The cut that makes everyone put their phones down
A rack of grass-fed beef ribs arriving in your Pack B or Pack D is a very good reason to plan ahead. These are a plan-ahead commitment — a couple of hours in the rub, then four in the oven — that requires almost no active work and produces something genuinely spectacular. Plan your ribs on a day when you're home, the oven can do its thing, and dinner is the event.
Remove the membrane from the back of the ribs.
~1.2kg beef ribsCombine all dry rub ingredients and rub generously all over the ribs. Refrigerate for a minimum of 2 hours — overnight is even better if you can plan ahead.
2 tbsp smoked paprika1 tbsp brown sugar1 tbsp ground cumin2 tsp garlic powderPreheat oven to 150°C.
Place ribs in a roasting tin, add the water or stock to the base, and cover tightly with foil.
1/2 cup water or beef stockRoast for 3.5–4 hours until very tender.
Remove foil. Brush generously with BBQ sauce or glaze. Raise temperature to 200°C and cook for a further 20–30 minutes until caramelised.
BBQ sauce or glazeRest for 10 minutes before serving.
Pack B & Pack D shares — Ribs (~1.2kg)
💡 Remove the membrane from the back of the ribs before cooking — it stays tough regardless of cook time. Slide a knife under it at one end, grab with a paper towel for grip, and pull off in one piece.
Pack B and D bring your ribs. Friday night is sorted. Join the Your Farmer community. 🍖
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Grass-Fed Beef Sausages, Mince and Diced (SMD) Bundle Pack
Bulk Grass-Fed Beef - Cut-up Your Way
Bulk Pastured Full Lamb - Cut-up Your Way
Irish Stew with Lamb Forequarter Chops
Lamb, potato, onion and patience — the stew that proves restraint is a skill
The original Irish stew had three ingredients and a fierce loyalty to all of them: bone-in forequarter or neck chops, potatoes, and onions, layered in a pot and left entirely alone. No browning, no wine, no clever additions — the courage of this dish is in what it leaves out. The bones make the broth, the bottom layer of potatoes melts into it as a thickener, and the top layer steams whole. Two hours later you ladle out something so much greater than its parts that you'll understand why the Irish never let anyone improve it.
Herb and Dijon-Crusted Lamb Cutlets
Bistro looks from the standard four-pack
You know that rack of lamb with the green herb crust — the one restaurants charge like a wounded bull for? A cutlet is that rack, already cut into portions. So we borrow the whole trick: a quick sear, a brush of Dijon, a press of herby golden crumbs, then a short blast in a hot oven. The mustard glues the crust on and sharpens the lamb underneath, and the crumbs shatter when your knife goes through. It takes thirty-five minutes and looks like you trained for it. Four cutlets, two plates, one very good midweek dinner.
The curry that cooks until the sauce becomes part of the beef
Rendang isn't a curry you serve swimming in sauce — it's a curry you cook until the sauce all but disappears into the beef. Coconut milk simmers down over hours with a fragrant paste of lemongrass, ginger and chilli, getting darker and richer until it clings to every piece. The diced beef pack was built for this: enough connective tissue to stay lush through a three-hour simmer where a lean cut would give up. A genuine weekend project — one pot, occasional stirring, and a finish no takeaway container has ever matched.
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