Beef Short Ribs
Beef short ribs are prepared from the meat that lies on top of the side ribs in the short plate cut of a cow. Short ribs are best braised, stewed or slow-cooked in liquid over low heat in order to yield tender meat. Although they are rich in protein and nutrients like vitamin B-12, short ribs are also high in fat so tenderizing the meat is essential and we promise, you won’t be sorry for putting in the time.
Please feel free to message or email us for questions on preparation.
Carefully selected and bred for tenderness and marbling. Whole carcass dry-aged a minimum of 14 days for optimum flavor and experience.
- Forage-based grazing
- Enzymes and minerals derived from fermented foods
- High in “Activator X” recently known as Vitamin K2.
- Genetically selected for nutrient-dense, flavorful and tender meat