USDA Prime beef chuck short ribs, thin-cut with bone-in, sourced from ribs 2 through 5 from the chuck section on the front of the steer. Prime beef is produced from young, well-fed cattle and features abundant marbling interspersed throughout the lean meat, providing exceptional tenderness and rich, beefy flavor. The chuck muscles are well-exercised, making these ribs ideal for low and slow cooking methods.

These thin-cut ribs are sliced for convenient preparation and faster cooking compared to full plate short ribs. The bone-in cut enhances flavor during cooking and provides excellent presentation. The generous marbling characteristic of USDA Prime grade ensures the meat stays moist and develops deep flavor when cooked properly. Random weight packaging averages approximately 5 pounds.

Best prepared using low and slow cooking methods similar to brisket, these ribs excel when smoked at temperatures between 240-275°F until the internal temperature reaches 190-203°F, typically taking 5-6 hours for thin-cut portions. The meat will go through a stall period during cooking. Season simply with kosher salt and coarse black pepper, or use your preferred beef rub. Prime grade short ribs tend to finish at slightly lower temperatures than choice grade due to superior marbling. Test for tenderness around 190°F to avoid overcooking.