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Home > Pastured Beef > Ribs

Ribs

Rib Guide | Recipes



Spare Ribs
Richly marbled, meaty and flavorful, these 5" ribs are ready for the barbecue! They'll also melt in your mouth when slow cooked with tomatoes and garlic or smoked for hours.
3-4 ribs per pack.
Recipe | Rib Guide

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Plate Flanken/Short Ribs
These are the short ribs that are showing up all over menus in high-class restaurants. Richly marbled and containing three bones, these strips are made for braising and will be meltingly tender after a few hours of slow cooking or smoking.
1 strip per pack.
Recipe | Rib Guide

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3-Bone Short Ribs-Rack
We take the three meatiest bones from the plate and cut you perfect strips ~4" wide and 3 bones long (~8"). These beautifully marbled ribs are trimmed to perfection and ready for your smoker, grill, or slow cooker. Don't forget napkins.
1 strip per pack.
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Korean Short Ribs (Miami Steak)
These bone in ribs are cut to ~.5" thick, and perfect for a quick marinade and fast grilling. Incredible meaty flavor, and relatively lean. This cut is fun, easy, and delicious
3-4 strips per pack.

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BBQ Short Ribs
READY-TO-EAT! Our famous Short Ribs are dry-rubbed, then smoked to perfect tenderness. Slice between the bones and serve individual ribs, or remove the bones and slice like a roast or into sandwich meat. These short ribs are fully-cooked and ready to eat. Just heat and serve, with BBQ sauce if desired. This is BBQ, there is nothing lean about it. Moderately spicy- serve with a sweet BBQ sauce if you find it too spicy.
1 strip per pack.

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Flanken
These meaty 2.5" wide strips of ribs are great for chulent, soups or stews or the BBQ. The bones will contribute a rich silkiness to your chulent that will knock your guests out of their seats. Cook till tender and falling off the bone.
1 strip per pack.
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Flanken Ends
NEW LOWER PRICE!
The ends of the flanken strips are a bit oddly shaped, and fattier than regular flanken, but they taste great and are delicious in your chulent! Add 2-3 packs to your chulent and you won't regret it.
2-3 strips per pack.
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English Short Ribs
This is a single short rib, cut to ~2", topped with a nice piece of tender meat. Cook it low and slow, and present 2 on a plate. This is a classic for fine dining and braised dishes. 4 rib per package.
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Back Ribs
These back ribs feature deliciously tender "finger meat" also found on rib steaks. Ribs are 7-8" long; meat will cook into 6-7" section attached to the bone. Grill or braise slowly for delicious results!
1 rack (3-4 ribs) per pack.
Recipe | Rib Guide

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Lamb Short Ribs
A small rack of 4 ribs, and the closest cut we have in kosher to pork spare ribs. For maximum tenderness, braise or steam then finish on the grill. For medium tenderness sear on hot grill, then move to indirect heat for 30 minutes. Great lamb flavor, just the right amount of marbling. 2 racks per pack.

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Veal Flanken
These flanken are even leaner than our beef flanken, and carry the delicate flavor of Rose Veal.Similar to the veal short ribs, but leaner. For a summer chulent, or any veal short ribs recipes, these ribs will be a delight. 1 strip per pack.

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Veal Short Ribs
These tender short ribs can be slow cooked, smoked, or braised. We love them with molasses and teriyaki, or garlic, honey and sesame. (Due to the variable nature of Rose Veal, some ribs will be less meaty than others. If you require uniform portions, we suggest Beef Short Ribs, which are more uniform).
~3-4 ribs per pack.

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