Beef Short Ribs a country classic!
"Brine" is an old country cook and butcher technique that will transform a tough, less expensive cut of meat into a magnificent "top shelf" dish.
With pickled pork and corned silverside we do the brining for you, however its a handy skill to master, and extremely simple.
Here's the thing, if you treat grass fed short cut beef ribs with a little "TLC" such as brine and beer, it can transform into a piece of beef that is truly amazing.
Beef Short Cut ribs are a less expensive cut of beef that require lots of time to cook. They are easy to prepare.
Have a go at my "low & slow" Beer & Brine Beer Glazed Beef Ribs, you'll be back for more.
Although time is crucial in this recipe, the actual techniques are super simple.