Slow cooked British bone-in beef short ribs in an Asian inspired marinade with a kimchi style shallot chutney, bone marrow and shio koji jus and gochujang glaze
Slow cooked in Bordeaux wine, served with miso & bone marrow jus, gochujang drizzle and kimchi style shallots
Chilli Heat 1
Modern chef‑crafted dishes
Try with
Jasmine Rice and Pickled Smacked Cucumber Salad
Pair With
Taste the Difference Bordeaux Superieur Red Wine
We believe great taste begins with a story - of provenance, passion and craft. Our thoughtfully curated selection of products celebrate the roots of exquisite flavour, taking you on a journey of discovery.
Our Slow Cook Discovery range brings together global flavour inspiration, thoughtful technique and a commitment to exceptional prime cuts of meat. Every small batch is, seasoned with care, allowing each cut to develop its own character before a long, gentle cook.
Our process unlocks deep, layered flavour and effortless tenderness, creating dishes that feel both comforting and modern. Each centrepiece is finished with bold sauces and vibrant garnishes to deliver meals that are rich, aromatic and full of personality.
The result is a collection of refined, chef‑crafted slow‑cooked dishes that celebrate flavour, quality and global imagination, bringing restaurant quality home with exceptional ease.
Serves 2. Per 1/2 pack edible portion (grilled) Typical Values
% of your Reference Intake
Typical values per 100g: Energy: 1026kJ / 247kcal
| Typical values (cooked as per instructions) | per 100g edible portion | per 1/2 pack edible portion | % based on RI for Average Adult |
|---|---|---|---|
| Energy | 1026kJ | 2293kJ | 27% |
| 247kcal | 551kcal | 28% | |
| Fat | 17.4g | 38.8g | 55% |
| Saturates | 7.1g | 15.8g | 79% |
| Carbohydrate | 5.5g | 12.2g | 5% |
| Sugars | 4.5g | 10.1g | 11% |
| Fibre | 0.7g | 1.6g | - |
| Protein | 16.8g | 37.4g | 75% |
| Salt | 1.11g | 2.48g | 41% |
RI= Reference intake of an average adult (8400 kJ / 2000 kcal)
This pack contains 2 servings
INGREDIENTS: British Beef (61%), Bone Marrow and Shio Koji Jus (24%) (Water, Beef Bone, Beef Marrow Bone, Rice, Cornflour, Butter (Cows' Milk), Roast Garlic Purée, Sugar, Tomato Paste, White Onion, Carrot, Yeast Extract, White Rice, Rice Wine Vinegar, Ethanol, Porcini Mushroom Powder, Alcohol, Salt, Glucose Syrup, Cane Molasses, Thyme, Ground Black Pepper, Bay Leaf Powder), Asian Inspired Marinade (6%) (Red Wine, Water, Rice, Soya Beans, Salt, Cornflour, Ethanol, Alcohol, Wheat), Kimchi Style Shallot Chutney (6%) (Shallots, Water, Rice Wine Vinegar, Sugar, Cornflour, Red Chilli Purée, Garlic Purée, Ginger Purée, Olive Oil, Soya Beans, Salt, Paprika Extract, Spirit Vinegar), Gochujang Glaze (Sugar, Rice Wine Vinegar, Water, Red Chilli Purée, Honey, Soya Beans, Paprika Powder, Garlic, Cornflour, Rice, Onion Powder, Salt, Chilli Flakes, Cane Molasses, Sea Salt, Paprika Extract, Alcohol, Cayenne Pepper, Cottonseed Oil).
Allergy advice
For allergens, including cereals containing gluten, see ingredients in bold.
FROM TRUSTED BRITISH FARMERS
OUR FARMERS ARE DEDICATED TO REARING AND PRODUCING THE BEST QUALITY BEEF
From Our Kitchen to Yours
Heat & finish
Turn your grill up to high for the last 3 minutes of the cook to help render and crisp the fat on the ribs.
Plate like a pro
Slice the ribs into thick pieces and lean them against each other on a warm plate. Spoon the sauce around, not over, so the meat stays visible.
Make it a meal
Serve with steamed jasmine rice plus quick‑pickled smashed cucumber or slaw to cut through the richness.
Chef’s extra touch
Finish with a squeeze of lime and a sprinkle of sliced spring onions or toasted sesame seeds.
Cooking instructions: Grill
To grill. If freezing at home defrost thoroughly before cooking. Before cooking: Preheat grill. Remove all packaging and place ribs on grill pan, retain the liquid for later use. Set aside the sachets for later use. During cooking: Cook for 16 minutes on a moderate heat. Turn halfway through cooking. While the ribs are cooking under the grill, add contents of bone marrow sachet to saucepan along with 2 tbsp of the retained liquid and bring to a gentle simmer for 2 minutes. After cooking: Place the ribs onto a warmed plate and pour over the bone marrow jus. Drizzle the gochujang glaze over the ribs and serve alongside the kimchi style chutney. Check food is piping hot. All cooking appliances vary. This is a guide only.
Packed in United Kingdom, using beef from the United Kingdom
720g
For use by date: see front of pack. Keep refrigerated. Once opened, use on the same day and do not exceed the use by date.
For best quality, freeze as soon as possible after purchase and always within the use by date. Once frozen use within 3 months. Once defrosted use on the same day.
Box: Recycle
Pouch: Do Not Recycle
Sachet: Do Not Recycle
We are happy to replace this item if it is not satisfactory
Sainsbury's Supermarkets Ltd.
33 Charterhouse Street, London, EC1M 6HA
Customer services 0800 636262
Not for EU
Item code: 8271381
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