USDA Choice bone-in beef short ribs sold as a full case, priced per pound. Beef short ribs are cut from the rib section between the front shoulder and belly of the cow, an area known for high fat content and rich marbling that delivers exceptional flavor and tenderness when cooked properly.

This full case format provides whole bone-in short ribs ideal for smoking, braising, or slow-roasting. The USDA Choice grade ensures quality marbling and tenderness, making these ribs perfect for barbecue enthusiasts and home cooks seeking restaurant-quality results.

For best results, cook low and slow. Smoke at 225-275°F until the internal temperature reaches 200°F and the meat pulls back easily from the bone edges. Alternatively, braise in a dutch oven at 350°F for 3-4 hours with beef stock or red wine until fork tender. Allow the ribs to rest for at least one hour after cooking for optimal texture and flavor.