Short Ribs

What it's good for: 

Braise them in beef broth, red wine, and aromatics in a Dutch oven at 325 degrees for 3 to 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 degrees for 6 to 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. They get grain for the last few weeks, which adds the marbling and rich beef flavor that makes short ribs worth the wait.

That life on pasture means better nutrition from regenerative farming practices like rotational grazing. Better for the animals, better for the land.

Short ribs come from the chuck and plate sections, heavily worked muscles with good marbling and plenty 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.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight since these are thick cuts and need the time. Once thawed, cook within 1 to 2 days. Cooked short ribs keep in the refrigerator for 3 to 4 days and reheat well with a little of the braising liquid.