These addictive slices of one of the best cuts of meat will keep you going back for more. Cook it very long or very short. Our Australian Short Rib Shabu-Shabu will hold up to simmering soups or flash grilled with a sprinkle of smoked sea salt.
Fresh Tips: If you are having it in a hot pot, swish-swash the meat back and forth and take it out the second you see a light shade of pink. Don’t over do it or it will be a waste of a good short rib.