Thick Rib


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Our thick rib is a prized cut from the flank, this is a delicious slow roasted traditional cut. Commonly used for a bit of beef in soup.

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Cooking Instructions

For best results pre-heat your oven to 180°. Then heavily season the ribs with salt, pepper, then roast until golden. Place the ribs in a slow cooker, with beef stock, casserole vegetables for two and a half hours until the meat is falling from the bone. Thicken the gravy and serve with steamed new potatoes. Or typically used for a bit of beef in soup.