Short Ribs (Boneless)

About This Cut

Cut into 2-inch squares, 2 per pack, about 1 lb. Same cut as bone-in short ribs, just without the bone. Good marbling, built for braising.

Cooking Tips

Braise at 325°F for 2.5–3 hours in beef broth or red wine with aromatics. Or slow cooker on low for 7–8 hours. Fork-tender throughout when done.

Serve over mashed potatoes, polenta, or egg noodles. The braising liquid reduces into a beautiful sauce.

Shelf Life & Storage

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