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Jack's Creek is an Australian owned family business that has been farming since 1947, as well as processing and exporting beef since 2000 to more than 30 countries. Jack’s Creek is a vertically integrated agri-business with operations including cattle and broad acre farming, lot feeding, processing and marketing. Specializing in premium grain-fed Wagyu and Angus beef, jack’s Creek’s reputation for quality and devotion to detail is reflected by a loyal customer base and multiple ‘World’s Best Steak’ Awards. This is tribute to a ‘no compromise best of breed’ strategy that is applied throughout the complete supply chain-from farmer to consumer.

Today Jack’s Creek is at the forefront of Premium beef production and guarantees tender and juicy beef that is full of flavor with every bite. Jack's Creek Angus beef is derived from Angus cattle, grain fed for 130 days on a specifically formulated high energy grain diet. All of the cattle are raised free range for the first part of their lives in a natural clean environment, grazing on the abundance of natural grasses in Eastern Australia.

Elevate your next cookout or braise with the Jack's Creek Black Angus Short Rib Plate – 7 Bones, a premium cut from award-winning Australian cattle. Known for its deep marbling and robust beef flavor, this short rib plate delivers exceptional tenderness and juiciness when slow-cooked, smoked, or grilled.

Each plate includes 7 meaty bones, making it ideal for portioning or serving whole for a dramatic presentation. Jack’s Creek Black Angus is raised with care, ensuring consistent quality and rich flavor in every bite. Whether you're preparing Korean-style galbi, Texas-style smoked ribs, or a classic red wine braise, this cut is a showstopper.

Origin: Australia.
Grade: MS 2+, Equivalent to Choice or Higher in USDA Grading.
Breed: 100% Black Angus.
Additional Info: 130 Day Grain Fed.
Additional Info: AHDAA Halal Certified.
Aged: 40+ days wet aged.
Weight: 7-9 LB avg. Each.
Description: Hand-Crafted.
Packaging: Individually wrapped & vacuum sealed.
Gift Box: Delivered in a classic black gift box.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Method 1: Braised Short Ribs (Low & Slow)

Step-by-Step:

Prep: Season ribs generously with salt, pepper, and your favorite herbs. Let sit at room temperature for 30 minutes.
Sear: In a heavy Dutch oven, sear ribs on all sides until browned.
Deglaze: Add chopped onions, garlic, carrots, and celery. Deglaze with red wine and beef stock.
Braise: Cover and cook in the oven at 325°F (163°C) for 3.5 to 4 hours, until fork-tender.
Rest & Serve: Let rest for 10 minutes. Serve whole or slice between bones.

Serving Suggestion:
Serve over creamy polenta or mashed potatoes with a drizzle of braising liquid.

Method 2: Smoked BBQ Short Ribs

Step-by-Step:

Prep: Apply a dry rub of salt, pepper, paprika, garlic powder, and brown sugar. Let marinate overnight if possible.
Smoke: Place ribs in a smoker at 250°F (120°C). Smoke for 5 to 6 hours, or until internal temp reaches 200°F (93°C) and meat pulls back from the bones.
Glaze (Optional): Brush with BBQ sauce and smoke for an additional 30 minutes.
Rest & Slice: Rest for 20 minutes before slicing between bones.

Serving Suggestion:
Serve with coleslaw, pickles, and cornbread for a classic BBQ plate.