Grass-Fed Short Ribs

Thick, bone-in slabs of richly marbled beef cut from the rib plate — this is braising at its finest. Short ribs have everything you want in a slow-cooking cut: deep beefy flavor, generous fat that renders down during the cook, and a bone that adds body to every drop of braising liquid. Red wine and stock in a Dutch oven is the classic move, but they're just as good with Asian-inspired flavors, beer-braised with onions, or cooked until they surrender in a low oven all afternoon. When the meat slides off the bone, you know you got it right. Packs come around 2.5–3 lb, exact weights may vary.