Beef Short Ribs

Beef short ribs, cut across the bones into thin flanken strips. They grill in minutes and char at the edges. Eat them with your hands.

What it is. Short ribs from the lower rib cage, sawn across the bones into strips about 1 cm thick, with a few small pieces of bone in each.

How it eats. Rich, beefy and a little chewy in the best way. Thin enough to cook fast, fatty enough to stay juicy.

How to cook it. Hot, direct charcoal. Season with salt and pepper, or marinate in garlic and oil for 2 hours. Grill 2–3 minutes a side until the edges char, rest 2 minutes, then snip between the bones. Serve with bread, pickles and a squeeze of lemon.

Pack and storage. Arrives cold and vacuum-sealed, in 500 g, 1 kg or 2 kg packs. Keep it sealed in the fridge at 0–4 °C and use within 3 days of the packed date, or freeze it on the day of delivery (−18 °C, follow the supplier use-by on the pack). Thaw in the fridge, never on the counter.

Where it comes from. We buy beef on how it eats, not on the country printed on the box, and our butchers check every batch before it’s cut. Cut, trimmed and vacuum-sealed in Beirut, and packed the day it ships.