Beef Short Ribs

Introducing Hay Day Family's Beef Short Ribs, a premium cut of meat that is sure to elevate any meal. Our beef short ribs come from cows that are raised on 100% grass-fed pastures and finished with grains, resulting in a rich, flavorful, and tender product that will melt in your mouth.

We take great care in ensuring that our cows are raised sustainably and ethically, without the use of antibiotics, hormones, or any artificial additives. Our commitment to responsible farming practices guarantees that you receive a high-quality product that is not only delicious but also healthy and nutritious.

Hay Day Family's Beef Short Ribs are a versatile ingredient that can be cooked in a variety of ways, from grilling and smoking to slow cooking and braising. With their rich marbling, our short ribs are perfect for creating fall-off-the-bone tenderness and an explosion of flavor in every bite.

Our beef short ribs are a great source of protein, iron, and other essential nutrients that are vital for maintaining a healthy body. Trust in our commitment to quality and sustainability, and enjoy the delicious taste and nutritional benefits of Hay Day Family's Beef Short Ribs.

Recipe for 1--% Grass-Fed, Grain-Finished Beef Short Ribs

Recipe: Slow-Cooked 100% Grass-Fed, Grain-Finished Beef Short Ribs in Red Wine Sauce

Ingredients:

• 3 pounds 100% Grass-Fed, Grain-Finished beef short ribs
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cups red wine (such as Cabernet Sauvignon or Merlot)
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven: Preheat your oven to 325°F (160°C).
2. Sear the beef short ribs: Season the beef short ribs generously with salt and pepper. Heat olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until nicely browned. This step helps to develop rich flavors. Remove the short ribs from the pot and set them aside.
3. Saute the aromatics: In the same pot, add the chopped onion, minced garlic, diced carrots, and diced celery. Saute the vegetables until they soften and begin to caramelize, about 5-7 minutes.
4. Deglaze with red wine: Pour in the red wine and use a wooden spoon to scrape the browned bits from the bottom of the pot. Allow the wine to simmer for a few minutes until it reduces slightly.
5. Create the braising liquid: Stir in the tomato paste until well combined with the wine and vegetables. Add the beef broth, thyme sprigs, and bay leaves. Bring the mixture to a simmer.
6. Braise the short ribs: Return the seared beef short ribs to the pot, nestling them into the liquid. Cover the pot with a lid and transfer it to the preheated oven. Allow the short ribs to cook slowly for 2.5 to 3 hours, or until the meat is fork-tender and starts to pull away from the bones.
7. Serve and garnish: Remove the pot from the oven and discard the thyme sprigs and bay leaves. Carefully transfer the beef short ribs to a serving platter. Skim any excess fat from the cooking liquid and pour it over the ribs. Garnish with freshly chopped parsley for added freshness and visual appeal.
8. Enjoy: Serve the succulent 100% Grass-Fed, Grain-Finished beef short ribs with a side of creamy mashed potatoes, roasted vegetables, or crusty bread to soak up the flavorful sauce. Enjoy the melt-in-your-mouth tenderness and the rich, hearty taste of this slow-cooked masterpiece.

Note: For a thicker sauce, you can strain the cooking liquid into a separate saucepan after removing the short ribs. Simmer the liquid on the stovetop until it reduces and thickens to your desired consistency.