USDA Prime beef short rib, cut to three-bone plates or portioned boneless. The braising cut we sell more of than anything else in winter.
Short rib is the chuck cut that eats like a filet if you cook it right. The muscle sits between the ribs on the plate primal — heavy connective tissue, rich intramuscular fat, and a bone that gives back everything it takes during a long braise.
We cut bone-in for the classical presentation, three ribs to a plate, English style — or boneless in 1.5" cubes for stews and Korean-style bulgogi. Both come from the same USDA Prime plates; the difference is the shape of your dinner.
Weekend project cuts. Same-day if we have them; call ahead for a specific weight.
Salt heavily 24 hours ahead. Sear all sides in a Dutch oven, remove. Sweat mirepoix, add tomato paste, deglaze with a full bottle of dry red. Return the ribs, top with stock to the shoulder of the meat. 275°F oven, three and a half hours, until a fork lifts the bone clean. Reduce the braising liquid to a glaze. Serve over polenta.
Ask for flanken cut — cross-cut through the bones a quarter-inch thick. Marinate 4 to 24 hours in soy, pear, garlic, ginger, brown sugar and sesame oil. Grill over high direct heat, 90 seconds per side. Serve with rice and lettuce.
24 hours’ notice for special cuts and dry-aged whole loins, 48 for whole-animal items and holiday standing orders. We hold the case for the order with your name on it — that is the counter conversation behind every cut.
