The beef is graded USDA Prime.
Short ribs are taken from the beef rib section in the chuck/shoulder. These "English cut" short ribs are ideal for braising and stewing. To create the English cut, we take one whole rib and cut it into perfect 2-3 inch portions. This cut requires low and slow hours of cooking that can feel like a lot of work, but yield a fall-apart, fork-tender braise that you'll still be talking about the next day.
Sold in 2 lb OR 5lb packs, vacuum-packed. When ordering, we suggest 1-2lbs per person to account for bone and shrinkage during the braising process.
