Short Ribs

What it's good for:

Braise them in a Dutch oven at 325°F for 3–4 hours in red wine, beef broth, and aromatics. Slow cooker on low for 8–10 hours. You can also smoke them at 250°F for 8–10 hours.

Brown them well on all sides before braising, that's where a lot of the flavor starts. The braising liquid reduces into a sauce that's worth every minute of wait time.

Here's what you're getting:

Short ribs come from the rib section, well-marbled with fat and connective tissue, which is exactly what you want for braising. That fat and collagen melt during the long cook, giving you incredibly tender meat and a rich sauce.

Grass or grain finished?

→ Choose GRAIN FINISHED for max tenderness and buttery flavor.

→ Choose GRASS FINISHED for max nutrition.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a bowl of cold water if you're in a hurry (just keep it in the sealed package). Keep thawed short ribs in the fridge for 1-2 days, or refreeze immediately if not using.