Short ribs are a wildly flavorful and rich cut when cooked low and slow. They are a combination of a large rib bone, topped with layers of meat and fat that have an amazing mouthfeel. Slow cooking this dry aged cut will produce fall-off-the-bone deliciousness.
Short ribs come from the rib cage of our cattle, specifically the rib plate. The meat on those ribs are desirable because they are a glorious combination of meat and fat. Cutting them down into two-inch pieces makes them easier to eat, share, cook, devour.
Low and slow is the name of the game. To achieve the desired fall-off-the-bone perfection, you'll need to cook your roast to 180 degrees, and keep it there for a few hours. The long cooking time allows connective tissue to break down, and lessens the chance moisture will escape. When slow cooking meat, you want to layer your flavors by braising using REAL stocks/bone broths along with fresh herbs. Finish your deep braise with vinegar or fresh citrus to brighten all of those wonderful flavors.
Not just a piece of meat
All of our meat comes from pastures within driving distance from our butcher shop in Nashville, so we can ensure the freshest, best quality product.Learn more about our process