Stew Ribs, Bone In

Our Stew Ribs are the sections of Beef Ribs that have plenty of flavor, but they aren't thick and meaty enough for smoking. They are rich and indulgent, and they work perfectly for adding to stews, soups, and slow cookers for the meat and the flavor from the bone and connective tissue.

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, presenting with about equal portions of delicious beef, fat, and bone. If you're looking for a meatier rib, check out our Dino Ribs or our Bone In Short Ribs. These are cut in single or plate sections that are thinner and cook quickly, but have limited meat. We price them low accordingly.

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.

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