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Here Are Some of Our Own Recipes Used With Our Grass-Fed+Pastured Meat

Short Ribs Osso Buco Style

(Serves 4)


¼ Lb. Pancetta, ¼”diced

3 Lbs. Bone-in Short Ribs

½ C. Carrots, 1/4” diced

½ C. Celery (1/4” diced)

1 C. Red Onion, ¼” diced)

2 Tbsp. Fresh Garlic, chopped1

4 Sprigs Thyme2

1 C. Dry White Wine

2 C. Beef Stock


Salt & Pepper to Taste

2 Tbsp. Flat Leaf Parsley, minced

1 Tbsp. Lemon Zest, grated

2 Fresh Garlic Cloves, minced


Heat an ovenproof Dutch oven over medium heat for 5 minutes. Add pancetta; cook stirring occasionally till crispy. Set aside. Season the ribs with salt and pepper. Dredge in flour; shake off excess and add to Dutch oven. Increase heat to medium-high and brown well on all sides. Set aside.

Preheat oven to 325˚F.

Add the onions, carrots and celery to the pan. Cook, stirring frequently, until the vegetables begin to brown. Add the chopped garlic and thyme. Add the ribs and pancetta to the pan. Add the wine and stock. Bring to a simmer. Cover the pan and put it in the 325˚ oven for 2 hours. Check for tenderness and continue to cook, if needed, until the meat is fork tender.

Remove from oven and, when cool enough to handle, remove the bones from the meat and discard. Serve with gremolata as desired; wide egg noodles, polenta or risotto are a good choice.

Gremolata: Combine the lemon zest, parsley and garlic; pass at the table.


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