Beef Short Ribs - English Cut

Beef Short Ribs – English Cut

Rich, deeply flavorful, and wonderfully tender when cooked low and slow, our English-cut short ribs make a comforting meal with just a few simple ingredients.

Cut between the rib bones into thick, meaty pieces, these short ribs have the natural fat and connective tissue that make them so delicious after a long, gentle cook. Brown them first, add broth and aromatics, and let them slowly braise until the meat becomes fork-tender. The cooking liquid turns into a savory sauce that’s perfect over mashed potatoes.

What Makes Our Beef Different?

Exceptional beef takes time. Our cattle are slowly raised for more than 3 years, often around 42 months, allowing them to develop the rich flavor and natural marbling that younger cattle simply haven’t had time to develop.

They spend their lives eating grass and other pasture plants, with daily moves to fresh pasture throughout the grazing season. Our fields are managed regeneratively without chemical sprays, and our cattle are raised without antibiotics, hormones, or vaccines.

Our beef is always 100% grass-fed and grass-finished—never fed grain, corn, or soy. After harvest, it is dry-aged and carefully prepared by our artisan butcher.

How to Cook Short Ribs

The secret is patience. Short ribs need gentle heat and enough time for their connective tissue to soften. A quick cook will leave them firm; a slow braise transforms them into tender, richly flavored beef.

• Braise: Brown the ribs, add broth and aromatics, then cover and cook at 300°F for approximately 3–4 hours.
• Slow cooker: Brown first for added flavor, then cook with broth and vegetables on low until fork-tender, usually about 8–10 hours.
• Smoke: Smoke low and slow, then finish covered with a little broth until tender.

Cooking times vary with the size of the pieces. If the meat still feels firm, continue cooking. A fork should slide easily into the beef when it’s ready.

These are thick English-cut short ribs. For thin, cross-cut ribs suited to quick grilling, see our Flanken-Cut Short Ribs.

Garlic & Herb Braised Short Ribs

Serves approximately 2–3 using one pack.

Recipe Ingredients

• 1 pack English-cut beef short ribs, thawed—approximately 2.5 lb
• Salt and freshly ground black pepper
• 1 tablespoon beef tallow or olive oil
• 1 large onion, chopped
• 2 carrots, cut into thick pieces
• 4 garlic cloves, chopped
• 2 tablespoons tomato paste
• 2–3 cups beef broth, plus more if needed
• 1 teaspoon dried thyme or a few fresh sprigs
• 1 sprig fresh rosemary, optional
• 1 bay leaf

Directions

1. Preheat the oven to 300°F. Pat the ribs dry and season with salt and pepper.
2. Brown the ribs. Heat the tallow or oil in a Dutch oven over medium-high heat. Brown on all sides, working in batches if needed, then transfer to a plate.
3. Cook the vegetables. Reduce the heat to medium. Add the onion and carrots and cook for about 5 minutes. Stir in the garlic and tomato paste and cook for another minute.
4. Add broth and herbs. Pour in a little broth and scrape up the browned bits. Return the ribs to the pot and add the herbs. Add enough broth to reach halfway to two-thirds up the meat.
5. Cover and braise. Bake for approximately 3–4 hours, checking at 3 hours. Continue cooking until a fork slides easily into the meat. Add broth if the pot is getting dry.
6. Finish the sauce. Remove the ribs and skim excess fat from the liquid. Simmer the sauce uncovered on the stovetop if you’d like it thicker. Taste for seasoning and spoon over the beef.

Serve with mashed potatoes, roasted vegetables, or sourdough to soak up the sauce.

For a larger meal: Use two packs and increase the vegetables and broth as needed.

Make ahead: Cook a day ahead and refrigerate promptly. Remove the chilled fat from the surface, then gently reheat the ribs in their sauce.

Storage & Thawing

Keep frozen until ready to use. Thaw in the refrigerator on a tray to catch any drips, allowing enough time for the thick pieces to thaw fully before cooking.