Grass-fed Beef Bone In Short Ribs
5-bone sections, 2 per pack, 4 packs per box (8 pieces, approx. 40lb total)
Short ribs are a classic braising cut. High in collagen, they need to be cooked low and slow in order to make them tender, but the results are more than worth the wait. When braised, all the collagen melts into the braising liquid, giving it a silky mouth feel and tremendous body.
These grass fed beef short ribs are bone-in. Some people prefer the bone-in version of this cut because the bones offer additional flavor, help stabilize the meat during cooking so it doesn’t fall apart, and offer a more interesting look on the plate. If desired the bones can be easily pulled from the short ribs after braising so you can serve them boneless.
Grass Fed & Pasture Raised
Silver Fern Farms Angus beef is 100% grass-fed & finished, raised free range on massive, pristine pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMOs are illegal there.
Because of New Zealand's moderate climate, these cattle are pasture raised year round, with free access to windbreaks and other structures for shelter from inclement weather.
Selected for Excellence
Silver Fern Farms is a coop of small family farmers across New Zealand. The Angus program combines the Angus breed, renowned for superior marbling, flavor, and texture, with a grading system that ensures you get great beef every time. It has a clean, boldly beefy flavor without the heavy tallow characteristic of commodity beef.
Careful quality grading ensures it is consistently more marbled, tender, and flavorful than much of the grass-fed beef available in the US.
Not only is grass fed beef more humane, it's better for you too. 100% grass fed beef is lower in saturated fat as well as higher in valuable nutrients like vitamins A & E, conjugated linoleic acid (aka CLA), and omega-3 fatty acids.
Store fresh grassfed beef short ribs in your refrigerator or freeze them for long term storage.
Keep frozen short ribs in your freezer, then thaw before cooking.
RECIPES & TIPS
Short ribs are often braised until they’re fork tender in a flavorful sauce. They can also be slow-roasted or smoked. When roasting these short ribs, because they're leaner than conventional beef, we recommend basting periodically throughout the smoking period, and smoking for less time.
All manner of flavors can be used in braising liquids, from ingredients like soy sauce, ginger, scallions, and sesame oil to American BBQ-style sauces or traditional broth & stock based stews.