Where to buy bone-in short ribs? (Pasadena area) and approx how much do they cost?!

[The Oracle]

Does anyone know of a good, yet inexpensive place to buy bone-in short ribs?

I'm not much of a red meat-cooker, so I never really pay attention....

I was thinking Whole Foods or Taylors Meat Market - but figured I'd be paying premium for them there (which is ok, if the quality will match).

What's an average price per pound for them?

TIA!!!

[The Oracle]

Thanks everyone for your always helpful comments! I ended up getting them for 2.99 at Super King in Altadena. (WF was $6.59). They looked good and are from Harris Ranch. They are happily sitting in a wine marinade (thank you John Besh) in my fridge and hopefully will not disappoint!

[vinosnob]

Gelson's carries bone-in short ribs; they're also known as plate ribs.

[terim]

I've had great luck with HK Korean market. They often have nicely marbled, meaty short ribs on the bone. I can't remember the price but I know I've paid much more at Whole Foods and I prefer the ones from HK. They have boneless also but I have not tried it.

[Will Owen]

The Korean ones are usually cut in kinda thin slices, aren't they? But if they have the 2-3" lengths, that's what you'd want.

I usually just get mine at Ralphs. For braising meat their stuff is always more than adequate. You might also look in at King Ranch, the Latino market at Orange Grove and Los Robles.

[martyR]

Alexanders Meat Market inside Howie's on San Gabriel, in San Gabriel is where I get mine.

[monku]

I'd say the average price for bone in short ribs are about $3.95/pound.

Costco has boneless short ribs for about the same price and they work great for braised short ribs and you aren't paying for the bone.

[andytseng]

but the bone is where all the goodness comes from!

anyway, i'd go to How's on San Gabriel and Huntington.

[monku]

You get all that goodness around the bone...everything except the bone.

[ipsedixit]

Bone-in short ribs are markedly better than boneless.

[monku]

Why is that?

[ipsedixit]

Bone-in provides richer flavor and better mouthfeel. The collagen in the bone and connective tissue gives a certain unctuous quality to the finished product.

[monku]

The only thing missing in the Costco boneless short ribs are the bone...the connective tissue, flavor and mouthfeel are all there.

[ipsedixit]

Not the marrow.

[Harry Nile]

I generally pay between $6 and $8 at my local "gourmet market," and they have outstanding flavor and texture. BTW, ipsedixit is exactly right about the marrow, which is why I always have my butcher cut short ribs into two or three pieces. Bone marrow is equally important when braising other meat. E.g., at Thanksgiving I made a very rich stock from turkey parts that I cut across the bone many times with a cleaver.