USDA Choice bone-in beef plate short ribs sold by the pound, featuring rich marbling and deep beef flavor. This cut comes from the plate section of the animal, offering generous meat between the bones with excellent fat content ideal for slow cooking methods. The ribs can be found in both English-style braising portions (single bone sections from sliced slabs) and cross-cut Flanken style (thin slices across the bone for Korean BBQ).

These short ribs excel when smoked at 275°F for 6-8 hours until reaching 205°F internal temperature, or braised for approximately 5 hours. Cross-cut portions can be marinated for 4+ hours and grilled on high heat for 4 minutes per side, resulting in tender meat with a flavor profile similar to ribeye steak. Excellent served with rice, as steak and eggs, or in traditional braised preparations with vegetables.

Nutrition per 4 oz serving (raw): 441 calories, 16g protein, 0.5g carbohydrates, 41g fat (18g saturated). Good source of Vitamin B12 (120% DV), Zinc (32% DV), Selenium (29% DV), and Iron (10% DV). Contains 86mg cholesterol and 55mg sodium.