Our Grassfed Grass-Finished Beef Short Ribs come from the lower rib section of the cow, where richly marbled meat layers over dense bone for deep, full-bodied flavor. This cut is cherished for its natural tenderness when slow-cooked, thanks to the connective tissue that melts into silky richness. Raised humanely on our open pastures with sustainable, regenerative practices, our cattle graze freely on diverse grasses, producing short ribs with clean, vibrant beef flavor and exceptional nutrient density.

Our meats are non-GMO, gluten free, and free of fillers, nitrates, nitrites, sulfates, sulfites, MSG, hormones, antibiotics, vaccines, preservatives, and sugars. We take pride in delivering the highest-quality, healthy, and delicious meat straight to your doorstep.

Health Benefits

• Rich in protein and collagen to support joint, gut, and whole-body wellness
• Naturally higher in iron, zinc, selenium, and B vitamins
• Grass-finished marbling provides cleaner fats, more omega-3s, and beneficial CLA
• Bone-in cut adds mineral depth and nutrient richness to cooking

Cooking Tips

1. Grill: Brush the ribs with your favorite marinade or seasoning and grill them over medium-high heat until they are browned and cooked to your desired doneness.

2. Slow Cooker: Add the short ribs to a slow cooker with your favorite vegetables, broth, and seasonings. Cook on low for 6-8 hours or until the meat is tender and falls off the bone.

3. Braise: Brown the short ribs in a Dutch oven or heavy pot on the stovetop. Add onions, carrots, celery, garlic, beef broth, and herbs of your choice. Cover the pot and cook in the oven at 325°F for 3-4 hours, or until the meat is tender.

4. Pan Seared: Heat up a cast-iron skillet or a heavy pan over medium-high heat. Season the short ribs with salt and pepper, and sear them for about 2-3 minutes per side until they are browned. Then, finish cooking them in the oven at 350°F for 10-15 minutes.

5. Spicy Short Ribs: Marinate the short ribs in a spicy Korean-style marinade made with soy sauce, gochujang, garlic, and ginger. Then, grill them or bake them until they are cooked to your desired doneness.