Beef Short Ribs

Beef Short Ribs — Low, Slow, and Fall-Apart Tender.

Short ribs are one of the great rewards of patient cooking. Cut from the rib and chuck area with a generous cap of meat over short lengths of bone, they're rich with marbling and connective tissue that melts into silk over a long, slow cook. Few cuts deliver this much flavor for so little effort.

Ours are grain-finished Angus from our Indiana pastures, so the marbling is doing real work. Give them time and they transform — from firm and beefy to spoon-tender and deeply savory.

Braise them low and slow in stock and wine until the meat surrenders from the bone, or smoke them barbecue-style for something closer to brisket-on-a-bone. Either way, the bone adds flavor and the collagen makes the sauce. Start early, cook slow, and let them do their thing.

Intentionally raised. For those who believe in better.