All of our beef is 100% Grass Fed and Grass finished raised on Pasture year round.
Why Free Range?
The nutrition of our food depends on how it was grown, especially animal products. These vitamins, minerals, and fatty acids are stored in the protein and fat, determining both taste and nutrient content. Feedlot animals are not only missing the quality diet that make their meat taste good, they can have “off” flavors, a lower nutrient content, and an imbalanced fatty acid ratio. We strive to procure quality animal products that are both enjoyable and nutritious, as it should be.
Uses
Marinade and braise in the oven or just throw on the grill, even a quick pan sear is great!
Slow braised these with red wine and they came out amazing! Great price for the quality!
Rated 5 out of 5
Lou Pacific –
I put them in my smoker, came out great. I don’t use barbecue sauce so I got the full flavor of the meat. Excellent. I’ll have to get more. I like all of your meats. Putting another order in soon.
Rated 5 out of 5
russell tropinsky –
I freaking love this guy and his salty meat!
Rated 5 out of 5
Chris –
Cut it of the bone and cooked it medium rare like a steak very nice
Rated 5 out of 5
Mateos Sahakian –
Best short ribs I ever cooked for sure
Rated 5 out of 5
Jonny –
Used these to make some very delicious beef stew, kinda like galbi jjim. Cooked them low and slow for 2 hours using a normal pan (none of my pots or sauce pans were big enough to fit the meat) and added vegetables. Amazing rich stew with a lot of fat and flavor.
Rated 5 out of 5
Paul Muller –
Grass Fed Short Ribs
Rated 5 out of 5
Alex Avery –
Sweet, buttery, ridiculously tender…it’s probably worth more money, honestly. Better than any restaurant short rib I’ve eaten. And yes, even with the bone, I can’t eat an entire rib in a sitting. And I’m a big dude. This is a fatty meat, so go easy on the amounts if you can.
Rated 5 out of 5
Daniel Joiner –
Thus recipe uses 1 rib, and feeds 2 people.
These short ribs typically run a bit heavier than the 1.5 lbs advertised. I start by cutting them in half, salt and pepper them, and browning over medium heat on each side for 2 – 3 minutes in Frankie’s Beef Tallow (about 1-1/2 Tbs). Remove from pot and set aside.
Dice 1/2 Yellow Onion, 2 Celery stalks, and 1 large or 2 small Carrots. Over medium heat, sweat the vegetables for about 10 minutes in the existing fat in the pot, then add about 1-1/2 Tbs Flour and coating the vegetables, cook an additional 1 – 2 minutes. Add 1 cup Cabernet wine (or a Burgundy or Merlot), and 4 Cups Beef Stock to the vegetables in the pot and bring to a simmer.
You can add aromatics, Rosemary or Thyme sprigs, or Bouquet Garni, and nestle the ribs in the pot among the vegetables, making sure they’re mostly covered or submerged in the liquid.
Cover the pot with aluminum foil, then place the lid on the pot and seal the pot. Place in a 275 degree oven for 5 hours and let the magic happen. Your home will smell wonderful as this cooks.
Remove the pot from the oven, turning the oven OFF, and remove the ribs to a bowl, cover with foil and return to warm oven to keep them warm.
Strain the pot, discard the vegetables and aromatics, and add the strained liquid back to the pot, and reduce over medium heat until you’re left with a thickened sauce. Takes about 20 minutes over medium heat.
To plate, start with a bed of Mashed Potatoes, top with the gravy / sauce, and place a rib on top of that. Then put more sauce on top of the rib, and prepare to be amazed.
I keep these on hand at all times, and you should too.
Rated 5 out of 5
Spencer –
Great for barbecuing. Good quality.
Rated 5 out of 5
Kristy Kazian –
These short ribs are seriously the best I’ve ever had. Hands down better than any high end restaurant I’ve ever ordered from. Will order again for sure.
Rated 5 out of 5
Aaron Hocker –
Good
Rated 5 out of 5
Cookie –
Very very tender so good extremely scrumptious
Rated 5 out of 5
Nora Bishop –
Delicious!
