Short Ribs

Short ribs are a cut of beef taken from the plate area. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness. There are two major types of cuts. The “flanken”, which is a thin-cut style of short rib, cut across the bone. The rib is cut across the bones so that each slice contains a few pieces of bone. The second style is the “English”, which is cut parallel to the bone to separate them, leaving a thick piece of meat sitting on top of one piece of bone. These ribs are often cut into smaller, approximately 2-inch long, pieces. We can also cut them to be the size of the whole rib, roughly 5 inches long, which are great for smoking.

When you cook a perfectly cut piece of beef from Fleishers, you can taste the rich flavor that only comes from a stress-free life of fresh air and access to the highest quality grasses. What makes our beef the best in the world are the carefully selected breeds, the quality of the soil and forage, and the care we put into our animal husbandry.

No Growth Hormones. No Steroids. Pasture-Raised. No Sub-therapeutic Antibiotics

Recommended Serving Sizes

The 2-inch long English short ribs are typically .25 lb – .33 lb. We recommend 2 cubes per person to account for the richness and bones.

Flanken ribs come in 5-6 strips per pound, and we recommend 2-3 pieces per person.