{"title":"Ribs","description":"\u003cp\u003eBeef ribs for every cook. Shop giant dino ribs and back ribs for the smoker, bone-in and boneless short ribs for braising, Argentinian-style flanken ribs for the grill, and beef navel for homemade pastrami. All raised on the Vera Earl Ranch in Sonoita, Arizona.\u003c\/p\u003e","products":[{"product_id":"argentinian-ribs","title":"Argentinian Ribs","description":"\u003cp\u003eArgentinian-style ribs are short ribs cut thin across the bone, so they cook fast on a hot grill. They're a favorite for asado, Korean galbi, and quick weeknight barbecue.\u003c\/p\u003e\u003cp\u003eMarinate or season simply, then grill over high heat for a few minutes per side. Pasture raised on our Sonoita Valley ranch and 21-day dry-aged.\u003c\/p\u003e","brand":"Vera Earl Premium Beef","offers":[{"title":"Default Title","offer_id":43992047878189,"sku":"8.10138E+11","price":9.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0656\/0327\/2749\/files\/argentinian_ribs.png?v=1764887871"},{"product_id":"back-ribs","title":"Back Ribs","description":"\u003cp\u003eOur beef back ribs come from the rib section, right where our ribeyes are cut, so they're loaded with rich, beefy flavor. They're a backyard favorite for the smoker or the oven.\u003c\/p\u003e\u003cp\u003eSeason with your favorite rub, smoke at 250°F for four to five hours until tender, and finish with a glaze if you like. Born and raised on our family ranch in the Sonoita Valley.\u003c\/p\u003e","brand":"Vera Earl Premium Beef","offers":[{"title":"Default Title","offer_id":43992047943725,"sku":"8.10138E+11","price":9.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0656\/0327\/2749\/files\/back_ribs.png?v=1764888880"},{"product_id":"dino-ribs","title":"Dino Ribs","description":"\u003cp\u003eGo big with dino ribs, the giant, meaty plate short ribs that barbecue joints are famous for. Each bone carries a thick slab of rich, marbled beef that turns tender and juicy in the smoker.\u003c\/p\u003e\u003cp\u003eSeason with salt and coarse pepper, smoke at 250–275°F for six to eight hours until probe tender, and rest before slicing. From our Black Angus herd in Sonoita, Arizona.\u003c\/p\u003e","brand":"Vera Earl Premium Beef","offers":[{"title":"Default Title","offer_id":43992048631853,"sku":"8.10138E+11","price":9.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0656\/0327\/2749\/files\/VE-ImageComingSoon_6385ab52-fda5-46ba-854e-c1f6a5a1f876.png?v=1751914016"},{"product_id":"short-ribs","title":"Short Ribs","description":"\u003cp\u003eOur bone-in beef short ribs are rich, meaty, and made for slow cooking. Braise them in red wine until they fall off the bone, or smoke them low and slow for a backyard barbecue.\u003c\/p\u003e\u003cp\u003eBrown them well, cover with liquid, and braise at 300°F for about three hours. 21-day dry-aged and never given hormones or antibiotics.\u003c\/p\u003e","brand":"Vera Earl Premium Beef","offers":[{"title":"Default Title","offer_id":43992086839341,"sku":"8.10138E+11","price":9.75,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0656\/0327\/2749\/files\/large_bc753890-ee17-4972-a5f8-435054ff6850.jpg?v=1764883573"}],"url":"https:\/\/shopvepremiumbeef.com\/collections\/ribs.oembed","provider":"Vera Earl Premium Beef","version":"1.0","type":"link"}