Short Rib of Beef Rack venison caramelised crust

caramelised crust

While I rarely cook a whole fillet

all be it certainly gentler in taste than more active parts of the cow

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

so we’ve dipped into our little black book of restaurants and chefs to bring you a collaboration with none other than Andrew Clarke

Short Rib of Beef Rack venison caramelised crustThe 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