BONE-IN PLATE SHORT RIBS

Maybe bone-in or boneless. Very flavorful, moist, and tender when braised.

Category:

Reviews

There are no reviews yet.

Be the first to review “BONE-IN PLATE SHORT RIBS”

Your email address will not be published. Required fields are marked *

Related products

  • SHANK CROSS CUT

    Flavorful, lean, and very tender when braised or cooked in liquid (stewed).

    Read more

  • Point end brisket

    Being a well-exercised muscle, the pointed end has a high degree of connective tissue and is best suited to slow-wet cooking methods such as braising and casseroling. This beef cut is perfect for shredding as it literally pulls apart when cooked.

    Read more

  • CHUCK EYE STEAK

    Similar to a ribeye steak, but at a more economical price. Richly marbled and flavorful. Can be marinated before grilling.

    Read more

  • T-BONE

    This well-marbled cut consists of two lean, tender steaks – the strip and tenderloin – connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.

    Read more