Short Ribs

$24.99
$0.00 $24.99
• Per package
Per package

4.7 average rating from 12 reviews

30oz avg/package

  • 100% grass fed and finished. Cattle are never fed grain
  • Raised clean. Cattle never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
  • Bone in for flavor. Rich bones and marbling makes the meat melt in your mouth tender, and gives sauces extra body
  • 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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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

Our Beef

Our 100% grass fed and finished beef comes from both our Long Island pastures & partners that uphold the Acabonac standards you've come to expect.

  • 100% Grass Fed & Grass Finished — Never Fed Grain, Ever
  • Humanely Raised & Handled
  • Antibiotic Free
  • No Added Hormones
  • No mRNA Vaccines
  • Raised on Open Pasture Year-Round

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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