Meet Marble & Grain
Beef 3-Bone Flanken
$32.99/lb
2 pc | approx 1.25 lb
2 pc | approx 1.25 lb
About
$41.24
$32.99
*
PRICE ESTIMATE
Each piece of meat is hand-cut to bring you the optimal flavor in every ounce
so we list an approximate weight for each item and then calculate the final price once
we fulfill your order. Our butchers make sure to select cuts that are within 15%
of the weight estimate and only charge your credit card based on the actual weight
Price estimate: $41.237500000000004 = (32.99/LB X 1.25LB)
Each piece of meat is hand-cut to bring you the optimal flavor in every ounce
so we list an approximate weight for each item and then calculate the final price once
we fulfill your order. Our butchers make sure to select cuts that are within 15%
of the weight estimate and only charge your credit card based on the actual weight
Price estimate: $41.237500000000004 = (32.99/LB X 1.25LB)
To guarantee the best taste and freshness, this product is:
- Frozen at the source
- Individually vacuum-sealed
- Shipped Monday-Thursday to prevent a weekend layover
Description
Cold nights and short ribs go together like campfires and smores. Like our thin-cut, grill-able 5 Bone Flanken Ribs, Marble & Grain artisan butchers prepare these Kosher short ribs flanken-style, or cut across the bone instead of between. But unlike them, these are cut in shorter three-bone portions that feature thick slabs of pasture-raised Black Angus beef, the kind ideally suited to a leisurely braise, maybe with red wine and prunes or porter and onions. Over hours in the oven — look up pressure cooker recipes if you’re pressed for time — these well-marbled Kosher beef short ribs melt into shreddable tenderness. Spoon over risotto or egg noodles, stuff into sandwiches, or run the shreds under the broiler for a crispy-edged yet succulent topping for game-day nachos. And their rich fat content means they’re impossible to overcook, as well as an ideal make-ahead main course for Shabbat or a hectic holiday dinner.
Chef Yos's Tips
My personal preference is that this cut be prepared sous vide for 24 hours
Slow Cook: Throw this cut in your slow cooker with your preferred liquids on low until it's "fork tender" (min. 3 hours)
Oven: Braise this cut with liquid halfway up the meat, tightly covered, and put it in at about 300 for minimum of 3 hours.
Grill: Turn Grill to the highest. Once the grates are blazing hot, place steak on grill and
About This Cut
What Cut of Beef Is the Short Rib? Unlike the Flanken Ribs that come from the chuck, our butchers take the short ribs from the rib primal, giving them greater tenderness than you’d typically expect from this cut. Low-and-slow braising, however, is still the best prescription to ensure total breakdown of the connective tissues, fibers and fat.
