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Grass Fed Short Ribs

Product Description

1.5lb BONE-IN 

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! 

$22.00
Maximum quantity available reached.

Customer Reviews

Based on 9 reviews
100%
(9)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
D
Daniel Joiner
One of the most decadent things you'll put in your mouth

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.

A
A.A.
A knockout

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.

P
Paul Muller

Grass Fed Short Ribs

J
J.
Very tasty

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.

M
Mateos Sahakian
Delicious

Best short ribs I ever cooked for sure

Related Products

Customer Reviews

Based on 9 reviews
100%
(9)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
D
Daniel Joiner
One of the most decadent things you'll put in your mouth

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.

A
A.A.
A knockout

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.

P
Paul Muller

Grass Fed Short Ribs

J
J.
Very tasty

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.

M
Mateos Sahakian
Delicious

Best short ribs I ever cooked for sure