1855 US Black Angus
Boneless Short Rib · Half Cut

Selecting premium US 1855 Black Angus Beef, the Boneless Short Rib is renowned for rich beef flavour, substantial meat texture and abundant juices. This time we use the more convenient for home preparation Half Cut Whole Cut form. Whether for red wine slow cooking, BBQ, low-temperature slow roasting, curry, Yakiniku or beef rice bowl, there is very high culinary freedom.

🥩 Love rich beef flavour, Boneless Short Rib rarely disappoints

Boneless Short Rib is a beef with a strong presence.

It does not follow the route of Tenderloin Beef Fillet that only pursues extreme tenderness, but focuses more on:

If you usually like Beef Rib Fingers, Beef Shin, Chuck or Short Rib cuts, 1855 Black Angus Boneless Short Rib is definitely worth putting in the fridge.

The brand heritage of American 1855 Black Angus

The name '1855' originates from the historical starting point of Gustavus F. Swift's beef business in 1855.

Today's 1855 Black Angus Beef takes Black Angus beef as its core and cooperates with family ranches in the US Great Plains region to establish relatively strict cattle and meat specifications.

GREAT CATTLE · BETTER BEEF · A RICHER TABLE

1855 brand products are mainly concentrated in USDA Prime and Upper 2/3 Choice grades. Actual product grades should be based on the label and supplier data for each batch.

🐂 What are the features of Black Angus?

Angus is one of the most common beef cattle breeds in the US, and Black Angus generally refers to Angus cattle with black appearance as the main characteristic.

One of the important reasons why Black Angus beef has high recognizability in the US premium beef market is that it usually has good intramuscular fat performance and relatively stable meat texture.

For consumers, what is usually felt most directly is:

And Short Rib itself is already a cut with very prominent beef flavour; paired with the characteristics of Black Angus, the overall style will be even richer.

1855 Black Angus Beef belongs to the USDA certified beef program, and the brand itself has set a series of requirements for cattle, maturity, marbling and specifications.

The brand currently supplies:

USDA Prime
and
Upper 2/3 USDA Choice

However, this does not mean that all 1855 products are necessarily Prime; the actual quality grade of this item should be based on the actual packaging/supplier marking.

🥩 What is Boneless Short Rib?

Short Rib type beef usually comes from the front half of the cattle, closer to the ribs and shoulder area. Its biggest feature is rich beef flavour, and the texture and connective tissue are more layered than ordinary Steak.

The boneless version removes the bones and retains large pieces of meat, so it is more convenient than bone-in Short Rib:

🔪 Why is 'half-cut' especially suitable for Hong Kong families?

Commercial specification whole Short Ribs are often in large portions.

The biggest advantage of half-cut is that it still retains the freedom of whole beef cuts, but the size is easier to handle than a complete whole cut.

You can divide them into Slow Cook, BBQ, Steak or roast meat portions according to your own cooking habits after receiving them.

🍷 ① Red Wine Braised Boneless Short Rib

This is arguably one of the most classic dishes for Short Rib.

Cut the beef into large pieces, pat dry, then sear at high heat to develop a beautiful caramelised colour.

Then add:

Red wine · Beef broth · Onion · Carrot · Celery · Garlic · Rosemary · Thyme

Slow-cook at low temperature to gradually tenderise the beef, then reduce the sauce.

Pairs perfectly with mashed potatoes, pasta or baguette.

🔥 ② American BBQ / Low & Slow

Boneless Short Rib is also very suitable for low-and-slow roasting.

Season the surface with:

Sea salt · Black pepper · Paprika · Garlic powder

Slow-roast at low temperature until tender inside, then finish with high heat to char the surface.

🍛 ③ Curry Short Rib

Short Rib has a rich beef flavour, making it perfect for curries with strong flavours.

Add potatoes, onions and carrots to slow-cook; served with white rice makes a very satisfying meal.

🥢 ④ Japanese Yakiniku

Slice partially thawed beef against the grain into thick steak slices suitable for Yakiniku, then sear at high heat.

Can be served with:

Sea salt · Wasabi · Japanese Yakiniku sauce · Sliced garlic

🇰🇷 ⑤ Korean Galbi Style

Although this is a boneless version, it is still very suitable for Korean Short Rib flavours.

Use:

Soy sauce · Pear puree · Garlic puree · Sesame oil · Sugar · Black pepper

Marinate then pan-fry or grill; pairs well with rice.

🍚 ⑥ Black Angus Beef Bowl

Slice pan-fried or slow-cooked beef and place on hot rice.

Serve with a soft-boiled egg, stir-fried onion, garlic slices and a little sauce to make a substantial Black Angus Beef Bowl.

🥘 ⑦ Beef Stew

The acidity and sweetness of the tomatoes balance the rich meaty aroma of Short Rib.

Slow-cook with onions, carrots and herbs; a perfect one-pot dish for the family.

🍲 ⑧ Pressure Cooker Short Rib

If you don't have time to slow-cook for hours, a pressure cooker is also very suitable for Boneless Short Rib.

The high-pressure environment speeds up the softening of connective tissue, ideal for a weekday dinner.

🍷 Classic Red Wine Slow-Braised Short Rib

⏱️ How long to cook boneless short ribs?

Short Ribs are the least suitable for relying on a single fixed time.

The actual time required depends on:

✔ Size of each piece
✔ Thickness of the cut
✔ Cooking method
✔ Cookware
✔ Temperature
✔ Desired tenderness

USDA general beef safety and cooking information gives a braising reference time of approximately 1.5–2.5 hours for Short Ribs; 1855's own red wine braised Short Rib recipe uses a lower temperature, approximately 3.5–4 hours, so actual cooking should be based on whether the meat reaches the ideal state.

🔪 How to handle half-cut whole cuts?

🔪 Remember to cut against the grain when quick-frying / grilling

If using Short Rib for thin-cut yakiniku, the cutting method is very important for the texture.

First observe the direction of the muscle fibers, then cut with the knife perpendicular to the fiber direction to shorten the muscle fibers that need to be bitten through with each bite.

❄️ Recommended Thawing Method

Whole beef cuts are recommended to be slow-thawed in the refrigerator.

💡 Is the vacuum-sealed beef color darker normal?

The oxygen content inside the vacuum bag is lower, so the beef may appear a darker red or purplish-red.

After opening the bag and exposing it to air, the meat color will generally change gradually.

Therefore, the quality of the beef cannot be judged simply by the depth of color inside the vacuum packaging.

👌 Who is this 1855 boneless short rib especially suitable for?

✔️ Likes Black Angus beef
✔️ Likes a rich beef flavor
✔️ Likes Short Rib
✔️ You like red wine braised beef
✔️ Frequently does BBQ
✔️ You have a Slow Cooker / Pressure Cooker
✔️ Likes Japanese / Korean yakiniku
✔️ Wants to buy whole cuts to cut themselves
✔️ Finds the full commercial whole cut too large and wants a more practical portion

Black Angus × Boneless Short Rib

Rich Beef Flavor · Thick Meat Texture · Half-cut is more convenient

The most wonderful part of a Short Rib is never about finishing the sear in a few minutes. Give it a little heat and a little time, let the meat aroma, fat, and sauce blend slowly. A good Black Angus Short Rib can turn a family Comfort Food into a truly restaurant-level main course.