Beef Short Ribs are meaty, well marbled, chock full of flavor, and hard to stop eating. A long, low, slow cook renders the extra fat and connective tissue to provide a succulent feast with top notch flavor. This is probably our most requested cut from slow cooker aficianados. 
 
Beef Ribs are notoriously fatty and these will probably need some trimming. That's just the way the cow grows! Depending on the exact area they're cut from, they will likely have meat on the bone, a layer of fat, then more meat on top of that. If you're not looking for a fatty cut, consider something like Tri-tip or even Beef Belly.
 
These particular South Poll steers finished wonderfully on our Spring grass, and the beef turned out to be exceptional. Expect an estimated High Choice and Low Prime marbling level (based on Ribeye grading), which is virtually unheard of on 100% grass fed and finished animals, along with a tender bite and robust flavor. It has a beautiful, yellow tinted fat due to the high levels of beta carotene.
 
We cut our Short Ribs across the bone in "plate" sections containing about four rib bones, the fat cap, and plenty of meat. They are dry aged for a minimum of two weeks, then packaged with either one or two sections per pack (usually one), partially vacuum sealed, and flash frozen for optimal freshness. 
 
Important Note: Because bones are notoriously bad at piercing packaging (like all bone in cuts), these are usually not completely vacuum sealed. There will likely be some air and ice crystals in the packaging. This will not effect the eating quality and is necessary to maintain packaging integrity.