Grass Fed Beef Short Rib Bone-In | 2 - 2.5 lbs

These grass-fed beef short ribs are built for braising, transforming into fall-off-the-bone Korean galbi, rich red wine-braised short ribs, or smoky barbecue beef that melts in your mouth. For best results, sear the ribs hard on all sides, then braise low and slow at 275°F for 3-4 hours in liquid until the meat surrenders at the touch of a fork. The abundant marbling and connective tissue in short ribs break down into pure, unctuous flavor - cook them a day ahead when possible, as they're even better reheated after the fat has been skimmed off.