GRASS Finished Short Ribs

What it's good for: 

Braise them in beef broth, red wine, and aromatics in a Dutch oven at 325° for 3–4 hours. Throw them in the slow cooker on low for 8 hours if you want dinner ready when you get home. Smoke them low and slow if you've got the setup for it. Around 250° for 6–8 hours.

Short ribs aren't a fast weeknight cut. They need time and low heat to break down the connective tissue and get to that fall-apart texture. Rushing them won't get you there. Plan ahead and they'll do most of the work themselves.

Serve them over mashed potatoes, polenta, or egg noodles. Spoon the braising liquid over the top. That's the whole meal right there.

Here's what you're getting:

These short ribs come from cattle that are pasture-raised, eating forage from day one all the way through. Grass-fed and grass-finished means no grain, ever. You get the clean, mineral-rich flavor that comes from a 100% grass diet.

That life on pasture also means better nutrition. Higher omega-3 fatty acids from regenerative practices like rotational grazing. Better for your family, better for the land.

Short ribs come from the chuck and plate sections. Heavily worked muscles with good marbling and a lot of connective tissue. That's exactly what you want for braising. The fat and collagen break down over low heat into rich, unctuous flavor that you can't get from a lean cut. Grass finishing adds depth and mineral richness that makes the braising liquid taste like you spent way more effort than you did.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight. These are thick cuts, so don't try to rush it too much. Once thawed, cook within 1–2 days. You can refreeze if plans change, though texture may be slightly different when you cook them later.