Boneless Short Ribs
If you prefer a lean piece of meat, this is not the cut for you. Featuring perfect layers of meat and fat, these Boneless Short Ribs are made for cooking low and slow. Braise, sous vide or smoke to enjoy the most flavorful dry aged beef you’ve ever had.
This cut comes from the chuck, or shoulder, of the beef and features a fantastic combination of fat and meat. While out on pasture, the shoulder gets quite the workout, so these Boneless Short Ribs have an outstanding flavor.
This cut can be braised, sous vide, or smoked, but we typically opt to braise them until tender. About 2 hours in a 350 degree oven does the trick.
Not just a piece of meat
Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.Learn more about our process