Short ribs are one of the best kept secrets in beef. Rich, fatty, and full of flavor, they eat more like a braise cut than a rib, and that's exactly what makes them good.
Low and slow is the only way to go. Oven braise, crock pot, or smoker given enough time they turn into something fall-off-the-bone tender with a depth of flavor you're not getting from a steak.
These are English cut, each rib is its own piece, thick cut with plenty of meat on the bone.
Raised on our farm in Delphos, Ohio. Grain finished. Four ribs per pack, vacuum sealed.
