Short Rib of Beef Rack venison perfect for pan-roasting

perfect for pan-roasting

holding its shape where other cuts might break down

offering a delightful blend of sweetness and savouriness to complement your festive feast

I love adding simply salted raw cucumbers to such a restorative broth

so we’ve dipped into our little black book of restaurants and chefs to bring you a collaboration with none other than Andrew Clarke

Short Rib of Beef Rack venison perfect for pan-roastingThe Short Rib of Beef Rack cut from the rib plate of the forequarter of the beast, and is a fantastic cut for both low and slow cooking and cooking on a hot grill. The layers of muscle are interspersed with fat, and all attached to thick rib bones, which results in a super tender, flavoursome and juicy end product. Our Swaledale cattle spend their lives roaming the hills and valleys of the Yorkshire Dales. This gives our grass fed beef* exceptional