Title
Bone-In Short Ribs, AGA Certified Grass-Fed
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Bone-In Short Ribs (English Cut) | AGA Certified Grass-Fed (Avg Weight 2.5 lbs pk)
The Ultimate Comfort Cut — Deep, Beefy Flavor with Melt-Away Texture. If the Ribeye is the King of steaks, the Short Rib is the King of braises. Sourced from our partners at North Georgia Meat Company (NGM), these "English Cut" ribs are cut into substantial blocks with the bone attached. This section of the animal carries a heavy workload, meaning it is packed with flavor and collagen. While tough in its raw state, the magic happens during the cook: the marrow from the bone and the connective tissue in the meat dissolve together, creating a rich, sticky sauce that naturally glazes the meat.
Why It’s a Staple: It is the definition of "set it and forget it" luxury. Short ribs are almost impossible to dry out because of their marbling. They offer a presentation that feels restaurant-quality—meat pulling away from the bone—with a depth of flavor that leaner roasts can't compete with.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Bone-In Short Ribs (English Cut / Square Cut)
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Source: North Georgia Meat Company
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Diet: 100% Grass-Fed & Grass-Finished
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Portion Size: Avg 2.5 lb Pack
🔥 The Chef’s Method: This cut requires liquid and time.
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The Sear: Season heavily with salt and pepper. Sear all sides in a Dutch oven until a dark, mahogany crust forms. This is crucial for flavor.
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The Liquid: Use a bold red wine or dark stout beer, plus beef stock, to cover the ribs 3/4 of the way.
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The Cook: Cover tightly and braise at 300°F for 3-4 hours.
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Target Temp: Fall-Off-The-Bone. The meat should literally slide off the bone when nudged with a spoon. If it is tough, it simply needs more time.
Bone-In Short Ribs (English Cut) | AGA Certified Grass-Fed (Avg Weight 2.5 lbs pk)
The Ultimate Comfort Cut — Deep, Beefy Flavor with Melt-Away Texture. If the Ribeye is the King of steaks, the Short Rib is the King of braises. Sourced from our partners at North Georgia Meat Company (NGM), these "English Cut" ribs are cut into substantial blocks with the bone attached. This section of the animal carries a heavy workload, meaning it is packed with flavor and collagen. While tough in its raw state, the magic happens during the cook: the marrow from the bone and the connective tissue in the meat dissolve together, creating a rich, sticky sauce that naturally glazes the meat.
Why It’s a Staple: It is the definition of "set it and forget it" luxury. Short ribs are almost impossible to dry out because of their marbling. They offer a presentation that feels restaurant-quality—meat pulling away from the bone—with a depth of flavor that leaner roasts can't compete with.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Bone-In Short Ribs (English Cut / Square Cut)
-
Source: North Georgia Meat Company
-
Diet: 100% Grass-Fed & Grass-Finished
-
Portion Size: Avg 2.5 lb Pack
🔥 The Chef’s Method: This cut requires liquid and time.
-
The Sear: Season heavily with salt and pepper. Sear all sides in a Dutch oven until a dark, mahogany crust forms. This is crucial for flavor.
-
The Liquid: Use a bold red wine or dark stout beer, plus beef stock, to cover the ribs 3/4 of the way.
-
The Cook: Cover tightly and braise at 300°F for 3-4 hours.
-
Target Temp: Fall-Off-The-Bone. The meat should literally slide off the bone when nudged with a spoon. If it is tough, it simply needs more time.