Short Ribs

$35.00 USD
$0.00 USD $35.00 USD
• Per package
Per package

5.0 average rating from 4 reviews

30oz avg/package

  • 100% grass fed and finished. Our cattle are never fed grain
  • Bone in for flavor. Rich bones and marbling makes the meat melt in your mouth tender, and gives sauces extra body
  • Raised clean. We never treat our Long Island pastures with herbicides, pesticides or synthetic fertilizers, and our cattle never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
  • Set it and forget it. Short ribs need a minimum of 2 hours low and slow cooking to shine. Once your pot is in the oven, enjoy the rest of your day!
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Home Delivery

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

  • $5 flat rate ground shipping
  • Free shipping at $200

All Other Locations:

  • Shipping charge calculated at checkout

Additional Information:

  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • Local Courier / UPS Ground / UPS Air depending on delivery location
  • Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
  • Tracking information emailed when order is shipped

How We Raise Our Beef
  • 100% grass fed and finished
  • Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
  • Raised humanely on pasture of grasses and legumes
  • No antibiotics, hormones or growth promotants

Cooking Tips

Grass-finished English-cut short ribs are incredibly flavorful, but their leaner grass-fed profile means they need long, gentle cooking to become fall-apart tender. Unlike quick-sear cuts, short ribs shine when braised slowly so the connective tissue melts and the meat stays moist. A quick brushing of oil can help with initial browning for flavor, but the real key is low-and-slow heat—rushing the process can leave the ribs firm instead of silky.

Cooking Ideas:

  • Classic Braised Short Ribs: Brown gently, then simmer with broth, wine, onions, and herbs for 2.5–3 hours
  • Red Wine Braise: Slow-cook with red wine, garlic, and rosemary for a rich, luxurious sauce
  • Tomato & Chili Braise: Use tomatoes, chipotle, or ancho chilies for a deep, smoky heat
  • Short Rib Ragu: Shred the braised meat and serve over pasta or polenta

General Tips:

  • Brown over medium heat to avoid toughening the lean surface
  • Keep the braising liquid at a gentle simmer—never a rapid boil
  • Cook covered for at least 2.5–3 hours until the meat yields easily to a fork
  • Let rest in the braising liquid before serving to keep the ribs moist and flavorful
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