Grass Fed Beef Short Ribs (2-3lbs)

Iron & Acre Verified independent store

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The cut that rewards patience.These short ribs come from grass-fed Midwest cattle raised on open pasture — dense with collagen, rich with marbling, and built for the kind of low-an d-slow cooking that fills the whole house. Braise them in red wine, cook them in a Dutch oven, or let the slow cooker do the work. Either way, they fall apart exactly when they should.Best for: braising, stews, slow-cooked dishesCooks like: low and slow — 3 to 4 hours is where they open upHandling: thaw overnight in the refrigerator; best when brought to room temperature before cookingCut for depth and texture, not speed. Show more