- Tip: With just red wine, beef stock and aromatics, this cut becomes a decadent meal.
- Provenance: Nebraska
- Culinary Advice: We’d love to chat more about how to cook or prepare your produce. Come visit or call us!
The king of braising cuts. Short rib is the extension of rib that comes from below the ribeye in the forequarter. It is one of the most well-marbled cuts of beef. When cooked for upwards of 2 hours this cut falls right off the bone.