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Short Ribs, Bone-in

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Our bone-in beef short ribs are cut with a hybrid of English and flanken styles: cut across the bones flanken style but English-style thick.  No matter how we cut them, these short ribs are rich, flavorful and meaty!  This thick cut is ideal for a low and slow cooking approach, so try them braised (slow-cooked) for an udderly moist and tender centerpiece that will melt in your mouth.  Want a deeper flavor?  Take Chef Fernando Ruiz's advice (watch his video below) and try searing them first.  Practice your searing skills with this fantastic Braised Beef and Tortelloni recipe.

Short ribs come from the Chuck Primal region (that's a fancy name for the shoulder area), which is why you may have also heard them called chuck short ribs.  These tasty cuts are sometimes called braising ribs, so it's no surprise they're exceptional when braised or roasted as they become more tender and juicy over time.

Chef Fernando Ruiz is a Food Network Chopped Champion and Guy’s Grocery Games Champion who also beat Bobby Flay. Now, take his expert Beef Short Ribs insights home to your kitchen from his exclusive visit to Prosper Meats:

 

Organic Grass Fed & Finished Beef

Certified USDA Organic cattle are raised on 100% Organic Grass from ween while grazing in open pastures, never in a feed lot. Very lean beef with little to no fat content.  Always Antibiotic and Hormone free.

 

Prosper Steakhouse Beef

Cattle are fed an optimized mixture of Grass, Organic Grass, Corn and Distillers Corn Grain. Raised and marketed for high end steakhouses, you can enjoy the same top notch quality at home from Prosper Meats with our Prosper Steakhouse cuts. Always Hormone free.

 

Simple Short Ribs

Ingredients

1 pound beef short ribs

1 teaspoon salt

1/2 teaspoon ground black pepper

2 tablespoons all-purpose flour

1 tablespoon olive oil

1 tablespoon butter

1 onion, sliced

1 clove garlic

1 (12 fluid ounce) can or bottle stout beer

1 cup beef stock

Directions

  1. Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
  2. Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes.
  3. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

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