If you’ve never had beef short ribs before, you’re missing out on one of life’s great pleasures—and I’m not exaggerating this time. Beef short ribs are like the most flavorful, delectable, tender, soft pot roast you can possibly imagine—but the meat is on a handy stick for your eating convenience. And really, if you make ’em right, the stick is only incidental—the meat falls off the bone if you so much as breathe on it. Oh, is it ever a treat.
Prep Time: 20 minutes
Cook time: 1 hour 45 minutes
Yields: 4 portions
INGREDIENTS:
– 2 T olive oil
– 2.5-3 pounds short ribs
– salt and pepper
– 3 carrots, roughly chopped
– 4 stalks of celery, roughly chopped
– 1 white onion, diced
– 5-6 garlic cloves minced
– 2 T flour
– 1 cup red wine I prefer cabernet
– 2 cups beef broth
– 1 T tomato paste
– additional salt and pepper
– 2-3 sprigs fresh rosemary
– 2-3 sprigs fresh thyme
DIRECTIONS:
Begin by preheating oven to 350 degrees.
1.) Chop ends of short ribs off where the bone ends, creating three pieces per spare rib. Add 2 T of olive oil to dutch oven and warm over medium-high heat. Carefully place short ribs into hot oil making sure ribs are in one even layer. Work in batches to ensure all pieces lay flat on base of dutch oven.
Heavily salt and pepper ribs, then flip once a crust has developed on the bottom of the meat. Sear opposite side for an additional 3 minutes.
2.) Add 3 carrots, 4 celery stalks and 1 white onion, all roughly chopped. Add in minced garlic cloves.
3.) Sprinkle on 2 tablespoons of flour and mix into pan drippings. Add 1 cup of red wine and 2 cups of beef broth. Stir in 1 tablespoon of tomato paste. Continue to stir until there are no lumps of tomato paste or flour. Drop fresh rosemary and fresh thyme on top of veggies, and season entire pot with additional salt and pepper. Roughly a teaspoon of salt and half a teaspoon of pepper.
4.) Add lid to your dutch oven and place in oven at 350 degrees for 1 hour and 45 minutes.
5.) Remove pot from oven and remove any bones. The meat will pull right off!
Serve short ribs over mashed potatoes. Pour additional pan sauce on top and enjoy!
You can either purchase it online by going here or call us for an appointment to come into the store on the Farmstead.
For pick-up orders, we will let you know when your order is ready. Please wait until we’ve notified you before coming to pick it up here on the Farmstead.
We respond to all purchases within 24 hours, Monday through Saturday 9am-5pm PST. All emails received after business hours, holidays or during the weekend will be answered on the next business day.
While we would love to host all of our customers, only our registered guests on the Farmstead can visit the animals and watch how we raise our cattle. To book one of our accommodations, go here: https://oostemafarmstead.com/
No, but this is a very common question. Although all Kobe is Wagyu, not all Wagyu is Kobe. Wagyu is the breed of cattle, which hails from Japan, and is famed for its dense marbling and flavor. Kobe beef comes from Wagyu cattle that meet very strict guidelines and are born, raised, and processed in Hyogo Prefecture of Japan, whose capital city is Kobe. Wagyu beef from the US could never be Kobe beef.
When beef does pass inspection, it is stamped or labeled with the USDA inspection stamp, and that means it is fit to eat. The USDA’s inspection is all or nothing. There’s no halfway or partially-passed beef. Meat inspection is a very thorough process.
All of the meats are sealed and frozen.
No, all of our meats come straight from the butcher. Everything is frozen and uncooked. If you wish to have it thawed upon your arrival, please let us know. We can take it out of the freezer and have it thawing in the refrigerator.
No, we do not require a minimum.
Yes, if you wish to buy bulk, send us an email and we can send you some information.
We offer FREE to-your-door meat delivery to the surrounding City of Lynden, within a 20-mile radius for orders over $200.
Yes, we do. Depends on the destination and the amount of meat. All shipping is charged to the purchaser.
We accept the following forms of payment:
Cooking Wagyu is easy. Keep it simple and let the rich beef flavors play a starring role.
We recommend simply seasoning with sea salt and fresh ground pepper and never ever cooking past Medium Rare! Visit our Blog for other Recipes and Tips.
Meat products — 40 lbs or 20 kilograms. Permitted only if accompanied into Canada by the traveler. For more information, go here.
Our chickens are Free Range.
Right now, unfortunately, they are not allowing eggs. To find out more, go here.
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