Test Kitchen Notes

Short ribs (although not necessarily that short) are sections of beef, not pork, ribs usually taken from the second to the 10th rib. Each ‘slab’ can contain two to eight ribs. The meat is full of flavour, but is very tough, so the ribs are best braised slowly over low heat, making them perfect for cooking in a slow cooker.

Serving suggestion

Serve with thinly sliced fried potatoes.