Collection: Fall Meat Collection

Our giant bone-in short ribs thrive in low-and-slow environments. For ultimate autumn comfort, braise them in a Dutch oven with a rich stout beer, veal demi-glace, and seasonal root vegetables, or smoke them over pecan wood for 5–6 hours.

For a restaurant-quality finish, use the reverse sear method. Roast at a low temperature (225°F–250°F) until the center hits 120°F. Rest it for 20 minutes, then sear the exterior in a ripping-hot cast-iron skillet or over an open flame for a perfect, caramelized crust.

Simply slow-cook with root vegetables, red wine, and fresh herbs. The marble score ensures a tender, melt-in-your-mouth texture.