Brace yourself for a treat by enjoying these NEW Boneless Short Ribs. A packet of these ribs weighs around 2 pounds.
The best cooking methods are Braise, Slow Cook, and Sous Vide (Pronounced Sue-veed). Try preparing them with red wine to bring out the great flavor. (You don’t have to use expensive wine to prepare it) A few hours of cooking with red wine will leave the meat so tender.
You can serve them alongside mashed potatoes or buttered noodles. Our meat is derived from pastured animals that are never fed with drugs, steroids, or hormones. This means you can enjoy the ribs and eat with confidence.
Braising vs Stwewing- Braising is the technique of cooking large cuts of meat, poultry, or vegetables in enough flavored liquid to partially cover over very low heat. ... Stewing is much the same as braising except that the food is cut into even pieces, may or may not be browned, and is cooked in enough liquid to cover.