Short ribs are taken from the beef rib section in the chuck/shoulder, and can also come from simply cubing up a Denver steak. This cut requires a low-and-slow cooking method that can feel like a lot of work, but yields a fall-apart, fork-tender braise that you will be talking about the next day.
Sold in 1 lb packs of 2" cubes.
Suggested serving size: 1 lb per person. This accounts for shrinkage when long-braising meat.
