Wagyu Short Ribs (Bone-In)

Bone-in short ribs with deep marbling and plenty of connective tissue, which is what makes them one of the best braising cuts on the animal.

How to cook them: brown them well, then braise covered in stock, wine or a Korean-style sauce at low heat until the meat pulls away from the bone, usually several hours. They can also be smoked low and slow until probe tender. Skim the rendered fat from the braising liquid before serving.

USDA safe minimum for whole cuts of beef is 145°F with a three-minute rest. Cooking to a lower temperature is a personal preference, not a safety recommendation.

Thaw in the refrigerator, about 24 hours for most packs. For faster thawing, keep the package sealed in cold water and change the water every 30 minutes, then cook it right away.

Every pack is individually weighed. Choose your size above.

From our family ranch, DL Texas Ranch, in Montgomery, Texas. Ships frozen.