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USDA Select

Short Ribs

    

These mega ribs are beefy, hefty, and delicious. Perfect for a low and slow smoke, dry-aged short ribs are juicy with excellent flavor—and plain old fun to eat. 

Dry aged for 28 days. 
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Product information

To meet our high safety standards, we only ship to the 48 contiguous states.

Orders placed by 3 p.m. (MDT) on Monday will be carefully packed and shipped on Tuesday and arrive at your doorstep within two days, ready to enjoy! This removes any worries of your order getting lost in the weekend shuffle.

Your order comes in a box packed with cool-gel ice packs and insulating materials to keep it frozen. We ship to you very quickly to ensure your meat arrives cool to the touch (under 40 degrees fahrenheit).

We can’t guarantee any changes or cancelations after your order has been processed. We move fast to get you fresh, frozen beef, so your order may already be on its way to you! 

We don’t accept returns, because the Post Office would hunt us down if you shipped raw meat without the proper precautions. 

But, we would like to hear about any issues you’ve had, or if there was a problem with your order, and how we can make it right. Email support@slickhornranch.com or Call +1 801-215-9211 so we can make it right!  

Diamond Grading System 

The Slickhorn Score for Wagyu beef grading is based on intramuscular fat, which determines marbling and tenderness.   

  • Diamond I includes Wagyu beef with intramuscular fat between 20-30 percent, which is higher than USDA Prime.    
  • Diamond II includes Wagyu beef with intramuscular fat between 30-40 percent, which is significantly higher than USDA Prime and deeply marbled.    
  • Diamond III is incredibly rare. It includes Wagyu beef with exquisite marbling and intramuscular fat content above 40 percent. It is our highest-grade beef—extremely decadent, buttery, and tender.    

USDA Grading System 

The USDA regulates and oversees beef grading. There are eight total grades, but only a few you need to worry about. 

  • USDA Select is less than 3 percent intramuscular fat.
  • USDA Choice balances quality, flavor, and accessibility, with intramuscular fat between 3-6 percent.  
  • USDA Prime has intramuscular fat above 6 percent up to 10 percent. It is the highest USDA grade with the best marbling, tenderness, and flavor.  

Smoke It

Roast It

Cooking Instructions

Smoke these ribs with your favorite rub for a crowd-pleasing meal. Low and slow is the way to go, with a low effort 6–8-hour window yielding delicious, meaty ribs.

We love these ribs in the style of Korean barbeque, with a delicious overnight marinade and zingy dry rub. Your total smoking time is 6-8 hours, depending on size. After four hours, you’ll need to spritz the ribs every hour until they reach your desired temperature, about 205° F. Your temperature probe should slide in like butter. Rest in a cooler for at least an hour before serving.

Slickhorn Style: Korean BBQ

Serve It With: Kimchi and White Rice

Pair It With: Makgeolli or a Cass Beer

Field to Table
Ethically Raised