Grassfed Beef Short Ribs

These 100% Grass Fed and Grass Finished short ribs are perfect for the barbecue. Each pack is approximately 2 pounds and comes with 3 cross cut short ribs. Trim them well and cook them low and slow and you'll have a fall off the bone, mouth watering treat that your family will love. Order a single 2lb pack, or bundle (3) 2lb packs of delicious short ribs together for a 5% discount! Save an additional 5% by selecting a monthly subscription that's conveniently delivered to your door! A minimum of two purchases is required, after that you can cancel at anytime.  Recipe Southern-Style Braised Short Ribs with Grits Ingredients: 4 lbs beef short ribs, bone-in Salt and black pepper to taste 2 tablespoons vegetable oil 1 large onion, finely chopped 4 cloves garlic, minced 1 cup beef broth 1 cup tomato sauce 1/2 cup ketchup 1/4 cup brown sugar, packed 1/4 cup apple cider vinegar 2 tablespoons Worcestershire sauce 1 teaspoon smoked paprika 1/2 teaspoon cayenne pepper (adjust to taste) 2 bay leaves Fresh parsley for garnish (optional) For the Grits: 1 cup stone-ground grits 4 cups water 1 cup milk 4 tablespoons unsalted butter Salt to taste Shredded cheddar cheese for topping Instructions: Preheat the Oven: Preheat your oven to 325°F (163°C). Season and Sear the Short Ribs: Season the short ribs with salt and black pepper. In a large oven-safe pot or Dutch oven, heat vegetable oil over medium-high heat. Sear the short ribs on all sides until browned. Remove the ribs and set them aside. Saute Aromatics: In the same pot, sauté chopped onion until softened. Add minced garlic and cook for another minute. Prepare Braising Liquid: Mix beef broth, tomato sauce, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, cayenne pepper, and bay leaves in the pot. Stir well. Braise Short Ribs: Return the seared short ribs to the pot, coating them in the braising liquid. Bring the mixture to a simmer. Cover and Cook: Cover the pot with a lid and transfer it to the preheated oven. Braise for about 3 to 3.5 hours or until the short ribs are tender and easily pull away from the bone. Prepare Grits: In a separate pot, bring water and milk to a boil. Gradually whisk in stone-ground grits. Reduce heat to low and simmer, stirring frequently, until the grits are creamy and tender. Stir in butter and salt. Serve: Spoon a generous portion of grits onto plates. Top with braised short ribs and sauce. Garnish with fresh parsley and shredded cheddar cheese if desired. Ribs with Grits: Indulge in the rich and savory flavors of these Southern-style braised short ribs served over creamy, cheesy grits for a comforting and hearty meal.   History Short Ribs Short ribs, a flavorful and succulent cut of beef, are sourced from the lower portion of the rib cage, specifically from the brisket, plate, and chuck areas of the cow. Historically, short ribs were considered a less desirable cut due to their tough texture and abundance of connective tissue. However, slow-cooking methods such as braising and smoking were found to transform the tough meat into tender, flavorful rib meat. The name "short ribs" comes from the fact that the ribs are cut into short lengths, typically about 2 to 4 inches long. This allows for easier cooking and serving. Short ribs first gained popularity in South Korea, where they are a staple in Korean barbecue cuisine. The practice of marinating and grilling short ribs over open flames, known as "galbi," became synonymous with Korean barbecue culture and spread to other parts of the world. In the United States, short ribs gained popularity in the mid-20th century as chefs and home cooks discovered their potential for rich, flavorful dishes. Braising became a popular cooking method, as it allowed the tough meat to become tender and juicy. Today, short ribs remain a favorite choice for those seeking a hearty and indulgent beef dish. Whether braised, grilled, smoked, or roasted, short ribs continue to be celebrated for their robust flavor and succulent texture.