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.
See how we’d cook it — short notes from the counter for the cuts we sell.
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 — that’s the counter conversation behind every cut.