Certified Angus Beef Plate Short Ribs
Upper 2/3 USDA Choice, Grass-raised, Grain-finished
May be slightly thawed once delivered.
Plate Short Ribs—also known as beef plate ribs or “dino ribs”—are the meatiest, most indulgent ribs you can get from a cow.
Plate Short Ribs are a cut of beef taken from the lower portion of the rib cage, specifically from the short plate primal cut, which is located just below the rib primal. These ribs are known for their rich marbling, deep beefy flavor, and tender texture when cooked properly.
Here are a few key characteristics of plate short ribs:
- Cut Location: From the short plate, near the belly of the cow.
- Bone Structure: Typically includes 3 to 5 bones, with a good amount of meat both on top and between the bones.
- Cooking Methods: Best suited for slow cooking, braising, or smoking, which helps break down the connective tissue and render the fat.
- Common Dishes: Used in dishes like Korean galbi, Texas-style smoked ribs, or braised short ribs.
About the Brand
PREMIUM BRAND, PREMIUM QUALITY.
Harris Ranch also proudly offers the Certified Angus Beef (CAB) brand of beef. Only truly exceptional Black Angus beef earns the distinctive Certified Angus Beef® label. In fact, only one in four animals meet the carcass specifications needed to qualify for this exclusive Harris Ranch brand.
Set apart from the best of the USDA Choice and Prime grades, Certified Angus Beef® is incredibly flavorful, tender and juicy.
To earn this elite label, cattle must be Angus-influenced with a predominantly (51% or greater) black hair coat, and the beef must pass 10 science-based specifications for quality.
Where this cut comes from
SHORT PLATE PRIMAL
The section right under the rib primal with a higher fat content. The Short Plate is a source of Short Ribs and Ground Beef. It’s also the home of the Skirt Steak—a thin, flavorful cut that’s best when marinated and seared over high heat.
Cooking Methods
Grilling
Braising
Pressure Cooking
Slow Cook - Smoking
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