No need to shop for special herbs and spices to make the best of short ribs when they are of this high quality. After all, when working with renowned Wagyu beef, nature has done most of your work already.

Our Wagyu cattle—the same breed as Japan’s famous Kobe breed—are raised in Texas where they enjoy a low-stress environment and are free to graze and to feed on minimally-processed grain and corn. They receive only clean water, and no antibiotics, hormones or animal by-products are ever used. And, like their Japanese cousins, our Wagyu's strictly followed diet rotation ensures the development of the beef's characteristic marbling and flavor. The beef is graded by a third party auditor using the Japanese BMS scoring system, and the resulting cuts of hormone- and antibiotic-free Wagyu beef are beloved by top chefs nationwide. 

Very highly marbled with an incredible tenderness, each short rib reveals the difference that tender loving care produces.

Salt and pepper, a quick browning on the stovetop and a braise in the oven are all that’s necessary to bring out their incredible flavor. If you’re feeling fancy, try braising them in stout and brown sugar or try Executive Chef Donal Crosbie's Guinness-Braised recipe!

Serve with polenta, rosemary- or garlic-flecked potatoes, Brussels sprouts, or whatever you like, but know that all eyes will be on this gorgeous meat when it arrives on the table. It’s that good.