Cold Wisconsin nights call for hearty, warming meals and braised short ribs have never let us down.
Short ribs are cut from the midsection of the steer. Each piece of short rib consists of layers of marbled meat, connective tissue, and rich fat connected to a flat bone.
Because these muscles are highly used, they are tough unless cooked low and slow, but the flavor of this cut is unmatched. If you want to truly appreciate the difference of local, pasture raised beef, start with a short rib.
In colder months, cook short ribs in a flavorful braise with tomatoes, red wine, and beef broth. During warmer weather, they are excellent smoked on the grill. Either way, make sure to give yourself plenty of time to cook this meat until it is truly falling off the bone.
