Bone-in ribs with the marbling to take a long cook. Beef short ribs are cut from the rib and plate, and they’re rich, meaty, and full of connective tissue. Whether you smoke them or braise them, the goal is the same: enough time for that tissue to melt and the meat to come loose from the bone.

How to cook it: Braised — brown them, then simmer covered in red wine, broth, onion, and garlic at 300°F for 3 hours. Smoked — salt and pepper, 250°F for 6 to 8 hours until they probe tender. Either way, they’re done when the meat pulls back from the bone and gives with no resistance.

Raised on our family’s land in Sylvester, Georgia. No antibiotics, no steroids, no added hormones — ever. Processed at a USDA-inspected plant, dry aged for flavor, and vacuum sealed so it keeps in the freezer without freezer burn. Sold by the pound. Pick up here in Sylvester or we’ll ship it UPS Monday through Wednesday so your beef never sits over a weekend.