These Bone-In Plate Short Ribs are very popular due to their abundant flavor, intense marbling, and impressive visual appeal.
 
Short ribs are a classic braising cut.  High in collagen, they need to be cooked low and slow in order to make them tender, but the results are more than worth the wait.  When braised, all the collagen melts into the braising liquid, giving it a silky mouth feel and tremendous body.
 
These grass-fed beef short ribs are bone-in. Some people prefer the bone-in version of this cut because the bones offer additional flavor, help stabilize the meat during cooking so it doesn’t fall apart, and offer a more interesting look on the plate.  If desired the bones can be easily pulled from the short ribs after braising so you can serve them boneless.