Short ribs are another example of an extremely versatile cut. We prefer them braised or smoked, as they take on flavor really well and do great with low heat cooking, whether it’s dry or moist. Short ribs get the rich marbling of rib steaks with the deep beefy flavor of chuck roast. Check out our recipes for inspiration!
Recommended Cooking Methods:
- Braising
- Slow Cooker
- Smoking
1 short rib rack - Average weight 2.5 lbs
1915 Grassfed Beef
- Grass fed & Grass finished
- Raised on Pasture
- Antibiotic and Hormone Free
- Hand cut locally in small batches
- Frozen & vacuum sealed to preserve freshness
