Approx. 2-2.5 lbs

100% Grass-fed beef

Grass-fed beef short ribs are best cooked slowly, allowing their rich flavors and tender texture to fully develop. Whether braised in a red wine reduction or slow-cooked with herbs and vegetables, our short ribs promise to be the highlight of any meal. The key to unlocking their incredible taste and texture is patience; slow cooking on low heat will yield the most succulent and flavorful results.

1. Preparation: Start by seasoning the short ribs generously with salt and pepper. For added flavor, you can also rub them with a mixture of garlic powder, onion powder, and any other spices or herbs you prefer.

2. Searing: Preheat your oven to 325°F (163°C). Heat a large, oven-proof skillet or Dutch oven over medium-high heat with a bit of oil. Once hot, add the short ribs in batches and sear them on all sides until they're well-browned. This step adds depth of flavor to the final dish.

3. Braising Liquid: Remove the short ribs from the pan and set aside. In the same pan, sauté chopped onions, carrots, and celery until softened. Add garlic and cook for another minute. Deglaze the pan with red wine, scraping up the browned bits from the bottom. Add beef broth, a touch of tomato paste, and any additional seasonings you like (such as rosemary, thyme, or bay leaves).

4. Braising: Return the short ribs to the pan and ensure they are partially submerged in the liquid. Bring to a simmer, then cover and transfer to the oven. Braise for about 2.5 to 3 hours, or until the meat is very tender and falls off the bone.

5. Finishing Touches: Once the short ribs are cooked, you can remove them from the braising liquid and set them aside. Strain the liquid, discarding the solids, and skim off any excess fat. You might want to reduce the sauce further on the stove to concentrate the flavors, then season to taste with salt and pepper.

6. Serving: Serve the short ribs with the reduced sauce and your choice of sides, such as mashed potatoes, polenta, or roasted vegetables.

Remember, the key to cooking grass-fed beef short ribs is patience; allowing them to cook slowly at a low temperature ensures they become tender and infused with flavor. Enjoy your meal!

All regular meat orders ship UPS on Monday, Tuesday and Wednesday for regular orders. Your order will always arrive in 2 days or less.

CSA shipping is on Monday or Tuesday of the CSA delivery week.

Custom Ordered Swag items (mugs, t-shirts, etc.) take 2–5 business days to make, and then they ship. Shipping time itself is based on your choice at checkout. If you order a Swag item and a meat item they will be shipped separately and shipping costs will be combined at checkout.

Products are charged by weight or by piece, depending on the product. The weight for any product on the site is estimated based on our current inventory. Once we have packed your order we calculate the final weights and then only charge you the actual cost of the order. Generally this is the same or less then your original order.

Thaw meat in the fridge, with cold water, or microwave. Do not thaw at room temp, or in a cool area, and do not use hot water. Do not leave meat at room temperature for more than two hours.