Grass Fed Beef Short Ribs

Grass-Fed Beef Short Ribs — Rich, Tender, and Deeply Satisfying

Meaty short ribs from grass-fed cattle with a good layer of marbled fat. Perfect for slow cooking and smoking.

Why you’ll love it

• Deep, rich, beefy flavour that melts in the mouth.
• Exceptionally tender when slow-cooked — meat that falls off the bone.
• Versatile for braises, slow-roasts or BBQ.

Cooking suggestions

• Classic Braise: Brown ribs, deglaze with red wine, add beef stock, aromatics (onion, carrot, celery), and herbs; cover and braise at 300°F (150°C) for 2.5–3.5 hours until tender.
• Slow Cooker: Sear ribs first, then cook on low 6–8 hours with stock and seasonings for hands-off tenderness.
• Oven-Roast (Low & Slow): Roast covered at 275°F (135°C) for 3–4 hours, uncover and increase heat to 425°F (220°C) for 10–15 minutes to caramelize.
• Grill/BBQ Finish: Smoke or grill ribs slowly, then glaze with BBQ sauce and finish over high heat for char and sticky finish.
  

Serving guide

• Sides: Serve with creamy mashed potatoes, polenta, buttered noodles, or roasted root vegetables to soak up the sauce.
• Sauces: Reduce braising liquid into a glossy jus, or serve with chimichurri, gremolata, or a rich red-wine reduction.
• Presentation: Plate whole ribs or shred and mound over starch; garnish with fresh herbs (parsley, thyme) and a sprinkle of flaky salt.
• Leftovers: Cool within 2 hours, refrigerate up to 3 days or freeze up to 3 months. Reheat gently in oven or stovetop with a splash of stock to preserve tenderness.

Our promise to you

Everything at The Butchers Corner is freshly cut and prepared to high quality standards for your satisfaction.