Keep in the fridge below 5˚C. If you’re not going to eat it within a day or two, freeze your meat as soon as possible and always within the use by date. Once frozen, use within a month. Use on the day of defrosting.
Season the ribs well. Slow cook in a covered roasting tray with a dash of water at 160˚C/140˚C fan assisted/gas mark 3 for 2½ hours until tender. Cover with your BBQ sauce of choice and finish on a medium BBQ for 20 -30mins, turning and basting often. Alternatively, finish uncovered in the oven turning often, for 30 minutes at 200˚C/gas mark 6.
Try Dr Tommy Thompson's hot, slightly sour and garlicky beef rib vindaloo recipe here.
About our organic beef
We source our organic beef from farmers who allow their cattle to roam free across their fields. They are reared on a natural grass diet giving the beef a fuller flavour, with some hay, silage and a little grain in the winter months. Our beef comes from traditional beef breed suckler herds, which means the calf spends the first year of its life with its mother.