SRF Black® short ribs are massive with a primal appearance. Also called dino ribs or brisket on a stick they’re infused with marbling and cook up juicy and tender.
SRF Black® short ribs are massive with a primal appearance. Also called dino ribs or brisket on a stick they’re infused with marbling and cook up juicy and tender.
Cut by Master Butchers
100% US Raised
Pioneers of American Wagyu
Snake River Farms short ribs include 3 bones and large sections of rich, delectable beef. Beef short ribs are larger and meatier than their popular pork counterparts. Our American Wagyu Short Ribs are plate short ribs (NAMP 123A series for you beef experts) and are sourced from the plate primal located below the ribs. These ribs are highly marbled, meaty and unusually delicious.
Each package contains one, 3-bone slab that can be prepared as fancy or simple as you’d like. Try them long-cooked in the classic French dish pot-au-feu, seasoned with Korean spices or slow-smoked barbecue style. No matter how you cook them, these giant American Wagyu beauties will be part of a memorable feast.
Average weight: 6 lbs.
This is a natural product, and actual weight may vary.
Here are some guidelines for preparing Snake River Farms Wagyu short ribs.
Be sure to completely thaw your short ribs before cooking.
Each short rib has 3 bones. It can be prepared as one long piece or cut into 3 individual sections.
To braise, season and brown ribs, add onions/aromatics and stock/liquid and cook low and slow for 2 to 3 hours.
Grill using a two-zone cook. Grill bone-side down on the cool side until 165°F for about 1.5 to 2 hours.
Wrap in foil with seasoning and stock. Place on indirect side. Cook ribs for approximately 1 hour until they are 205°F.
Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.
SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.
SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.
SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.
SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.
Details
Snake River Farms short ribs include 3 bones and large sections of rich, delectable beef. Beef short ribs are larger and meatier than their popular pork counterparts. Our American Wagyu Short Ribs are plate short ribs (NAMP 123A series for you beef experts) and are sourced from the plate primal located below the ribs. These ribs are highly marbled, meaty and unusually delicious.
Each package contains one, 3-bone slab that can be prepared as fancy or simple as you’d like. Try them long-cooked in the classic French dish pot-au-feu, seasoned with Korean spices or slow-smoked barbecue style. No matter how you cook them, these giant American Wagyu beauties will be part of a memorable feast.
Average weight: 6 lbs.
This is a natural product, and actual weight may vary.
Cooking Tips
Here are some guidelines for preparing Snake River Farms Wagyu short ribs.
Be sure to completely thaw your short ribs before cooking.
Each short rib has 3 bones. It can be prepared as one long piece or cut into 3 individual sections.
To braise, season and brown ribs, add onions/aromatics and stock/liquid and cook low and slow for 2 to 3 hours.
Grill using a two-zone cook. Grill bone-side down on the cool side until 165°F for about 1.5 to 2 hours.
Wrap in foil with seasoning and stock. Place on indirect side. Cook ribs for approximately 1 hour until they are 205°F.
Beef Grading
Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.
SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.
SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.
SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.
SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.
Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.
SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.
SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.
SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.
SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.
Ranch to Table
Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.
RANCHING
CATTLE FEEDING
BEEF PROCESSING
Rib
This primal is located under the front section of the backbone between the chuck and loin. The muscles are used primarily for support. The rib primal produces intensely marbled cuts like ribeye steaks and prime rib roasts.
Three major muscles are included in the rib primal. The longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on where the cut is sourced, and the spinalis dorsi, also called the cap of ribeye or deckle.
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Frequently Asked Questions
What are beef short ribs?
Short ribs are sourced from the first five rib bones in the beef chuck (shoulder). The name comes from the fact these ribs are physically shorter than the remaining eight ribs used for steaks and roasts. The primary muscle that makes up short ribs is the serratus ventralis.
What is SRF Black® and SRF Gold®?
All SRF products are American Wagyu. We use the Japanese Beef Marbling Score (or BMS) to measure the marbling present in the beef. Both SRF Black® and SRF Gold® grade above USDA Prime. The SRF Black® grades between a BMS 6 to 8; SRF Gold® is the highest marbled with a BMS score at 9+.
What is the Snake River Farms Guarantee?
We guarantee that your order will deliver frozen or partially frozen with all items included to the provided address. If you have any concerns or issues with your order, please don't hesitate to reach out to our team. As our founder Robert Rebholtz, Sr. said, "We want our customers to want to do business with us."
Overall rating: 4.6682987 / 5 from 817 reviews.
AI Generated Review Summary
Snake River Farms American Wagyu Short Ribs are highly marbled, meaty, and exceptionally delicious. Customers praised the excellent cut, rich flavor, and tenderness of these short ribs, which are perfect for various cooking methods. Despite some feedback on the amount of fat, the overall quality and taste received high acclaim.
"works well for me I get a test cook and the 9 lb rack looks amazing for a big smoke." — Anonymous
"It came out perfect, with a great bark, incredible juicy ness, texture and flavor." — Anonymous
"Ribs were dynamite, excellent marbling and flavor." — Ryan A.
Reviews
Excellent quality. We won 4th
"Excellent quality. We won 4th place in the World Live Fire Championships with this beef! So good!!"
— Shawn N. (5/5)
Loved it. Smoked it with
"Loved it. Smoked it with Traeger Beef Rub. Tender, juicy, delicious."
— John H. (5/5)
the best
"the best"
— Robert Z. (5/5)
These should come with a
"These should come with a warning label. Once you have them, all the great short ribs you've had will instantly drop notches in your book. Smoked low & slow and will definitely repeat"
— JOHN D. (5/5)
Incredible marbeling, plenty of excellent
"Incredible marbeling, plenty of excellent fat. No need to spritz self basting. Rich and delicious."
— Arturo V. (5/5)
Best beef I ever smoked!
"Best beef I ever smoked!"
— Jerry B. (5/5)
Perfect! Cooked in a smoker
"Perfect! Cooked in a smoker as an additional Thanksgiving protein for the non turkey lovers. Crowd loved it. Delivered on time, in perfect condition. Will order again in the future."
— David M. (5/5)
i love these, smoked for
"i love these, smoked for 9 hours, amazing flavor. Only drawback is they tend to have too much fat."
— Graciany M. (4/5)
I prefer leaner less marbled
"I prefer leaner less marbled meat near the bone."
