Nothing says bold flavor and tender perfection quite like slow-cooked, 100% grass-fed beef short ribs. Whether you’re a seasoned pitmaster or just beginning your BBQ journey, this specialty cut is a game-changer and one you should absolutely try. Our premium Bone-in Whole Beef Short Rib, AKA Chuck Beef Short Rib, is crafted for meat lovers who appreciate high quality, grass-fed beef.
Let’s dive into everything you need to know about prepping and cooking short ribs to perfection.
Let’s break it down.
Silver Fern Farms' Whole Beef Short Ribs come from the chuck section and include five beautifully marbled ribs, weighing between 5-7 lbs. This larger cut is ideal for slow cooking, allowing time for the rich, bold Angus beef flavor to fully develop.
These premium short ribs offer mouthwatering juiciness and unmatched tenderness. Aged for 21 days, the superior quality of 100% grass-fed, pasture-raised beef is perfect for BBQ, smoking, or slow cooking.
How to prep short ribs.
Before you start cooking, a little prep work will go a long way in maximizing flavor and texture.
• Trim (if needed): Short ribs come with a beautiful fat cap that helps keep the meat juicy. If there are any large or thick pieces of fat, trim them down slightly to ensure even cooking.
• Bloom: Let the short ribs sit at room temperature for 30 minutes before seasoning. This helps them cook more evenly and absorb seasonings better.
• Season generously: Keep it simple with coarse salt and freshly ground black pepper. If you’re feeling adventurous, add a rub with garlic powder, smoked paprika, or a hint of cayenne for extra depth.
• Optional marinade: For extra flavor, marinate overnight with ingredients like Worcestershire sauce, soy sauce, brown sugar, and garlic.
Cooking whole on the BBQ or smoker.
Cooking Beef Short Ribs whole is the best way to achieve that mouth-watering, fall-apart tenderness that will have you drooling.
Low and slow BBQ method:
• Preheat: Set your BBQ or smoker to 225°F.
• Smoke: Place the whole short rib on the grill, bone-side down, and smoke for 6–8 hours until the internal temperature reaches 203°F.
• Spritz (optional): Every hour, spritz with apple cider vinegar or beef broth to keep the ribs moist.
• Wrap (optional): For a juicier result, wrap the ribs in butcher’s paper or foil once they reach 165°F and continue cooking.
• Rest: Remove from the grill and let it rest for at least 30 minutes before slicing into individual ribs.
Charcoal or gas grill alternative: If you don’t have a smoker, you can still achieve great results using indirect heat on a charcoal or gas grill. Keep the heat low and add wood chips (hickory, oak, or mesquite) for a smoky flavor.
Slicing & serving suggestions:
Once rested, slice the ribs between the bones into individual portions. These beefy ribs are deliciously elevated with:
• Perfect pairings: Coleslaw, potato salad, mac & cheese
• Bold sauces: Homemade BBQ sauce, chimichurri, or bourbon glaze
• Don’t forget the sides! Try: Grilled corn or other grilled veges or a nice crusty bread
Alternative cooking method:
For a fork-tender alternative, you can cut the whole short rib into five individual ribs and slow-cook them in the oven or a slow cooker.
Oven method:
• Preheat oven to 300°F.
• Sear the ribs in a hot pan for a deep caramelized crust.
• Place them in the oven with beef broth, red wine, onions, garlic, and herbs.
• Cover and braise for 3–4 hours until the meat is fall-apart tender.
Slow cooker method:
• Follow the same searing step.
• Place the ribs in a slow cooker with the same liquid ingredients.
• Cook on low for 8 hours or high for 5–6 hours.
Get your juicy Beef Short Ribs while you can!
Beef Short Ribs aren’t just for restaurants, with these tips they’re easy to master at home. With deep, beefy flavor and rich marbling, they’re a crowd-pleaser whether smoked low and slow or braised until fall-off-the-bone tender. Give them a go and order today while stocks last and impress your guests with this flavorful, hearty meat.