For best results pre-heat oven to 180°. Heavily season the ribs with salt, pepper, then roast until golden. Place the ribs in a slow cooker, with beef stock, casserole vegetables for 2.5 hours until the meat is falling from the bone. Thicken the gravy and serve with steamed new potatoes.
For allergens, see ingredients in capital letters.
BBQ winners, Beef Short Ribs are cut from the flank.
Only logged in customers who have purchased this product may leave a review.