Grass-fed Beef Short Ribs - Smoked by Chef Pam

The centerpiece of your next feast - this short-rib was rubbed with paprika, chili, garlic, salt, pepper, and a touch of unprocessed brown sugar and then sent off for the "low and slow" treatment in the smoker for 14 hours. The result is an ultra-tender, melt in your mouth short rib with flavor that just oozes out with every bite. Carnivore heaven. Pair with a smokehouse-worthy side like mashed potatoes and gravy. Sold by weight, as some pieces are larger than others. -- Chef Pam is the Thai-Australian chef and creative force behind SMOKED, her smokehouse restaurant with two locations (Salaya and Emquartier) where you can sink your teeth into some of Bangkok's best smoked meats. For this collaboration, we started with our 100% grass-fed beef and free-range chicken and pork...then we let the Longan and Lychee wood work that "low and slow" wood-fired magic for up to 14 hours. -- Reheating instructions: Defrost the package, then wrap the rib in foil and bake at 180C until the rib is hot throughout. Ingredients: Grass-fed point-end brisket, pink salt, bay leaves, peppercorn, star anise, and a touch of unprocessed brown sugar 100% grass-fed, antibiotic and synthetic growth hormone-free.