Hubbard's Bald Mountain Farm Grassfed Grain Finished Short Ribs - $9.99/lb
Hubbard's Bald Mountain Farm Grassfed Grain Finished Short Ribs - $9.99/lb
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Premium Slow-Cooking Cut from Our Vermont Family Farm
Experience the rich, deeply satisfying flavor of traditional beef short ribs from our historic Hubbard's Bald Mountain Farm. These exceptional cuts showcase the remarkable quality that comes from our grass-fed, grain-finished raising practices—combining nutrient-dense pasture raising with the perfect marbling that careful grain finishing provides.
What Makes Our Short Ribs Exceptional:
- Raised on our own 300-acre Vermont farm by fifth-generation farmer Theo Hubbard
- Primarily grass-fed on nutrient-rich Vermont pastures
- Finished with grain for optimal marbling and flavor development
- Perfect ratio of meat to bone for maximum flavor
- Rich connective tissue that transforms to silky gelatin when slow-cooked
- Exceptional marbling for moist, tender results
- Never treated with hormones or unnecessary antibiotics
Our short ribs are the ideal canvas for traditional slow-cooking methods—braising, slow roasting, or smoking—where tough cuts transform into extraordinarily tender, flavor-packed dishes. The combination of meat, bone, and connective tissue creates complex, rich results that simply cannot be achieved with leaner, quicker-cooking cuts.
At Hubbard's Bald Mountain Farm Market, we honor traditional farming and cooking practices that have sustained our family operation for 140 years. Our grass-fed, grain-finished approach represents the perfect balance of sustainable raising practices and exceptional eating quality.
Cooking Recommendation: For best results, brown thoroughly, then braise with aromatic vegetables, herbs, and liquid (wine, stock, or beer) at 300°F for 2.5-3 hours until fork-tender. The patient cook is rewarded with meat that falls off the bone and a rich sauce infused with natural gelatin.
Value Pricing: At $9.99/lb for premium, farm-raised short ribs, this represents exceptional value compared to specialty butcher shops charging $14-18/lb for comparable quality.
What are Short Ribs?
Short ribs come from the beef chuck portion of the animal, specifically the area between the chuck and the rib. They consist of a short portion of the rib bone with layers of meat, fat, and connective tissue attached. This combination creates a perfect cut for slow cooking, where tough muscle and connective tissue break down into rich, tender results.
The Grass-fed, Grain-finished Difference
Our short ribs benefit from the best of both worlds: grass feeding develops depth of flavor and nutritional benefits, while grain finishing during the final period enhances marbling for the perfect amount of fat needed for slow-cooking methods. This balanced approach results in beef that provides both remarkable flavor and luxurious texture.
Preparation Methods
Short ribs shine with several slow-cooking approaches:
- Braising: The classic method—brown, then cook slowly in flavorful liquid
- Smoking: Low and slow barbecue for a unique twist on traditional ribs
- Slow Roasting: Covered roasting at low temperature for tender results
- Sous Vide: Modern technique for perfect temperature control before finishing
Cooking Tips for Perfection
- Brown thoroughly: Develop flavor by browning all sides in a hot pan
- Use aromatics: Onions, carrots, celery, and garlic create a flavor base
- Add acid: Wine, tomatoes, or vinegar help break down connective tissue
- Low and slow: Keep temperature around 300°F for optimal results
- Patience pays: Short ribs typically need 2.5-3 hours to become fork-tender
- Make ahead: Flavor improves when made a day in advance and reheated
Storage and Handling
- Keep refrigerated and cook or freeze within 3-5 days of purchase
- Can be frozen for up to 12 months when well-wrapped
- For best results, thaw completely in refrigerator before cooking
