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Beef · Chuck

Chuck Short Ribs

Meaty, bone-in blocks or racks from the chuck end of the rib cage. Rich and beefy after hours of slow cooking.

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AnimalBeef
SectionChuck
BoneBone-in
TendernessTough, needs slow cooking
Also calledEnglish-cut short ribs, short ribs, braising ribs

Best ways to cook it

  • Braise
  • Slow cook
  • Smoke

About this cut

What it is and how to use it

Short ribs are cut from the lower rib area near the chuck, and each piece has a thick layer of meat on top of a short section of bone. They are heavily marbled with a lot of connective tissue, which is exactly why they turn silky and rich when braised for hours. They may be sold as a rack or as individual English-cut pieces. Smoking and slow cooking also work.

Cook’s tipSeason generously, brown the meat side, and braise covered for several hours until the meat nearly falls off the bone. Skim the fat from the sauce before serving.

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Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us

Visit Flowers Slaughterhouse in Sims, NC

5154 St. Rose Church Rd
Sims, NC 27880

Mon–Fri7 AM – 5 PM
Saturday7 AM – 12 PM
SundayClosed

Deer season: evening drop-off 6–9 PM. See all hours

Get directionsCall 252-885-1892