"The Ranch Rib" - Short Ribs

Cut from the lower rib and plate section, short ribs are known for their rich marbling, deep beef flavor, and hearty texture. Packed with natural collagen, this cut transforms when cooked low and slow—breaking down into tender, fall-apart meat with incredible depth.

This is a bold, satisfying cut that reflects both the quality of the animal and the care behind how it’s raised.

Best cooked low and slow, short ribs shine when braised, smoked, or slow roasted until perfectly tender and full of rich, savory flavor. 

21 Day Aged, Grass and Grain Finished

Size:

• The Small Stack — 1.34–1.89 lb (21–30 oz)
• The Classic Plate — 2.03–2.99 lb (32–48 oz)
• The Heavy Cut — 3.05–3.79 lb (49–61 oz)
• The Butcher Block — 4.00–4.82 lb (64–77 oz)
• The Ranch Prime — 5.03–5.06 lb (80–81 oz)