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Short Ribs

Plate & chuck

Chuck ribs, 4.3 lb
Chuck ribs, 4.3 lb

Short ribs come from the lower rib section, with a thick layer of meat on top of a section of bone. English-cut is a single bone with a block of meat; flanken is cut across several bones, thin, for Korean-style grilling.

How to cook it

  • English-cut: brown, then braise at 300°F for three hours in stock and red wine, or smoke at 250°F for six to eight hours until probe-tender.
  • Flanken: marinate in soy, sugar, garlic and pear, grill hot and fast, two minutes a side.
  • Boneless short rib makes an outstanding burger grind if you have too much.
  • Serve over polenta, rice or mashed potatoes to catch the fat.

Why it's better as Midwestern wagyu

Short ribs are fatty on any animal, but wagyu short-rib fat is soft and clean-tasting, and the meat between the layers is marbled, so you get tenderness instead of grease.

In your share

Bone-in, English or flanken. Say which when we ask for cutting instructions.

Want some? Drop your cell and your wagyu guy will text you.