Grass-Fed Beef Short RibsOur beef Short Ribs are a comfort food at its finest and ready for your favorite seasonings and slow cooking enjoyment. These Short Ribs are cut into 3 to 6 inch lengths and left as a section of meat (a "plate") containing three or four ribs with the meat attached. The 100% Grass Fed diet, along with the dry aging, makes for a tender, flavorful product. They are cut flanken style, which simply means they are cut at a right angle to the rib bones.

The payoff is worth it

Because this muscle is not weight-bearing

and more for Mother's Day

which means it comes from well-worked muscles

a top zipper closure

It is also essential that you let the meat rest--a minimum of 15 to 20 minutes before carving (cutting against the grain)

cured or pickled

Because Brisket is a challenging cut of beef

These Short Ribs are cut into 3-to-6-inch lengths and left as a section of meat (a "plate") containing three or four ribs with the meat attached

The long exposure to low heat helps break down the connective tissue and melt the ribbons of fat

(5 pkg) Preferred Angus Gourmet Burger

is NOT the tail of an ox but rather of a cow