Short Ribs

How We Cook It at Home

Short ribs come from the rib and shoulder area. This is a heavily worked part of the animal, and that means lots of connective tissue and intramuscular fat. Short, moist-heat cooking is necessary to make that tough tissue melt into gelatin. The result is an incredibly rich, meltingly tender texture

We brown them first, then let them cook low and slow with onions, garlic, broth, and whatever herbs we have on hand. After a few hours, they’re fall-apart tender and full of flavor. It’s hearty food that feeds everyone well.

Raised on Grass. Plain and Simple.

Our cattle spend their lives outdoors on regenerative pastures, eating grass, soaking up sunshine, and moving to fresh fields regularly. It's 100% grass-fed beef the way cattle were designed to live, and you can taste the difference. Grass-fed beef is also more nutritious. More vitamins, minerals, omega-3s, and CLAs.

Clean, Uncomplicated Beef.

This is beef without antibiotics or hormones. No GMOs, no weird additives. Just naturally raised beef with real flavor. Grass fed beef from our family farm, where cattle live on sunshine, fresh air, and grass. 

Storage & Shelf Life 

Can be frozen for up to a year, and can last for 2-3 days in the fridge once thawed.

*Comes vacuum sealed and frozen