Short Ribs

Short ribs are the most indulgent cut on a grass-fed beef — thick, heavily marbled slabs of meat sitting atop the bone, with fat and collagen woven through every layer that melts under low heat into something extraordinarily rich and deeply satisfying. If brisket is the patient pitmaster's cut, short ribs are the Sunday braise — the dish that fills the house with a smell that makes everyone appear in the kitchen asking when dinner is ready.

Our short ribs are cut two bones per piece — a generous, substantial portion with serious meat-to-bone ratio. The marbling on our grass-fed short ribs is exceptional, as you can see in the photo — deep red meat threaded with white fat that bastes the beef from the inside as it braises down.

Low and slow is the only way. Sear the ribs hard on all sides first to develop a deep crust, then braise in red wine and beef stock with aromatics — onion, garlic, carrots, thyme — in a covered Dutch oven at 300°F for 3 to 4 hours until the meat is falling from the bone and the braising liquid has reduced to a glossy, lip-coating sauce. For a hands-off version, the crockpot is equally excellent — sear first, then set on low for 7 to 8 hours and come back to something that requires no further effort and no apology. The result either way is one of the most luxurious things you can put on a dinner table.

Sold by weight. Select the size that best suits your needs.

Try braising your short ribs in our Beef Bone Broth for an extraordinary depth of flavor. Similar recipes would also work well with our Beef Osso Buco, Stew Beef, or Stew Hen for coq au vin.