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Cut of the Week

On our never-ending quest to bring you the best craft meats in an unparalleled variety of cuts, we’ve made some sublime discoveries — this week we’re serving up Chuck Short Ribs.

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Region | Chuck Ribs originate from the first 5 ribs inside the shoulder blade of the Chuck primal. Chuck Ribs are from the same section as the Denver Steak. Popular with BBQ junkies, this contiguous set of Chuck Ribs are best enjoyed following a low-and-slow cooking approach.

Preparation | Chuck Ribs are packaged as one “plate” of ribs — meaning there are 2 to 5 large, connected ribs. Often, they're separated into English-cut short ribs. It may sound intimidating but with a good knife, you can easily be your own butcher for this task. Simply make parallel cuts between the rib bones to create long, individual sections. Even as single pieces, they'll require slow cooking but for most people, the separation makes them easier to handle.

Cooking Tips | Chuck Ribs are bursting with intense, beefy flavor. The fat content of this cut is sure to produce a flavor bomb. They’re great when paired with other robust flavors like red wine, rosemary, garlic, balsamic, and of course, a classic BBQ. Whatever flavor you lean into, Chuck Ribs must be cooked low and slow to achieve fall-apart tenderness. Begin with a pan-sear and follow with braising or wrap them up for grilling or baking. An easy option is to finish them in a 250-degree oven for 4-5 hours. Plate your Chuck Ribs with polenta, grits, mashed potatoes or cauliflower mash to soak up all their saucy juices.

Why We Love It | Chuck Ribs are a breeze to cook. They're a true set-it-and-forget-it cut that's downright impressive to serve to guests ― and a great option at large parties for their ability to be cooked and held for several hours. Save the Chuck Ribs renderings for cooking perfect root vegetables. Easily butchered into English-cut short ribs, they're a delicious cut ready for a host of show-stopping flavors.

How to Prepare Chuck Short Ribs

"Chuck Short Ribs, Worth The Wait."

- Nick Michel, Crowd Cow Head Butcher

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