Short Ribs, Bone In

Rich, meaty, and unapologetically indulgent, our Beef Short Ribs are a slow-cooker’s dream. Cut across the bone in thick “plate” sections with loads of marbled meat, they shine with a long, low, slow cook that melts fat and connective tissue into pure, beefy bliss.

These ribs are cut how the cow's grow: expect layers of meat, fat, and bone. If lean’s your thing, try a Tri-Tip. But if you’re after deep flavor and fall-apart texture, this is your cut.

Dry-aged for at least two weeks, flash frozen, and packed with one rib section per pack. Due to those sturdy bones, vacuum seals may not be perfect, but the quality inside is.

Dry-aged a minimum of two weeks, vacuum sealed, and flash frozen for peak freshness.

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