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FAQs about short ribs
Depending on how you cook beef short ribs, you can pair a variety of alcohol types with them. Full-bodied red wines such as Zinfandel, Malbec, and Cabernet Sauvignon go nicely with beef short ribs made into hearty stews. These wines also go well with short ribs simmered in an herb-filled tomato sauce. Semi-dry white wines such as Viognier or Riesling wines go well with smoked beef short ribs. Dark ales or amber lagers also pair well with beef short ribs.
One of the nicest alcoholic beverages you can pair with slow-smoked beef short ribs is a glass of oak-aged bourbon, especially when the short ribs have been glazed with bourbon and maple syrup.
In general, most people can eat about one pound of bone-in beef short ribs, which equals out to about three or four ribs per person. If your beef short ribs are boneless, you can expect each person to eat about a half-pound of ribs each or one to two per person. Unlike pork spareribs or riblets that are often served as finger foods, beef short ribs are generally eaten with a fork and knife.
You might want to serve side dishes such as creamy polenta, braised mushrooms, sauteed broccolini with garlic, or herb-roasted red potatoes to go with beef short ribs. For dessert, a chocolate souffle, wine-poached pears, or pecan pie pair well no matter how you've cooked the beef short ribs.