USDA Prime beef chuck short ribs, bone-in, sold as a full case and priced per pound. These premium short ribs are sourced from young, well-fed cattle and feature abundant marbling throughout the meat, which contributes to exceptional tenderness and rich, deep beef flavor. USDA Prime is the highest quality grade available, representing only the top tier of beef with the most marbling.

Short ribs come from the chuck (shoulder) area of the beef, specifically the lower rib section. The bone-in cut provides additional flavor during cooking and helps the meat retain moisture. The distinctive marbling characteristic of USDA Prime grade means fine threads of fat are interwoven throughout the muscle, which breaks down during cooking to create an incredibly tender, juicy result with robust beefy flavors.

These short ribs are ideal for low and slow cooking methods such as braising, slow-roasting, or smoking. When cooked properly, the connective tissues break down, resulting in a melt-in-your-mouth texture. For smoking, aim for an internal temperature above 200°F with the pit set between 225°F and 275°F. The marbling breaks down beautifully during the cooking process, creating an incredibly flavorful meal. Excellent for dry-heat cooking methods including broiling, roasting, or grilling when prepared as steaks.