Wagyu Short Ribs 2 Lb!

 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 to 2  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.