Beef Short Rib USDA Choice Bone-In (5 lbs | 80 oz)
Elevate your next barbecue with Texas de Brazil’s USDA Choice bone-in short ribs. Ribs are delicious, and they’re fun to eat. You can dress them up in so many ways, cook them in almost anything. In short, you never have to have the same rib experience twice. To vary your experience even more, cut them up the English-style way!
Beef Short Rib USDA Choice Bone-In (5 lbs | 80 oz)
Elevate your next barbecue with Texas de Brazil’s USDA Choice bone-in short ribs. Ribs are delicious, and they’re fun to eat. You can dress them up in so many ways, cook them in almost anything. In short, you never have to have the same rib experience twice. To vary your experience even more, cut them up the English-style way!
Also…
Plate short ribs come from the lower section of the rib cage, and they’re incredibly tender and loaded with meat.
Short ribs are an excellent source of essential nutrients. They provide 24.5 grams of protein in every 3-ounce serving. They are especially rich in vitamin B-12 and a variety of minerals, including magnesium, iron, potassium, phosphorus, selenium, zinc and copper.
Aside from the nutritional value they have an amazing taste. Since short ribs come from the area between the chuck and rib, they combine characteristics of both cuts. Short ribs get the rich marbling of rib steaks with the deep beefy flavor of chuck roast.
Preferred cooking method: short ribs are at their best when braised in a flavorful liquid. They can be grilled, but it is recommended that you braise them first for optimal texture and flavor.
Preferred seasoning: Season with a generous amount of coarse salt.
Optional seasoning: Go ahead and be adventurous with a rub that can include brown sugar, garlic powder, ancho chilli powder, smoked paprika, and barbecue sauce.
Gaucho tips:
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
- Remove the thin, papery membrane from the back of each rack of rib before cooking.
- Grilling with a rotisserie produces beef ribs that are closest to those served at Texas de Brazil
Disclaimer: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” *The FDA recommends cooking ground beef, veal, lamb, and pork to at least 160° F (71° C). Be sure to use a meat thermometer for best results
This product is a Texas de Brazil meat product, and is subject to the category’s return policy: All meat product sales are final, with no returns or exchanges. We guarantee the quality of the product prior to shipping – we cannot take any responsibility to loss, damage or spoilage during shipping. We may provide a replacement product under certain circumstances. If you’d like to appeal for a product replacement, please email [email protected] directly or submit a message via our contact page with the subject ‘Online Order,’ the order number, and a brief description of why you are looking to exchange the item.
Also…
Plate short ribs come from the lower section of the rib cage, and they’re incredibly tender and loaded with meat.
Short ribs are an excellent source of essential nutrients. They provide 24.5 grams of protein in every 3-ounce serving. They are especially rich in vitamin B-12 and a variety of minerals, including magnesium, iron, potassium, phosphorus, selenium, zinc and copper.
Aside from the nutritional value they have an amazing taste. Since short ribs come from the area between the chuck and rib, they combine characteristics of both cuts. Short ribs get the rich marbling of rib steaks with the deep beefy flavor of chuck roast.
Preferred cooking method: short ribs are at their best when braised in a flavorful liquid. They can be grilled, but it is recommended that you braise them first for optimal texture and flavor.
Preferred seasoning: Season with a generous amount of coarse salt.
Optional seasoning: Go ahead and be adventurous with a rub that can include brown sugar, garlic powder, ancho chilli powder, smoked paprika, and barbecue sauce.
Gaucho tips:
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
- Remove the thin, papery membrane from the back of each rack of rib before cooking.
- Grilling with a rotisserie produces beef ribs that are closest to those served at Texas de Brazil
Disclaimer: “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.” *The FDA recommends cooking ground beef, veal, lamb, and pork to at least 160° F (71° C). Be sure to use a meat thermometer for best results
This product is a Texas de Brazil meat product, and is subject to the category’s return policy: All meat product sales are final, with no returns or exchanges. We guarantee the quality of the product prior to shipping – we cannot take any responsibility to loss, damage or spoilage during shipping. We may provide a replacement product under certain circumstances. If you’d like to appeal for a product replacement, please email [email protected] directly or submit a message via our contact page with the subject ‘Online Order,’ the order number, and a brief description of why you are looking to exchange the item.
