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 grass-fed, raised free range on massive, pristine pastures in New Zealand. No hormone or antibiotic growth promotants are ever used, and GMO seeds 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.