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H‑E‑B Bone-in Beef Chuck Short Ribs – USDA Choice
Avg. 4.4 lbs
$34.28 each($7.79 / lb)
Victoria H‑E‑B plus!
6106 N. NAVARRO
Description
Flavor-packed and fall-off-the-bone tender when slow-cooked, these H-E-B bone-in short ribs come from the chuck primal cut. To prepare, season them well and toss them in a smoker, Dutch oven or pressure cooker at a low temp for maximum tenderness.
• Bone-in beef chuck short ribs
• USDA Choice
• Flavor-packed and tender when slow-cooked
• Cook in smoker or Dutch oven
• Bone-in beef chuck short ribs
• USDA Choice
• Flavor-packed and tender when slow-cooked
• Cook in smoker or Dutch oven
Highlights
Ingredients
Beef.Allergens and safety warnings
Caution: Contains bones.
Safe Handling: This product was prepared from inspected and passed meat. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these Safe Handling Instructions.
Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.- Dutch Oven: Season short ribs as desired. Optional: Toss in seasoned flour. Preheat oven to 350°F. Heat 1 Tbsp of oil in a large Dutch oven over medium heat for 1 minute. Place short ribs in Dutch oven and sear each side for 1 – 2 minutes. Add 1 – 2 cups of broth, juice or water and chopped vegetables. Cover with lid. Sear and braise in oven for 2 – 3 hours. Remove short ribs and serve.
Other Option: Smoke short ribs at 225°F for 3 – 4 hours.