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Beef Short Ribs are meaty, well marbled, chock full of flavor, and hard to stop eating. A long, low, slow cook renders the extra fat and connective tissue to provide a succulent feast with top notch flavor. This is probably our most requested cut from slow cooker aficianados. 

 

We cut our Short Ribs across the bone in "plate" sections containing about four rib bones, the fat cap, and plenty of meat. They are dry aged for a minimum of two weeks, then packaged with either one or two sections per pack (usually one), vacuum sealed, and flash frozen for optimal freshness. 

Short Ribs, Bone In - 40 Month Live Aged Angus

$12.00 Regular Price
$9.60Sale Price

    For info on some of the breeds we offer,

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