Short Rib Plate (3 Bone) | G1 Certified knife Finish with a classic pan

Finish with a classic pan sauce — lemon and capers

It's best grilled whole and then cut into pieces when eaten

it is the gold standard of Japanese beef

Due to its high fat content

and vacuum sealed to preserve peak freshness and improve performance on the grill or pan

Short Rib Plate (3 Bone) | G1 Certified knife Finish with a classic panIt's hard to find a good short rib but not only have we done this, we've found a GREAT beef short rib plate cut into a size that is manageable (3 bones). Remember that they are best cooked low and slow. We recommend just adding salt and placing in a slow cooker smoker crockpot for 4 8 hours. The meat will fall off the bone. Sourcing Story: Independent Midwest Farms Our Short Rib Plate is G1 Certified and sourced from independent farms in the US