USDA Prime boneless beef chuck short ribs, vacuum-packed for freshness. These premium short ribs are cut from the chuck section and feature exceptional marbling throughout. Typically packaged in 5-pound portions with strips approximately 10 inches long, this heavily marbled, flat muscle is cut cross-sectionally and sold boneless for convenience.

These versatile short ribs can be prepared using multiple cooking methods. They excel when braised low and slow, breaking down the connective tissue into tender, succulent meat. Popular preparation methods include 72-hour sous vide cooking at 133-143°F followed by searing, smoking at 225-275°F for 4-5 hours to develop a rich bark, or traditional Dutch oven braising with aromatics and wine. The high fat content and marbling also make them excellent for hot and fast grilling, Korean-style kalbi, or grinding into premium burger meat.

The Prime grade designation ensures superior marbling, tenderness, and flavor compared to Choice or Select grades. The vacuum packaging preserves freshness and allows for extended refrigeration or freezing. This cut is prized by home cooks and barbecue enthusiasts for its versatility and consistently excellent results across different cooking techniques.