Title
Boneless Short Rib, Standing Stone 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.
Standing Stone NGM Boneless Short Ribs | AGA Certified Grass-Fed
The "Comfort Food King" — Deep, Beefy, and Melt-in-Your-Mouth.
If you love a rich, hearty pot roast, these Boneless Short Ribs are the upgrade you've been looking for. Sourced from North Georgia Meat Company, these 100% grass-fed ribs are cut from the chuck section, meaning they are packed with deep, working-muscle flavor and healthy connective tissue that melts into gelatin when cooked slowly.
Because they are boneless, you get 100% yield—no waste, just pure, tender beef. They are the ultimate choice for braising in red wine, slow-cooking for tacos, or smoking until they pull apart with a fork.
Why They’re a Winter Staple: They have more marbling and flavor than a standard chuck roast. When braised, the sauce becomes incredibly rich and glossy thanks to the natural collagen in the meat.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Boneless Short Ribs (Chuck Short Ribs)
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Source: North Georgia Meat Company
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Diet: 100% Grass-Fed & Grass-Finished
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Pack Size: Avg 2.5 lbs (Contains ~3-5 Rib Strips)
🔥 The Chef’s Method: Low and Slow is the only way. Do not grill these like a steak!
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Sear First: Season heavily and sear on high heat to get a dark brown crust.
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The Braise: Place them in a Dutch oven with red wine, beef broth, garlic, and herbs.
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The Wait: Cover and cook at 300°F for 3 hours (or until they fall apart with a spoon).
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The Sauce: Skim the fat off the liquid and reduce it down to a glaze to spoon over the meat.
Standing Stone NGM Boneless Short Ribs | AGA Certified Grass-Fed
The "Comfort Food King" — Deep, Beefy, and Melt-in-Your-Mouth.
If you love a rich, hearty pot roast, these Boneless Short Ribs are the upgrade you've been looking for. Sourced from North Georgia Meat Company, these 100% grass-fed ribs are cut from the chuck section, meaning they are packed with deep, working-muscle flavor and healthy connective tissue that melts into gelatin when cooked slowly.
Because they are boneless, you get 100% yield—no waste, just pure, tender beef. They are the ultimate choice for braising in red wine, slow-cooking for tacos, or smoking until they pull apart with a fork.
Why They’re a Winter Staple: They have more marbling and flavor than a standard chuck roast. When braised, the sauce becomes incredibly rich and glossy thanks to the natural collagen in the meat.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Boneless Short Ribs (Chuck Short Ribs)
-
Source: North Georgia Meat Company
-
Diet: 100% Grass-Fed & Grass-Finished
-
Pack Size: Avg 2.5 lbs (Contains ~3-5 Rib Strips)
🔥 The Chef’s Method: Low and Slow is the only way. Do not grill these like a steak!
-
Sear First: Season heavily and sear on high heat to get a dark brown crust.
-
The Braise: Place them in a Dutch oven with red wine, beef broth, garlic, and herbs.
-
The Wait: Cover and cook at 300°F for 3 hours (or until they fall apart with a spoon).
-
The Sauce: Skim the fat off the liquid and reduce it down to a glaze to spoon over the meat.