Beef short ribs are cut from the 6th through 12th ribs of the cow. Each piece of grass-fed beef consists of highly marbled meat hugging the rib bones. These muscles are highly used which leads to the development of rich flavor and a tough texture that requires low and slow cooking to a temperature of 185° or above to break down the connective tissue and become melt-in-your-mouth tender.
Ribs are simple to prepare but the end result is truly over the top delicious! Here's how you do it:
Sear on stove top - browning all sides. Add to your favorite dutch oven with onions, garlic, beef broth (hopefully you made your own with Red House Ranch Beef Bones), red wine, a sprig each of rosemary, thyme and a bay leaf or two. Salt and Pep to taste.
Pop this mix in the oven at 325F and wait for the savory aroma to waft through the house. Serve over mashed potatoes, or polenta, or roasted butternut squash.
Each package of Red House Ranch beef short ribs weighs roughly 1.75 pounds.
