€
Three-Bone Short
Ribs Short Ribs refer to a cut that encompasses ribs 6 to 12, situated near the animal’s chest. This tender and flavorful meat is cut from the lower ribs of beef. It is highly prized for its juicy texture, marbling, and robust flavor.
In stock
Angus beef is celebrated for its superior quality. The high level of marbling enhances its rich and savory taste. As the intramuscular fat melts during cooking, it adds flavor, tenderness, and juiciness to the meat.
For more even cooking, remove your meat from the refrigerator 30 minutes to 1 hour before you start cooking. Also, open the vacuum-sealed bag to let your meat breathe. Vacuum-sealed items offer a longer shelf life.
Short Rib meat, typically fattier than other cuts, boasts an intense flavor that’s ideal for slow oven cooking. It is commonly served with sides like grilled vegetables or roasted potatoes.
Be the first to know about new arrivals, and expert tips by signing up for our newsletter.
Photos: Grégoire Kalt
