Grass-Fed Short Ribs

Short ribs come from the lower portion of the rib section, below where a standard rib roast or ribeye is cut, closer to the brisket and plate. They include a section of rib bone with meat that sits on top of and around it, which is part of why they cook so differently from a boneless roast.

Why Short Ribs Carry So Much Flavor

This part of the animal does real work supporting the rib cage and the chest, and that work builds both connective tissue and marbling. Short ribs end up with some of the richest flavor and highest fat content of any roast-style cut we sell, closer in character to brisket than to a leaner roast like bottom round. That combination of fat, connective tissue, and bone makes short ribs a cut that genuinely improves the longer and lower you cook it. The bone adds flavor to the braising liquid as it cooks, and the connective tissue breaks down into a natural richness that doesn't need much help from added ingredients.

How Grass-Fed Short Ribs Differ

Even though grass-fed beef runs leaner overall, short ribs remain one of the more marbled cuts you'll find on a grass-fed animal, since this section of the body holds onto fat differently than the leg or rump. That marbling is exactly what makes this cut worth seeking out if you want a rich, indulgent meal without needing a heavily grain-finished animal to get there.

Braising Short Ribs

Braising is the standard, and for good reason. Sear the ribs hard on all sides to build a deep crust, then transfer to a pot with beef broth, aromatics, and enough liquid to come about halfway up the ribs. Cover and cook at 300°F to 325°F for about 2.5 to 3 hours, or on low in a slow cooker for 8 hours, until the meat pulls away from the bone easily. The braising liquid itself becomes something worth keeping. Once the ribs are done, skim off excess fat and reduce the remaining liquid on the stovetop for a rich sauce to spoon back over the meat.

Smoking Short Ribs

Short ribs also take well to a smoker, similar to brisket. Smoke at 225°F to 250°F until internal temperature reaches around 203°F, generally 5 to 7 hours depending on size. Wrapping partway through, once the bark has set, helps push through the stall and keeps the meat from drying out over the long cook.

What to Serve With Short Ribs

Because they're rich and fatty by comparison to most of our other cuts, short ribs pair well with something to cut through that richness, a bright, acidic slaw, pickled vegetables, or a simple green salad with vinaigrette. Serve them over something that can soak up the braising liquid, mashed potatoes, polenta, or egg noodles all work well.

Storage and Thawing

Short ribs ship flash-frozen and vacuum sealed. Thaw in the refrigerator over about 24 hours, or use the cold water method for a faster thaw, changing the water every 30 minutes. 100% grass-fed and grass-finished, raised on our own pasture in St. Marys, Pennsylvania, no grain, no shortcuts, same as everything else we sell.