a consistent temperature in your smoker. Enjoy the process and the delicious results!

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Appetite Size	Boneless Meat (g per head)	Bone-in Meat (g per head)
Small Appetite	125–150 g	200–250 g
Medium Appetite	150–200 g	250–300 g
Large Appetite	200–250 g	300–350 g
Extra Large Appetite	250–300 g	350–400 g

West Country PGI Grass Fed Beef Shortribs