• 12 oz. Short Rib Osso Bucco | 4 each
1 12

Crystal Creek Cattle Co.

12 oz. Short Rib Osso Bucco 4 each

12 oz. Short Rib Osso Bucco 4 each

$79.00 USD
$79.00 USD
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Our 12 oz short rib Osso Bucco combines the richness of bone-in beef with the tenderness of slow-cooked short ribs. Ideal for braising or pressure cooking, this cut delivers deep flavor and hearty texture, perfect for creating classic comfort food or elevated gourmet meals at home.

 

 

Cooking Instructions: Short Ribs

Serving Size: Each Short Rib serves 1 to 2

4 12 OUNCE RIBS; SERVES 4

Thaw* product on a dish in the refrigerator.

 

INSTRUCTIONS

  • 4 16 oz beef short ribs, thawed*
  • 3 cups flour, divided
  • ¼ cup olive oil
  • 2 ribs of celery, diced
  • 3 carrots, diced
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 cups red wine
  • 2 tablespoons tomato paste
  • ½ teaspoon thyme leaves
  • 2 bay leaves
  • 1½ quarts beef stock
  • salt and pepper, to taste

 

  1. Preheat oven to 350°F.
  2. Add salt and pepper to 2¾ cups of flour. Lightly dredge ribs in flour and seasoning, coating thoroughly.
  3. Heat olive oil in a skillet with high sides or Dutch oven, then brown ribs on each side. Remove from skillet.
  4. Leave 2 tablespoons of olive oil in the skillet and add celery, carrots, onions and garlic. Sauté until browned.
  5. Add 1½ cups of red wine to skillet and whisk in tomato paste. Simmer until reduced by half.
  6. Add the ribs, thyme and bay leaves, cover with beef stock. Bring to a simmer, cover and place in the oven. Cook approximately 2 hours, until fork-tender.**
  7. Mix ½ cup of wine and ¼ cup of flour until thoroughly combined. Add to pan and cover.
  8. Simmer on the stovetop 30 minutes more. When finished, the sauce should stick to the ribs, but not be too heavy. If needed, add stock or wine to thin the sauce.

Cutting & packing

Every cut is hand-trimmed to spec by our Dallas butchers, then vacuum-sealed and packed cold for local delivery across the DFW Metroplex. We do not break down a side until your order is placed - nothing is pre-portioned or held in inventory.

Local delivery

Local delivery across the DFW Metroplex Monday-Friday. Packed in insulated boxes with food-grade gel packs and out the door the same morning it’s cut.

Care & storage

Refrigerate immediately on arrival. Best consumed within 5-7 days. Vacuum-sealed cuts can be frozen up to 3 months. Thaw in the refrigerator overnight - never on the counter.

Our promise

Love every cut, or we make it right. If something arrives that doesn’t meet our standard, we’ll replace it or refund it. No friction, no questions.

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The Crystal Creek standard

Hand-cut. Wet-aged. Delivered fresh.

Cut styleHand-trimmedCut fresh for local delivery
AgingWet-aged21+ days, patented process
SourceHereford · Angus · WagyuHormone-free, never frozen
PackVacuum-sealedPacked cold for local delivery
Crystal Creek Cattle steaks grilling over open flame

Cut by the same hands since 1991

Five of our butchers have been here since the day we opened. Every cut you order is hand-trimmed in our Dallas shop, vacuum-sealed, and packed cold for local delivery across the DFW Metroplex Monday through Friday.

Cook like a chef

Three steps. No drama.

Premium beef rewards restraint. Hot pan, real rest, sharp knife. That's the whole game.

01

Pat dry. Heat the pan.

Take the cut out 30 minutes before cooking. Pat it dry, salt generously, ripping-hot cast iron with a thin film of high-smoke oil.

02

Sear, flip, baste.

3 to 4 minutes per side for medium-rare on a 1.5" steak. Flip once, baste with butter, garlic, and thyme in the last minute.

03

Rest. Then slice.

Pull at 125°F internal for medium-rare. Rest 5 minutes uncovered on a cutting board. Slice against the grain, against your better judgment.

Storage

Refrigerate on arrival. Best within 5 to 7 days. Vacuum-sealed cuts freeze cleanly up to 3 months.

Thaw

Always overnight in the fridge. Never on the counter. Never under hot water.

Temperature

Pull at 125°F for medium-rare, 135°F for medium. The cut keeps cooking after the pan.

Cut

Always against the grain. Even a perfect cook gets ruined by the wrong slice direction.

We don't break down a side until your order is placed. That's the whole reason we still cut by hand. Chad Dunston, President

Our promise

Love every cut. Or we make it right.

If something arrives that doesn't meet our standard, we replace it or refund it. No friction. Call (972) 241-1180 or email orders@crystalcreekcattle.com.

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