USDA Choice beef chuck short ribs cut from the shoulder area with small rib bones included. These bone-in sliced short ribs offer bold, rich, intense beef flavor with well-marbled meat. When sliced thin across the bone, also known as flanken cut, they are ideal for Korean-style BBQ and quick grilling. The chuck short ribs feature generous marbling and are best prepared using low and slow cooking methods such as braising, slow cooking, or oven roasting at 300°F for 2.5-3 hours until fork-tender and reaching an internal temperature of 180-190°F. Popular cooking methods include braising in red wine sauce, slow cooker preparation with beef broth and aromatics, or grilling with a flavorful dry rub. The resulting meat is fall-off-the-bone tender with deep beefy flavor, perfect when served over mashed potatoes with pan gravy or as Korean BBQ with lettuce wraps and rice.