Braise. Wait. Melt.

Short Ribs

$16.50

Cut in a hybrid of English and flanken styles: thicker, across the bone, three ribs to a pack. Braise them low and slow and the meat slides off the bone into whatever is in the pot: pozole, red wine sauce, the pressure cooker on a weeknight.

Quantity:

Single 4-Pack

Variant

Pickup available at Riemer Family Farm

Usually ready in 2-4 days

Short Ribs

Single

Riemer Family Farm

Pickup available, Usually ready in 2-4 days

W2252 Riemer Rd
Brodhead WI 53520
United States

Rather order by phone? Call Kristin at (608) 897-6295.

If it doesn't arrive right, we make it right. No claim forms.

Know your source

Revival Cattle Co. beef, raised in partnership with us. Born, raised, and finished on Wisconsin farms. Regeneratively grazed the whole way.

The details

In the pack: 3 ribs per pack
Weight: About 1.1 lb
Serves: 2
Packaging: Vacuum-sealed and frozen on the farm
Storage: Keep frozen. Best within 12 months. Thaw overnight in the fridge.
Ships: Frozen, Mondays and Wednesdays, to the lower 48. Or pick up at the farm.
Standards: 100% grass-fed and grass finished · No antibiotics · No added hormones · No steroids or animal by-products · No mRNA vaccines

Not sure which ribs are for you? Check out our rib comparison blog post here!

How to cook it

Brown first, then braise.

Thaw overnight in the fridge.
Salt and sear on all sides.
Cover with stock, wine or sauce.
3 hours in a 300 oven, or 45 minutes in a pressure cooker.

How should I make this?

Instant Short Ribs!Read the recipe

Savory Slow Cooked Short RibsRead the recipe

PozoleRead the recipe

Beef Bone BrothRead the recipe

Short Ribs

$16.50