Boneless short ribs are sourced from the brisket, chuck, plate, or rib sections of beef cattle. They are freshly prepared to order and vacuum sealed. Each bag contains approximately 2.5 pounds of ribs cut to about 4 inches in length. Weight may vary slightly.
To cook boneless short ribs, begin by seasoning them generously with salt and pepper or your preferred dry rub. For tender, flavorful results, braising is highly recommended. Sear the ribs in a hot pan until browned on all sides. Then, transfer to a covered pot or slow cooker with aromatic vegetables, broth, and herbs. Cook low and slow—either simmer on the stovetop or in an oven at 300°F (150°C) for 2.5 to 3 hours until the meat is fork-tender. Rest before serving to allow juices to redistribute. This method enhances the rich marbling and deep beef flavor of USDA Choice Angus short ribs.
