Beef Short Ribs, Chilled, Vacuum-Packed

Beef Short Ribs – Premium Latvian Beef for BBQ and Slow Cooking

CEPLĪŠI M.S. Beef Short Ribs are meaty, bone-in beef ribs sourced from carefully selected cattle raised in Latvia. Known for their rich beef flavour, natural fat layers and collagen-rich connective tissue, they become exceptionally tender and succulent when cooked slowly. Beef Short Ribs are ideal for BBQ smoking, slow roasting and braising. The product is supplied chilled and vacuum-packed.

Beef Short Ribs are a bone-in cut combining rib bones, substantial meat and connective tissue. Depending on the butchery specification, they may be sourced from different sections of the beef rib area.

Unlike thin ribs with relatively little meat, high-quality Short Ribs are valued for their substantial meat content and suitability for long, gentle cooking.

The natural fat and connective tissue contribute to the distinctive character of this cut.

During slow cooking, some fat renders while collagen gradually converts into gelatin, helping to create a rich, succulent texture.

Beef Short Ribs are especially popular in American BBQ, where they are smoked for hours until a dark, flavourful bark develops and the meat becomes tender.

CEPLĪŠI M.S. Beef Short Ribs are supplied chilled and vacuum-packed.

Characteristics of CEPLĪŠI M.S. Beef Short Ribs

Carefully Selected Latvian Beef. Sourced from selected cattle raised in Latvia according to our quality requirements.

Meaty Bone-In Ribs. The cut combines beef, bone, natural fat and connective tissue.

Rich Beef Flavour. Short Ribs are known for their distinctive, full-bodied beef taste.

Natural Fat Layers. Fat contributes flavour and helps maintain juiciness during cooking.

Collagen-Rich Connective Tissue. Slow cooking helps develop a tender texture.

Ideal for BBQ Smoking. Particularly suitable for low-and-slow cooking.

Versatile Preparation. Suitable for smokers, ovens, Dutch ovens and slow braising.

Why Choose Beef Short Ribs?

Beef Short Ribs are an excellent choice for customers who appreciate rich beef flavour and slow-cooked meat.

Unlike Ribeye or Striploin steaks, Short Ribs are generally not intended for quick pan-searing.

Their best qualities develop during prolonged cooking.

In a BBQ smoker, Short Ribs can develop a deep smoky flavour, a dark outer bark and exceptionally tender meat.

When braised, they produce rich cooking juices and pair beautifully with mashed potatoes, polenta or roasted root vegetables.

They are suitable for home BBQ enthusiasts and professional restaurant kitchens alike.

Culinary Uses

Texas-Style Smoked Beef Short Ribs. Slowly smoked ribs seasoned with salt and black pepper.

Low & Slow BBQ Ribs. Cooked gently until tender and succulent.

Braised Beef Short Ribs. Slowly braised with root vegetables, garlic, stock and herbs.

Oven-Roasted Short Ribs. Slow-cooked in a covered dish with a small amount of liquid.

BBQ-Glazed Short Ribs. Finished with a flavourful BBQ glaze.

Korean-Style Short Ribs. When cut into suitably thin cross-cut slices, Short Ribs can also be prepared in Korean-style marinades.

CEPLĪŠI M.S. – Carefully Selected Latvian Beef

CEPLĪŠI M.S. specialises in producing high-quality Latvian beef.

We work with Latvian cattle farmers who focus on feeding practices and desirable meat characteristics.

Every beef carcass is individually assessed for muscle development, meat colour and fat cover. We also measure the pH of every carcass as part of our quality control process.

This approach helps us select beef according to the quality standards of CEPLĪŠI M.S.

How to Prepare Beef Short Ribs in a BBQ Smoker

1. Prepare the Ribs. Remove from the vacuum packaging and pat dry. Trim excess surface fat or tough membranes if necessary without removing too much meat.

2. Season. For classic Texas BBQ, use coarse salt and freshly ground black pepper.

3. Preheat the Smoker. Aim for a cooking chamber temperature of approximately 110–130°C.

4. Begin Smoking. Place the ribs in the smoker and cook until a dark, flavourful bark develops.

5. Continue Cooking. If necessary, wrap the ribs in food-safe BBQ paper to help reduce moisture loss.

6. Monitor Internal Temperature. Very tender Short Ribs are often achieved at approximately 92–96°C, but texture is the most important indicator.

7. Check Tenderness. A thermometer probe should enter the meat with little resistance.

8. Rest. Allow the ribs to rest after cooking while maintaining safe holding temperatures.

9. Serve. Slice between the bones and serve with your preferred side dishes.

How Long Do Beef Short Ribs Take to Cook?

Thick, meaty Beef Short Ribs often require approximately 6–9 hours or longer in a BBQ smoker.

Actual cooking time depends on thickness, size, fat content, smoker temperature and cooking method.

Thinner, individually cut ribs may require substantially less time.

Serving Suggestions

Beef Short Ribs pair beautifully with mashed potatoes, creamy polenta, roasted root vegetables, grilled vegetables, coleslaw and traditional BBQ sides.

Their rich flavour can be complemented by beef jus, a lightly tangy BBQ sauce or fresh herbs.

Product Information

Product name: Beef Short Ribs, Chilled, Vacuum-Packed.

Cut: beef rib section.

Cutting style: meaty bone-in ribs.

Product type: fresh, chilled, bone-in beef.

Ingredients: beef and bone.

Characteristics: rich beef flavour, natural fat layers and collagen-rich connective tissue.

Uses: BBQ smoking, slow roasting, braising and oven cooking.

Packaging: chilled, vacuum-packed.

Price: calculated according to actual net weight, including bones.

Storage: follow the temperature and use-by date indicated on the packaging.

Preparation: cook thoroughly before consumption.

Product origin: European Union

Country of origin: LATVIA

Brand: CEPLĪŠI M.S.