Grass-Fed Beef Short Ribs English Style
~2 lb - 3 lb ea.
Bone in. Very flavorful, moist and tender when braised.
Best prepared using dry heat for thinner cuts, moist heat for thicker cuts. Less tender Short Ribs require a long, slow cooking time to tenderize. The result is moist tender full-flavored ribs. Braising Short Ribs with wine, vegetables, seasoning and stock enhances taste and tenderness.