Boneless Plate Short Ribs

The Boneless Short Rib Plate is derived from the beef short plate, or the lower middle of the cow. The bones are removed, leaving a well-marbled and rich piece of meat.


Our British cattle, Black Angus and Hereford, herds are raised with the same time-honored traditions Gauchos have practiced for over 300 years. The cattle are free to roam the lush pastures of the Pampas for over 18 months, creating a more ethical and sustainable meat rich with flavor. At WorldClass, our quality protocol guarantees the breed's purity, the steer's age, and the meat's quality.

Products Details

Serving Suggestions

  • This cut is recognized for its heavy marbling, which when slowcooked, renders into the meat to create a moist, tender, and flavorful dish.
  • The marbling throughout the cut melts during the cooking process, further enhancing the taste.
  • Ideal for braising, barbecuing, or smoking, this cut absorbs flavors wonderfully, making it suitable for a variety of marinades and rubs.

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