Short Ribs, Red Devon
Plate Short Ribs are the lower portion of the 6th through 10th ribs in the plate of the animal. This rib cut is very meaty and has long bones when compared to the Chuck Short Ribs. There are many ways beefs ribs can be cut. The most popular methods are English Style and Flanken Style. English Style is when the ribs are cut between the bones separating them into individual rib cuts. Flanken Style is when the ribs are cut across the bones resulting in a thinner piece of meat with many pieces of bone in it. Plate Short Ribs are often cut English Style.
Alternative Names: beef short ribs, loaded beef ribs
How to Cook: Short ribs are best cooked low and slow being braised, cooked in a slow cooker, or smoked.
Cut Sizing: Since our cattle are pasture-raised, each cut's size may vary naturally. See the available sizes for this specific cut in the dropdown menu below.
Shipping Details:
We ship all of our orders on Mondays and Tuesdays via your choice of UPS Next Day or 2-Day Air
Shipped frozen in vacuum-sealed packaging
Shipped using environmentally friendly packaging including reusable gel packs (instead of dry ice) and reusable insulated bags
Plate Short Ribs are the lower portion of the 6th through 10th ribs in the plate of the animal. This rib cut is very meaty and has long bones when compared to the Chuck Short Ribs. There are many ways beefs ribs can be cut. The most popular methods are English Style and Flanken Style. English Style is when the ribs are cut between the bones separating them into individual rib cuts. Flanken Style is when the ribs are cut across the bones resulting in a thinner piece of meat with many pieces of bone in it. Plate Short Ribs are often cut English Style.
Alternative Names: beef short ribs, loaded beef ribs
How to Cook: Short ribs are best cooked low and slow being braised, cooked in a slow cooker, or smoked.
Cut Sizing: Since our cattle are pasture-raised, each cut's size may vary naturally. See the available sizes for this specific cut in the dropdown menu below.
Shipping Details:
We ship all of our orders on Mondays and Tuesdays via your choice of UPS Next Day or 2-Day Air
Shipped frozen in vacuum-sealed packaging
Shipped using environmentally friendly packaging including reusable gel packs (instead of dry ice) and reusable insulated bags
Plate Short Ribs are the lower portion of the 6th through 10th ribs in the plate of the animal. This rib cut is very meaty and has long bones when compared to the Chuck Short Ribs. There are many ways beefs ribs can be cut. The most popular methods are English Style and Flanken Style. English Style is when the ribs are cut between the bones separating them into individual rib cuts. Flanken Style is when the ribs are cut across the bones resulting in a thinner piece of meat with many pieces of bone in it. Plate Short Ribs are often cut English Style.
Alternative Names: beef short ribs, loaded beef ribs
How to Cook: Short ribs are best cooked low and slow being braised, cooked in a slow cooker, or smoked.
Cut Sizing: Since our cattle are pasture-raised, each cut's size may vary naturally. See the available sizes for this specific cut in the dropdown menu below.
Shipping Details:
We ship all of our orders on Mondays and Tuesdays via your choice of UPS Next Day or 2-Day Air
Shipped frozen in vacuum-sealed packaging
Shipped using environmentally friendly packaging including reusable gel packs (instead of dry ice) and reusable insulated bags
