Short Rib (Boneless)

The bone-in short rib is the Sunday braise — the cut built for hours in a Dutch oven with red wine and aromatics. Our flanken owns the Korean style Galbi tradition, marinated and charred fast over high heat. The boneless short rib is a third thing entirely, and it is the one most people have never tried. What you are looking at is the same richly marbled beef as the bone-in, freed from the bone and cut into a clean rectangular block. That shape matters. Without the bone to work around, the boneless short rib becomes something the other formats cannot be — a proper steak. And the marbling visible in every cross section of this cut, fat distributed evenly through the entire piece rather than pooled at the edges, is precisely what makes that possible. Sear it hard on all sides in a screaming hot cast iron — tallow, high heat, three to four minutes per side until the crust is deep and dark and the fat has rendered into the pan. Pull it at 120°F and rest it a full ten minutes. Then slice it razor thin against the grain. What comes off that knife is something between a steak and a braise — deeply beefy, rich from the rendered intramuscular fat, with a tenderness that no lean steak at this price can touch. It also braises beautifully. The same preparation as the bone-in — sear hard, braise covered in red wine and bone broth with aromatics at 300°F for three to four hours — produces a cleaner, more uniform result on the plate without sacrificing any of the depth. Pure meat yield, no bone to navigate. One piece per pack, priced by weight. Our bone broth belongs in the braising liquid. And if you have not tried the bone-in short ribs or the flanken style, both are worth knowing — three cuts, three completely different occasions, same extraordinary beef.