USDA Prime Bone-in Whole Short Rib

Our commitment to excellence leads us to source our USDA Prime from the foremost premium Black Angus producers in the United States, selecting only the top 10% of their pristine offerings. 

Bone-In Short Rib also known as "English-style short ribs," is sourced from the rib section of the animal, specifically from the lower rib area and prized for their rich marbling. 

When it comes to cooking Bone-In Short Ribs, low and slow is the key. This cut benefits from braising or slow-roasting methods, allowing ample time for the meat to become tender and develop its robust flavors. The connective tissues break down during the cooking process, resulting in a melt-in-your-mouth texture that is moist, juicy, and full of deep, beefy flavors.

The versatility of Bone-In Short Ribs allows for a range of culinary preparations. They can be braised in a flavorful liquid, such as red wine or beef stock, with aromatic vegetables and herbs. This slow-cooking method ensures that the meat becomes tender and absorbs the rich flavors of the braising liquid.

Alternatively, Bone-In Short Ribs can be prepared on the grill or in the oven, using a combination of low heat and indirect cooking. This method allows the meat to slowly cook and render its fat while developing a beautiful crust on the outside.

The resulting dish is a hearty and comforting meal that pairs well with a variety of side dishes. Whether served over creamy mashed potatoes, alongside roasted vegetables, or incorporated into stews or Asian-inspired dishes, Bone-In Short Ribs deliver a satisfying and indulgent dining experience.