Short Ribs, Bone-In

Plated Shots and Recipes for Short Ribs, Bone-In
Short Ribs, Bone-In Information
UPC# 1259
Back Back
Nutritional information
For nutritional information on this cut, please visit the Protein Database for On-Pack Nutrition Labeling
  • Best prepared using dry heat for thinner cuts, moist heat for thicker cuts
  • Less tender Short Ribs require a long, slow cooking time to tenderize. The result is moist tender full-flavored ribs when slow cooked
  • Rich, deep flavor
  • Benefits from marination
  • Less expensive cuts that offer good profit opportunities
  • Meet customer demand for homestyle comfort food
Other common names used for this cut
Beef Ribs
Funded by The Beef Checkoff
Copyright © 2017 Cattlemen's Beef Board & National Cattlemen's Beef Association
Internal links within this website are funded and maintained by the Beef Checkoff.
All other outgoing links are to websites maintained by third parties. Read more >