Stemple Creek Ranch — Grass-Fed Boneless Beef Short Ribs (1.25 lb)

Thick, marbled grass-fed short ribs with the bone already out. Braise them once and you'll understand the hype.

Short rib is one of the richest cuts on the animal: deep beefy flavor, generous marbling and plenty of collagen that turns silky with a slow cook. Boneless means every ounce is meat, it sears evenly, and it slices clean for serving. Stemple Creek cattle are 100% grass-fed and grass-finished on Marin County pasture, with no grain, hormones or antibiotics.

Who this is for

• Red-wine braised short ribs over mashed potatoes or polenta
• Korean-style grilling, sliced thin across the grain
• Dinner-party cooks who want a showstopper without the fuss
• Carnivore and keto eaters who want a fattier, more satisfying cut

How to use

Thaw in the fridge. Season, sear deeply on all sides, then braise covered in wine and stock at 300°F for about 3 hours until tender. For the grill, slice 1/4 inch thick, marinate and cook fast over high heat. 1.25 lb package, sold frozen.

From Stemple Creek Ranch in Tomales, California, where the Poncia family has raised cattle on the same Marin County pasture for four generations, regeneratively and mostly certified organic.