Prime Bone-In 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. These "English cut" short ribs are ideal for braising and stewing. To create the English cut, we take one whol e 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. Show more