Beef Short Ribs (Bone-In)

About This Cut

Bone-in, cut into 2-inch squares, 2 per pack, about 1 lb. From the lower rib section — good fat marbling and a thick layer of meat over the bone.

Cooking Tips

Sear hard on all sides, then braise in red wine or beef broth with aromatics for 3–4 hours at 325°F. Done when the meat nearly falls off the bone.

Serve over mashed potatoes or egg noodles with the braising liquid reduced into a sauce.

Shelf Life & Storage

Will last 2-3 days in the fridge when fresh or once thawed. Will last up to 6 months frozen.