- 7 – 380
A favourite for the Argentine Grill, this Black Label sirloin delivers marvellously aromatic and rich flavours.
The most recognisable and traditional joint for Sunday roast. Left on the bone to enrich the flavour and tenderness.
Rib Fingers are full of flavour. Cut from between the ribs. Perfect for barbecuing, smoking and seasoning hot and spicy.
A COLOSSAL full, 6 bone 'DINO' rack. Quality is never compromised. Naturally reared and perfectly prepared these Irish Short Ribs are unbelievably delicious.
Reared naturally upon open grassy pastures, our Irish cattle produces beef of exceptional quality. Skillfully cut across the bone by our master butchers. Delivering sublime flavours and irresistible succulence for BBQ season.
Each pack includes approx. 7 slices.
Naturally reared and perfectly prepared these Irish Short Ribs are unbelievably delicious.
From hand selected Black Angus Cattle. The herd are fed a high quality corn based diet which equates to well-marbled, very tender and simply exquisite beef.
Reared naturally upon open grassy pastures, our Irish cattle produces beef of exceptional quality. These Boneless Short Ribs skilfully cut by our master butchers, deliver sublime flavours and irresistible succulence.
Tender and succulent with a striking depth of flavour. This native, world-reowned breed delivers as a sensational roast joint. Alternatively, fantastic when portioned into steaks and fried or grilled.
Prefecture: KAGOSHIMA. Japanese Grade: A4. Beef Marble Score: 6
Raised in between the meadows of Salamanca and the mountains of Leon in Spain. Breed: Aberdeen Angus. Diet: 300 day grain fed. We have not seen marbling like this in Angus beef before. It is sensational and will be the talk of the table at any dinner party.
A Tom Hixson Exclusive | American ribs and marbling of epic proportion. Packed full of exceptional flavours from certified Black Angus.
This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
LA Galbi is a barbecued Beef Short Ribs – cut thinly (about ¼ inch thick) across the bones. We are now producing these ourselves using the finest Irish grass fed beef. This product is frozen. It could begin to thaw out during delivery process. Therefore we do not advise refreezing it once you receive it.
Popular amongst BBQ street fooders and smokehouses, these boneless USDA Short Ribs offer the perfect marbling and flavours expected from American Beef. Qualifies for USMEF free delivery promotion.
More Information on Beef Ribs
Beef ribs are cut from the Chuck and Plate, ideal for barbeques, and will fall off the bone using the ‘low and slow’ technique. You'll find a fantastic selection of beef ribs for sale at Tom Hixson of Smithfield, stocking fully British reared, Grain Fed Australian (including halal) as well as USDA grade ribs. Each source has its merits but all produce a top-quality dish. Buy beef ribs from our range and when cooked well, the flavours from the outer fat and bone combine to melt through the meat and create the amazing taste that they are known for. Find out more about our farming partners here.
Ribs from our USDA beef range offer intense marbling that results in delicious flavours, while Wexford Valley beef ribs offer irresistible succulence cut by our master butchers. Our Carvery Rib makes a fantastic roasting joint, and has been left on the bone for added delicious flavour.
Beef ribs for sale from Tom Hixson of Smithfield offer premium quality meat at affordable low prices, allowing you a high-end culinary experience in the convenience of your own home. Browse Tom Hixson of Smithfield's range of meats today, including our range of BBQ meats that are perfect for summer barbeques and winter grilling.
Can You Barbeque Beef Ribs?
Beef ribs are the perfect choice for barbequing and grilling. They don’t take as long as pork ribs, making them perfect for a quick and easy meal. You should barbeque your ribs for 1 ½ - 2 hours, or until they reach an internal temperature of 94°C. Once they are cooked through enough, mop the beef ribs with a sticky sauce, and wrap in tin foil for at least half an hour to finish cooking.
Do Beef Ribs Need a Marinade?
It isn’t vital that you marinate ribs, you can simply season the rack with sea salt and freshly ground black pepper. However, ribs are perfect for sweet and sticky sauces, which can be slathered on during the barbeque process. Try marinating your ribs in Sauce Shop BBQ Sauce for a dish that the whole family will love.
How do Beef Ribs Differ From Pork Ribs?
The difference between pork ribs and beef ribs is simply the animal where the cut of meat comes from. Generally, beef ribs are larger and fattier than pork ribs. Pork ribs are a leaner cut (low fat-to-meat ratio), which results in a meatier flavour once the ribs are cooked. Both work well for grilling or slow cooking in the oven.
Are Beef Ribs and Short Ribs the Same?
Not quite. Beef ribs are taken from the rib section of the cow, they tend to be longer, and are mostly used in dishes like barbeque beef ribs. Short ribs, on the other hand, are taken from the plate cut and as such have a slightly smaller bone.
How Do I Prepare Beef Ribs?
To prepare beef ribs, you’ll first want to remove the membrane. If left on, the ribs will be tough and chewy. Then, add your chosen seasoning. If adding a rub to your ribs, you might want to let this settle overnight for maximum flavour. Alternatively, you can add a sauce throughout the cooking process. Ribs are best cooked slowly at low heat, be sure to wrap in plenty of foil before cooking so that none of the juices escape.
For recipes and advice about cooking ribs, take a look at our blog.
What’s the Difference Between Baby Back and Beef Ribs?
Baby back ribs are sometimes known as pork back ribs, they come from high up on the back of a hog. Similarly, beef ribs come from the upper section of the cow. Baby back ribs tend to have slightly more meat on them than beef, both benefit most from cooking slowly at low heat.