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Wagyu Short Ribs 1.5 Lb! SOLD OUT

Wagyu Short Ribs  1.5 Lb! SOLD OUT
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  • Product Code: Single Cuts
  • Availability: Out Of Stock

SOLD OUT Full of rich marbling and flavor, these ribs are simply amazing.  Some of the best chefs in the world love to braise these short ribs in a Dutch oven or a large casserole dish.  


To purchase this product No Monthly Membership required.

1.5 Lb per cut. Price per cut.

  • $25

SOLD OUT Full of rich marbling and flavor, these ribs are simply amazing.  Some of the best chefs in the world love to braise these short ribs in a Dutch oven or a large casserole dish.  


To purchase this product No Monthly Membership required.

1.5 Lb per cut. Price per cut.

What you get when you purchase from Kobe Club:

✔ Health Benefits:  Up to 30% MORE monounsaturated fats than any other breed of cattle. Heart Healthy Fats!

✔ Taste:  Wagyu has never been defeated in any blind taste steak competition in the USA against all other breeds including Angus!

✔ Level of Prime:  We don't sell choice. All of our beef is Beyond Prime per USDA chart. 

✔ Packaging:  Individually double vacuum sealed. Shipped in the thick foam boxes with cover carton box, with dry ice and gel packs. All USDA inspected.

✔ Guarantee:  We guarantee our quality!

✔ Ranch to Table:  Our beef is humanely raised. Zero antibiotics. Zero added hormones. Zero red dye. Zero beef pink slime. 



Here is one of our favorite recipes:


Ingredients:


 1/2 bottle of Cabernet Sauvignon


 2 tablespoons vegetable oil


 3 Wagyu short ribs, trimmed (regular beef short ribs can be used) 


 Salt


 1/2 teaspoon black peppercorns, crushed


 Flour for dredging


 5 cloves garlic, peeled 


 4 large shallots, peeled, trimmed, rinsed, split and dried


 2 medium organic carrots, peeled, trimmed and cut into 1-inch lengths 


 2 stalks organic celery, peeled, trimmed and cut into 1-inch lengths


 1 medium leek, white and light green parts only, coarsely chopped 


 6 sprigs Italian parsley


 2 sprigs thyme 


 2 bay leaves 


 2 tablespoons tomato paste


 2 quarts unsalted organic beef stock or chicken stock 


 Freshly ground white pepper


Directions:


Put the wine in a large saucepan and bring to a boil over high heat. Continue boiling until the liquid reduces to half its original volume, 20 to 30 minutes. Remove from the heat and set aside.


Center a rack in the oven and preheat the oven to 350 degrees F.


Heat the oil in a Dutch oven or large casserole, large enough to hold 3 ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with about 1/2 tablespoons of flour and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.


Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.


Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 ½ hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.


Presentation:


Using 3 heated serving plates, place one rib in the center of each plate. Serve with Spring Vegetable Risotto.

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