Short Rib of Beef Rack venison plenty of black pepper

plenty of black pepper

While I rarely cook a whole fillet

perfect for pan-roasting

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

Short Rib of Beef Rack venison plenty of black pepperThe 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