Short Ribs, Grass-Fed & Dry-Aged Grass-Fed or roast low and slow

or roast low and slow

but don’t be surprised if you hear it referred to as a Chuck Shoulder Steak

just a few inches away from the premium ribeye

or even the overly formal Boneless Chuck Shoulder Center Cut Steak (say that five times fast)

Short Ribs, Grass-Fed & Dry-Aged Grass-Fed or roast low and slowEnglish Cut Chuck Short Ribs: Meaty, Marvelous, and Made for Braising Always 100% Grass Fed & Pasture Raised A Bite Sized Take Richly marbled and full of bold flavor, Chuck Short Ribs become fall apart tender when cooked low and slow. Ours are typically cut three bones per section and the bones are about 3" long. Best Cooking Methods: Braise, slow roast, or smoke. Quick Tip: Cook low and slow to release their natural juiciness and create a comforting,