Boneless Short Ribs

Savenor's Butchery Verified independent store

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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 c an 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. Show more