Beef · Bone-in braising
Bone-inshort rib.
USDA Prime beef short rib, cut to three-bone plates or portioned boneless. The braising cut we sell more of than anything else in winter.
From the counter
About short rib (bone-in & boneless).
Short rib is the chuck cut that eats like a filet if you cook it right. The muscle sits between the ribs on the plate primal — heavy connective tissue, rich intramuscular fat, and a bone that gives back everything it takes during a long braise.
We cut bone-in for the classical presentation — three ribs to a plate, English-style — or boneless in 1.5" cubes for stews and Korean-style bulgogi. Both come from the same USDA Prime plates; the difference is the shape of your dinner.
Weekend project cuts. Same-day if we have them; call ahead for a specific weight.
At a glance
Grade
USDA Prime
Cut
3-bone English plate · boneless 1.5" cube · flanken (cross-cut)
Weight
3-bone plate ≈ 24-32 oz · boneless per lb
Method
Braise · smoke · grill (flanken only)
Notice
Same-day if in case; 24 h for a specific weight
In the case
Cooking notes
How we'd cook it.
01 · Method
Red wine braise
Salt heavily 24 h ahead. Sear all sides in a Dutch oven, remove. Sweat mirepoix, add tomato paste, deglaze with a full bottle of dry red. Return ribs, top with stock to the shoulder of the meat. 275°F oven, 3.5 hours, until a fork lifts the bone clean. Reduce the braising liquid to a glaze. Serve over polenta.
02 · Method
Korean galbi (flanken)
Ask for flanken cut — cross-cut through the bones ¼" thick. Marinate 4-24 h in soy, pear, garlic, ginger, brown sugar, sesame oil. Grill over high direct heat 90 seconds per side. Serve with rice and lettuce.
Hold one for me
Call the counter.
24 hours notice for special cuts, dry-aged whole loins, and holiday standing orders. We hold the case for the order with your name on it.