raw wagyu short ribs on pan
raw wagyu short ribs on pan
cooked short ribs on plate with sauce and parsley
raw short rib on wire rack and pan

Wagyu Short Ribs

American Wagyu

$99.00

Savor the rich flavor and silky texture of SRF Black® plate ribs in a smaller size. These thick 2.5” sections of plate ribs are sized to fit in Dutch ovens or smokers. Prepare whole or cut into even sized portions for recipes. Average weight is 3.25 lbs.

Grade:
Beef Grading

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Cut by Master Butchers

Cut by Master Butchers

100% US Raised

100% US Raised

Pioneers of American Wagyu

Pioneers of American Wagyu

Details

Cooking Tips

Beef Grading

These thick-cut portions of full-sized beef plate ribs are the right size for braising, smoking or to make your favorite short rib recipes. Each section is cut across the bone with three bone segments. Our American Wagyu short ribs are large and meaty and cut from plate short ribs (NAMP 123A). Each package contains two, three-bone sections perfect to prepare in any manner from simple to upscale. Regardless of the cooking method used, these short rib sections are the foundation for a hearty meal.

Average weight: 3.25 lbs. Each package contains 2 ribs.

This is a natural product, and actual weights may vary by +/- .25 lbs.

 

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 the 12-point Japanese 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 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

beef-diagram

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. 

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 American Wagyu?

American Wagyu is purebred Japanese Wagyu crossbred with high quality American cattle breeds. The result is beef with rich marbling, buttery texture and aroma and savory umami with the hearty beef flavor preferred by American palates.

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+.

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