• A vacuum-sealed slab of marbled short ribs placed on a wooden cutting board. The short ribs have layers of fat and meat which are visible through the plastic wrapping.
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Beef Short Ribs | Bone-In, Rich & Fall-Off-the-Bone Flavor

$18.00 USD
$18.00 USD
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Product Details

These beef short ribs are bone-in cuts prized for their rich flavor and fall-off-the-bone tenderness when cooked low and slow. They’re the kind of cut that rewards patience, turning time and gentle heat into deeply satisfying meals. They’re 100% natural and raised on our Alabama ranch.

If you’re looking for bone-in beef short ribs, this cut delivers bold, beef-forward flavor with a hearty texture that holds up beautifully through long cooking.

Dry-aged for up to 28 days, these ribs develop natural richness while staying juicy and tender even during extended cooking times.

Why Bone-In Short Ribs Matter

Keeping the bone intact adds:

  • Deeper and fuller beef flavor
  • Better moisture retention during cooking
  • That classic and comforting short-rib texture

These beef short ribs are bone-in, raised, and prepared with care on our Alabama ranch.

Best Ways to Cook These Beef Short Ribs

  • Braised low and slow until tender
  • Slow-cooked for rich and comforting meals
  • Smoked, then braised for added depth
  • Dutch oven cooking with broth or sauce

Give them time, and they’ll reward you with incredible flavor.

Our Alabama Ranch Short Rib Promise

  • Available in up to 2 lb and 2+ lb portions
  • 100% natural Alabama beef
  • Grass-fed, grain-finished
  • No antibiotics, hormones, or vaccines
  • Dry-aged for up to 28 days
  • Raised responsibly on our family-owned Alabama ranch

Enjoy rich and tender Alabama beef short ribs made for slow, comforting meals. From our ranch to your table.

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Where This Cut Is Located on the Cow

A diagram of a cow highlighting the "Plate" part from Diamond D Ranch

Plate

The plate sits below the rib and is a rich, fatty section that includes skirt steak and short ribs

Frequently Asked Questions

Find answers to common questions

What makes Diamond D Ranch Beef Short Ribs unique?

These bone-in short ribs are 100% natural Alabama beef that has been dry-aged for up to 28 days to develop a deep, beef-forward richness. Unlike store-bought options, they are raised without antibiotics, hormones, or vaccines and are grass-fed and non-GMO grain finished on a family-owned ranch.

Why are these ribs sold with the bone in?

Keeping the bone intact is a deliberate choice to add a deeper, fuller beef flavor to your meal. The bone also helps with moisture retention during the long cooking process, ensuring the meat reaches that classic, comforting "fall-off-the-bone" texture.

What is the best way to cook these short ribs?

These ribs are a "low and slow" cut that rewards patience and gentle heat. We recommend several "hassle-free" methods:

• Crockpot: Slow-cook with red wine, garlic, and rosemary for 4–8 hours until tender.

• Oven-Braising: Sear the ribs first, then bake covered with balsamic vinegar and beef broth at 325°F for about 3 hours.

• Smoker: Rub with seasoning and smoke at 225°F for 5–6 hours until they reach an internal temperature of approximately 200°F.

Where on the cow do short ribs come from?

Short ribs are located in the plate section, which sits below the rib. This is a rich, fatty section of the cow that also includes the skirt steak.

How long can I store these ribs in my freezer?

Because the ribs are vacuum-sealed and flash-frozen at peak freshness, they will last between 12 and 18 months in a home freezer without any flavor loss or freezer burn.

  • A logo of grass
    Organic Pastures, Grass-Fed
  • Non-GMO logo with a leaf on the side
    Non-GMO Grain Finished
  • A logo of fork and knife
    Dry Aged ~ 21 Days
  • Frozen logo
    Flash Frozen & Shipped Frozen
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How to Cook It

A woman smiles as she cooks in a bright kitchen, stirring a pot on a stove. Fresh ingredients and potted plants add a cozy, inviting vibe.

In the Crockpot

Slow Cooker Red Wine Short Ribs
Prep: 15 min | Cook: 4–8 hrs (low)

Ingredients: Short ribs, garlic, onion, red wine (or broth), tomato paste, rosemary

Steps: Sear ribs (optional), then add everything to slow cooker. Cook until tender.

Side: Mashed potatoes

In the Oven or Stovetop

Oven-Braised Balsamic Short Ribs (Oven)
Prep: 15 min | Cook: 3 hrs

Ingredients: Short ribs, balsamic vinegar, garlic, beef broth, carrots, onions

Steps: Sear ribs. Add to baking dish with liquid and bake covered at 325°F.

Side: Polenta or roasted veggies

On the Grill or Smoker

Smoked Beef Short Ribs (Smoker)
Prep: 15 min | Cook: 5–6 hrs (225°F)

Ingredients: Short ribs (bone-in), salt, pepper, garlic powder, smoked paprika

Steps: Rub ribs generously with seasoning.

Preheat smoker to 225°F.

Smoke ribs 5–6 hours or until probe tender and internal temp reaches ~200°F.

Rest 20 minutes before serving.

Side: Mac & cheese or smoked baked beans

When to Cook It

Fast Weeknight Meal

Oven-Braised Short Ribs – Rich and hearty. Make ahead and reheat for a no-stress dinner.

See our oven recipe above.

Meal Prep

Slow Cooker Red Wine Ribs – Set it and forget it. Tender meat for bowls, wraps, or mashed potatoes.

See our crockpot recipe above.

Host a Gathering

Smoked Short Ribs – Deep flavor, fall-off-the-bone texture. Serve with cornbread and pickles for a true BBQ plate.

See our smoker recipe above.

Dalton and Sydney sitting together with a chalkboard sign behind them that reads 'LOCAL BEEF'.

Peace of Mind

Ever bought your food from the doctor that raised it... okay, well "doctor-to-be." Sydney is a homeopathic, organic-focused vet student, and Dalton is a firefighter & paramedic. They are both determined to serve you with the cleanest, healthiest, tastiest beef you've ever had.

Every piece of beef you buy is born & raised on our ranch - never leaving their meticulous care.

Diamondd D Ranch steak with roasted vegetables on a wooden cutting board

Gourmet Taste Done for You

All of our beef is raised in a low-stress environment, resulting in unbelievably tender cuts every time. Wondering about the flavor? Each cut is dry-aged for up to 3 weeks, enhancing the natural richness so much that minimal seasoning is needed. Honestly, we prefer our steaks with just salt and pepper!

We've done the work on our end so you can finally enjoy beef the way it’s meant to be — simple, satisfying, and outrageously delicious

Sydney and Dalton are holding packages of Diamond D Ranch beef in front of a refrigerator filled with more meat.

Personalized Support

Your satisfaction is our highest priority. We actually love it when customers reach out with questions on how to cook a certain cut. To help you get started, we listed a few of our favorite "hassle-free" recipes on every cut - for the crockpot, oven, & grill!

But always feel free to call/text us with questions - you're never a burden to us!