Short Ribs

The cut-off ends of the prime rib. Because they are very tough, short ribs should be cooked in liquid until they are tender. The Jewish dish, flanken, is made by boiling or stewing short ribs. They are traditionally served with horseradish. Our Beef Short Ribs are ½" - ¾" thick cut in 2 rib segments. Great marinated and smoked or slow-cooked with your favorite BBQ sauce. Can also be quick fried in a hot skillet for a great beef and rice dish.

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