Rated 5 out of 5
Cookie –
Absolutely amazing
Rated 5 out of 5
Maxwell Henrie –
Great taste, and super tender when slow cooked
Rated 5 out of 5
Frenna –
Not the first time I ordered short robs from Frankie! I like putting them in my crock pot and set it up as my main meal. Tender and tasty like meat should be!
Rated 5 out of 5
Geanina Moldovan –
They were fantastic!
Rated 5 out of 5
Jack Koczara –
Slow cooked this and it was amazing! Super fatty and delicious!
Rated 5 out of 5
George tramel –
I will continue to buy my meat from Frankie’s. They are my go to for good quality food
Ted F –
Slow braised these with red wine and they came out amazing! Great price for the quality!
Lou Pacific –
I put them in my smoker, came out great. I don’t use barbecue sauce so I got the full flavor of the meat. Excellent. I’ll have to get more. I like all of your meats. Putting another order in soon.
russell tropinsky –
I freaking love this guy and his salty meat!
Chris –
Cut it of the bone and cooked it medium rare like a steak very nice
Mateos Sahakian –
Best short ribs I ever cooked for sure
Jonny –
Used these to make some very delicious beef stew, kinda like galbi jjim. Cooked them low and slow for 2 hours using a normal pan (none of my pots or sauce pans were big enough to fit the meat) and added vegetables. Amazing rich stew with a lot of fat and flavor.
Paul Muller –
Grass Fed Short Ribs
Alex Avery –
Sweet, buttery, ridiculously tender…it’s probably worth more money, honestly. Better than any restaurant short rib I’ve eaten. And yes, even with the bone, I can’t eat an entire rib in a sitting. And I’m a big dude. This is a fatty meat, so go easy on the amounts if you can.
Daniel Joiner –
Thus recipe uses 1 rib, and feeds 2 people.
These short ribs typically run a bit heavier than the 1.5 lbs advertised. I start by cutting them in half, salt and pepper them, and browning over medium heat on each side for 2 – 3 minutes in Frankie’s Beef Tallow (about 1-1/2 Tbs). Remove from pot and set aside.
Dice 1/2 Yellow Onion, 2 Celery stalks, and 1 large or 2 small Carrots. Over medium heat, sweat the vegetables for about 10 minutes in the existing fat in the pot, then add about 1-1/2 Tbs Flour and coating the vegetables, cook an additional 1 – 2 minutes. Add 1 cup Cabernet wine (or a Burgundy or Merlot), and 4 Cups Beef Stock to the vegetables in the pot and bring to a simmer.
You can add aromatics, Rosemary or Thyme sprigs, or Bouquet Garni, and nestle the ribs in the pot among the vegetables, making sure they’re mostly covered or submerged in the liquid.
Cover the pot with aluminum foil, then place the lid on the pot and seal the pot. Place in a 275 degree oven for 5 hours and let the magic happen. Your home will smell wonderful as this cooks.
Remove the pot from the oven, turning the oven OFF, and remove the ribs to a bowl, cover with foil and return to warm oven to keep them warm.
Strain the pot, discard the vegetables and aromatics, and add the strained liquid back to the pot, and reduce over medium heat until you’re left with a thickened sauce. Takes about 20 minutes over medium heat.
To plate, start with a bed of Mashed Potatoes, top with the gravy / sauce, and place a rib on top of that. Then put more sauce on top of the rib, and prepare to be amazed.
I keep these on hand at all times, and you should too.
Spencer –
Great for barbecuing. Good quality.
Kristy Kazian –
These short ribs are seriously the best I’ve ever had. Hands down better than any high end restaurant I’ve ever ordered from. Will order again for sure.
Aaron Hocker –
Good
Cookie –
Very very tender so good extremely scrumptious
Nora Bishop –
Delicious!
Cookie –
Absolutely amazing
Maxwell Henrie –
Great taste, and super tender when slow cooked
Frenna –
Not the first time I ordered short robs from Frankie! I like putting them in my crock pot and set it up as my main meal. Tender and tasty like meat should be!
Geanina Moldovan –
They were fantastic!
Jack Koczara –
Slow cooked this and it was amazing! Super fatty and delicious!
George tramel –
I will continue to buy my meat from Frankie’s. They are my go to for good quality food