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Wagyu Short Ribs 5 Lb!

Wagyu Short Ribs  5 Lb!
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  • Product Code: Single Cuts
  • Availability: In Stock

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.  


5-6 Lb per cut. Price per cut.

  • $56

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 sale 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. 

✔ We are a Fullblood Japanese Wagyu Ranch.

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.  


5-6 Lb per package. 


To purchase this product No Monthly Membership required.




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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