The marbling and connective tissue are built for a long braise, and they reward every minute of it. Salt them well, sear all sides hard, then braise them low in red wine and stock, covered at 325F, for about three hours, until the meat slides off the bone. Skim the braise, reduce it, spoon it back over the ribs, and serve them straight from the pot.
On the smoker, run them at 225F until the bark sets and they probe tender around 200F, for Texas-style beef ribs with no braise needed. A full plate takes longer than individual ribs either way, so cook to feel and not to the clock.
Your beef, vacuum-sealed and flash-frozen at peak freshness, packed with dry ice and shipped to arrive within 48 hours. Keep frozen until you're ready; thaw in the refrigerator 24 hours before cooking.
Our heritage Black Angus cattle are raised with intention—on open Tennessee pasture and finished with purpose. Every cut is hand-selected at peak quality—dry-aged, hand-butchered, and flash-frozen to preserve exceptional marbling, tenderness, and flavor. It's beef the way it was meant to be—rich, rewarding, and never ordinary.
Because quality like this should come with confidence.
At North 36 Farms, your satisfaction isn't just our goal—it's part of who we are. Whether you're ordering a ribeye for the weekend or choosing a gift from our Farm Shop, we want you to feel confident and cared for. If something's not right, we'll make it right. Simple as that.
When you choose better beef, you deserve better service.
Pasture to Table
Beef raised the right way — from our pasture to your table.
Family Owned & Operated
Our founders cared for our earliest cows and built the fences for our first pasture.
Custom Feed Program
Grass-fed on Tennessee pasture, grain-finished, never rushed.
Single Origin
Raised in Middle Tennessee to our uncompromising standard.
Rib
Short ribs come off the plate, below the rib primal, where the ribs run thick and the muscle between them is laced with fat and connective tissue. Ours are cut English style, along the bone rather than across it, so each rib carries a solid block of meat on top instead of thin strips. Depending on the weight you order, they arrive as a full plate or as individual ribs, and both cook the same way. Cut the other way, across the bones instead of along them, these same ribs become Korean kalbi.
