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Bone-in Short Ribs

| (2) 16 oz. short ribs

Rich and tender and loaded with flavor, this elegant cut features hand-carved Pasture Raised Black Angus Cross-cut style beef ribs. They come on the bone which adds even more flavor while cooking. Braise on the stove or in the oven and serve over polenta or creamy mashed potatoes for a decadent meal.

Stovetop
Oven
Beef
Short Ribs require long, slow cooks to break down the connective tissue and achieve the perfect fork-brittle tenderness they're famous for. They do particularly well when braised in liquid. Serve over polenta or mashed potatoes which will sop up the flavorful braising liquid.

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Whether Short Ribs come the Rib primal or the Chuck is a matter of nuance. Either way, they come from the area where these two primals meet, towards the front-center of the center of the cattle’s back. Like the rest of the rib primal, this section produces a very tender and flavorful cut of meat. Our short ribs are “English Cut”, featuring a thick slab of the meat and sold either on the bone (bone-in) or off (boneless).

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Grass-Fed, Grain Finished

Grass-Fed, Grain Finished

In the American heartland, our Black Angus cattle are pastured in large open fields and fed a 100% vegetarian diet. They’re grain-finished on high-moisture corn for 120 days, creating fantastic marbling and tender, flavorful beef. Like all of our products, it’s antibiotic, steroid, and hormone-free. Our cattle are certified by the USDA as raised and fed through operations that provide a low-stress environment, with facilities designed by world-renowned animal care experts, and prioritize delivering access to fresh, clean water, adequate shade and shelter.