Short Ribs - English Style - avg 2.1 lbs

One pack of English-style short ribs, cut parallel with the bone — the classic braising cut. Low and slow in a Dutch oven or slow cooker with red wine and aromatics, and you get one of the most satisfying meals in the beef repertoire. Rich, deeply beefy, and worth every hour of cooking time. We recommend getting more than one pack.

Farmer Craig raises his cattle on real green pasture using intensive rotational grazing — moving the herd regularly so the land stays healthy and the cattle always have fresh forage. It’s the kind of farming that builds topsoil instead of depleting it, and you can taste the difference. His beef is 100% grass-fed and grass-finished, dry-aged at near-freezing temperatures for 7–10 days before it’s cut and packed. No grain. No antibiotics. No added hormones. Just beef raised the way it should be — and finished the way most beef never is.