Short Ribs, Bone-In

Plated Shots and Recipes for Short Ribs, Bone-In
Short Ribs, Bone-In Information
UPC# 1259
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Nutritional information
For nutritional information on this cut, please visit the Protein Database for On-Pack Nutrition Labeling
Merchandising
  • Best prepared using dry heat for thinner cuts, moist heat for thicker cuts
  • Less tender Short Ribs require a long, slow cooking time to tenderize. The result is moist tender full-flavored ribs when slow cooked
  • Rich, deep flavor
  • Benefits from marination
  • Less expensive cuts that offer good profit opportunities
  • Meet customer demand for homestyle comfort food
Other common names used for this cut
Beef Ribs
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