SHORT RIB / BRISKET SHORT RIB
The clue is in the name with this cut, taken from the lower rib of beef, this slow cooking cut has other names such as Jacob’s ladder, but in its fast-growing popularity it is generally known as short rib. This cut is a classic low & slow cook, and like brisket makes great ‘pulled beef’ loved in America and now over here. After gentle cooking, finish off with a BBQ sauce and char on the barbeque (or, in the winter, finish under the grill!). ‘Pull’ it into brioche buns and serve with corn on the cob, ’slaw and sweet potato fries.