Bone in. Very flavorful, moist and tender when braised. The cut goes across the bones, so that the short ribs are like slices with small pieces of bone in them.
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.
All Beef is grassfed and finished on pasture with no antibiotics or hormones.
Know the origin of your food, and know the farmer! For this meat, all comes from Humboldt Farm.