Grassfed Beef Short Ribs

Loaded with collagen that breaks down into a silky texture.

Short ribs come off the lower rib section near the shoulder and the belly. They are marbled, heavily worked, and full of connective tissue, which is exactly what turns them tender and rich over a long, slow cook. You get 6 to 8 short ribs per pack, averaging 2 lb, vacuum-sealed and frozen.

Why You'll Love It:

• Deep, Beefy Flavor: One of the most savory cuts on the animal, with no help needed from a sauce.
• Collagen Rich: Connective tissue melts down over a long cook and leaves the meat silky.
• Adapts to Any Method: Braise them, smoke them, or grill them and they come out right.
• Heritage Pineywoods Cattle: One of only five American cattle breeds listed in the Slow Food Ark of Taste.
• Never Fed Grain: The herd forages on grass, wild herbs, native plants, shrubs, and vines.

How to Cook:

• Thaw: Overnight in the refrigerator, then pat the ribs dry before they hit the pan.
• Braise: Sear all sides, then cook covered in wine or broth at 300°F for 3 hours until the meat gives.
• Smoke: 250°F for 5 to 6 hours, wrapped once the bark sets, until a probe slides in clean.
• Grill: Only if they are flanken cut thin. Hot and fast, 3 minutes a side, or they turn tough.
• Skim and Serve: Let the braising liquid settle, skim the fat, and pour the rest right back over the ribs.

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