Beef Short Ribs (Bone-In)

Short Ribs + Slow Cooking = Perfection.

This cut comes from the lower portion of the rib cage in the front of the cow.

These are thicker, approximately 3" thick cuts, than Spare Ribs, which are approximately 1" cuts.

The key to getting them tender is cooking them slowly, so don't rush this process! Braising short ribs is the traditional way of cooking this cut, but any slow-cooking method will work. Serve over creamy polenta.

*Comes frozen and sealed.

Our Beef is 100% Grass Fed.

Our old-time Scottish breed cows (Murray Greys, Red Devons, Aberdeen Angus, and Baldies) graze well on our high-altitude, chemical-free pastures of alfalfa, blue grass, white and red clover, orchard grass, wildflowers, turnip greens, oat grass, and herbs that produce high yield, nutritious, and deliciously tender beef.

Our Cows Get:

• Fresh, Green Pastures
• Grasses, Wildflowers, and Herbs
  
• Plenty of Sunshine and Spring water
• Plenty of Exercise
• Are Raised Humanely
• Live Outdoors All-Year-Round
• Our home-grown, chemical-free Haylage (In Winter)

Our Cows NEVER Get:

• GRAINS
  
• SOY
• CORN
• ANTIBIOTICS
• CHEMICALS
• STEROIDS (Growth Hormones)
• mRNA vaccines
• GMOs

Ingredients: 100% Grass Fed Beef, Grass Finished Beef



Made in the USA

Eating our grass fed products supports local, regenerative agriculture which in return supports the health of your family and the planet.