Local Natural Plate Short Ribs

Local Natural Plate Short Ribs

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  • Always cut-to-order by an artisanal butcher
  • Free delivery on orders over $250

The Quick Facts About Our Plate Short Ribs

  • 1 Pieces per package and an average of 6lbs

Our Preferred Preparation for the Local Natural Plate Short Ribs

To bring out the best flavor in our Plate Short Ribs, we recommend slow-braising them to maximize tenderness. Start by generously seasoning the ribs with sea salt, pepper, and your favorite herbs or spices. 

Sear them on all sides in a hot skillet to create a rich, caramelized crust. Then, transfer the ribs to a Dutch oven or slow cooker, add beef broth, and aromatics like garlic and onions, and braise at 325°F for 2-3 hours until the meat is melt-in-your-mouth tender.

How Our Plate Ribs Ship

Our Plate short ribs are cut fresh to order, then immediately vacuum-sealed in individual portions and sent directly to your door. When you receive your Plate ribs, make sure to refrigerate them immediately. Vacuum-sealed beef will keep for about ten days in the refrigerator or up to a year in the freezer.

We can deliver this tender beef to locations throughout Greater Toronto. You can also browse our selections in-store or order ahead for pickup. 

What Shoppers Like You Are Asking

A heavy pan like cast iron or a hot grill is best for getting a perfect sear, but any sturdy skillet will work. Add tongs and a meat thermometer, and you’re all set to cook a flawless steak.

USDA Prime has the highest level of marbling, which means more tenderness, juiciness, and flavour compared to USDA Choice. It’s the same quality you’ll find served at top steakhouses.

Filet mignon is a specific steak cut from the tenderloin, while tenderloin refers to the larger primal cut that contains it. Both are exceptionally tender, but filet mignon is often considered the most delicate, while the full tenderloin offers more flavour.