Short Ribs

Short Ribs

Short Ribs are a hearty, flavorful cut known for their rich marbling, tender texture, and mouthwatering depth of flavor when slow-cooked. Whether braised, smoked, or slow-roasted, this cut delivers fall-apart tenderness and that classic beefy goodness that comforts and satisfies.

Where It's Cut From

Short ribs come from the lower portion of the rib cage, specifically the chuck or plate section of the cow. These meaty ribs are cut across the bone offering a perfect balance of meat, fat, and bone for maximum flavor during cooking.

Best Way to Cook

This cut shines when cooked low and slow — think red wine braises, savory stews, or slow smoking on the grill. The connective tissue melts away over time, leaving you with buttery, tender beef that falls off the bone. Don’t rush it — this is a slow love affair.

Why Our Short Ribs Are Special

Our Short Ribs are cut from cattle that are grass-fed and grain-finished for the last 90 days, giving them unbeatable flavor and tenderness. Raised right on our family ranch with low-stress handling and a whole lot of care, our cattle are never given hormones and are antibiotic-free unless medically necessary — and in that case, they’re removed from our beef program. You’ll never find fillers, preservatives, or dyes — just pure, honest beef you can feel good about serving.

Pro Tip: Sear them first to develop flavor, then let them simmer low and slow until they’re fork-tender. The ultimate cozy, comforting meal that feels just a little bit fancy.