6 GrassFed Beef Short Ribs (3 Rib Bones Cut 2 inch in length)
Now Only : $49.86
SKU: N-BF1590 Weight: 96 oz
Out of stock
Short ribs are definitely on our family’s favorite comfort food list. These short ribs are almost obscenely good.
Short ribs do best with a long, slow braise which tenderizes the meat and yields the deep, beefy flavor. These tough bone-in cuts are full of collagen which is melted during a long slow braise making the beef fork-tender.
These meaty bones are cut from the rib cage and are referred to as three by two’s. They are cut to have 3 rib bones which are approximately 2 inch in length. Coming in different sizes they will average 1-2 lb/rib section (at least 6 lb total).
Our shipping is currently handled by our processing facility and comes direct to your door via either UPS or FedEx.
We ship on Monday, Tuesday and Wednesday to allow the product to arrive in frozen condition and to avoid the chance of sitting over the weekend.
Currently we ship in Styrofoam coolers using dry ice. You can reuse these containers for picnics and when you need to keep food cool.
We will send you a shipping confirmation and tracking number the day the product ships so you will be advised to look for arrival.
We send the product with the signature waived to allow the delivery to be left at your door if you are not home.
Otherwise, it may ride around in the delivery truck for days
Grass Fed Beef Short Ribs Recipe
Short Ribs Recipe Ingredients
- 4-6 lbs Rain Crow Ranch Grass Fed Short Ribs
- Salt / Pepper
- 2 T Olive Oil
- 1 Chopped Onion
- 11/2 C Chopped Carrot
- 1 C Chopped Celery
- 2 Cloves Garlic
- 1/3 C Flour
- 2 C Dry Red Wine
- 2 C Chicken or Beef Broth
- 2 T Tomato Paste
Generously season Rain Crow Ranch Grass Fed Short Ribs with salt and pepper to taste. Put olive oil in large pot and heat till smoking.
Place short ribs in bottom of pot making sure they contact the bottom to get a good sear (may need to do in batches). Sear all sides. Then remove from pot.
Chop the onion, carrots, celery and garlic and cook in the pot you used to brown the ribs. Cook the vegetables until just tender (3-5 min).
Add flour to the vegetables and cook another 2-3 min. Add wine and broth. Stir to make a smooth sauce. Then add the tomato paste and mix in well.
Place short ribs back in the pot with the sauce covering the beef. Cover and cook in oven at 325 degrees for 2-2 ½ hours or slow cook on 200 degrees for 6-8 hr. As an alternative you could use a crock pot.