Angus Beef Short Ribs
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In Stock
- 100% natural beef from Angus cattle
- No growth hormones, steroids or antibiotics
- Raised entirely on pasture
- 100% vegetarian diet, with annual and perennial grasses and feed
- Equivalent to Choice-Plus graded beef
- Wet aged a minimum of 21 days
- Ships in an uncooked state
- Born, raised, and harvested in the U.S.
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
- Subscription Eligible
Cooking Methods: Smoking, Sous Vide, Braising, Slow Cooker
Can be used in a traditional Korean BBQ application. These Angus short ribs perform beautifully when marinated and grilled over high heat. This method helps soften the muscle fibers, allowing for a delicious, medium-rare result. Garnish with sesame seeds and green onions, and serve immediately with rice and kimchi, or your favorite steamed vegetables.
For a classic braise, start by seasoning with salt and pepper and browning it on all sides in a hot pan to develop a rich, caramelized crust. Once browned, transfer the meat to a deep, oven-safe pot or Dutch oven and add a flavorful broth—think beef stock enhanced with aromatics like garlic, onions, bay leaves, and fresh herbs.
Cover the pot and place it in a 300°F oven, allowing it to braise for about 3 to 4 hours, or until the internal temperature reaches 200°F and the meat is fork tender. If a more pull-apart texture is desired, continue cooking until the meat reaches 208°F. Once done, allow the meat to cool slightly and spoon away excess fat for a melt-in-your-mouth, pulled texture.
Serve over creamy polenta, mashed potatoes, pasta, or couscous, and drizzle with the braising liquid for an extra burst of flavor. This versatile cut also pairs well with roasted vegetables or in a warm, hearty sandwich.
Our marbled and flavorful Angus beef comes from cattle raised exclusively for D’Artagnan by a cooperative of ranchers committed to strict protocols of humane animal husbandry.
The Angus cattle are raised entirely on pasture, rotationally grazing on nutritious grasses and given a supplemental vegetarian diet enriched with vitamins E and A to strengthen their immune function and overall health.
The ranchers take every care to support both the health of the environment and cattle. They know exactly where each animal comes from and can track them from birth to processing, which happens at about 26-28 months of age. Each cow comes with an affidavit proving that the rancher followed the cooperative's strict protocols.
