No need 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.
Super marbled with an incredible tenderness, each short rib reveals the miracle that is Wagyu beef.
And what could be easier than an oven braise with stout or wine? Perhaps an afternoon in the slow cooker. Serve the finished ribs dripping with sauce on a mountain of mashed potatoes.
Just know that all eyes will be on this gorgeous meat when it arrives on the table. It's that good.
Just the facts
- From authentic Wagyu stock
- No antibiotics or hormones, ever
- No animal by-products
- Ships in an uncooked state; frozen items may thaw in transit
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
The Wagyu cattle are an extraordinary breed, native to Japan, where they developed in isolation with a unique genetic propensity to high marbling. Feeding programs encourage the cattle to put on fat in all the right places, and the Japanese have evolved special regimens for their cattle.
At D’Artagnan, we work with ranchers who raise Wagyu cattle in Texas, where the cattleman is still king. East meets west with Texas ranching know-how and the influence of Japanese feeding techniques. The emphasis of the program is humane treatment and a low-stress environment for the cattle throughout their lives.
The cattle begin on pasture land and are then introduced to a gradual feeding system, with seven different feed variations, which include grain and corn, free-choice minerals and fresh water. And, like their Japanese cousins, a strictly-followed diet rotation is the secret to the development of the characteristic marbling, delicate texture and superb flavor. No antibiotics, hormones or animal by-products are ever used. Raised until the age of 30-36 months, the cattle are fully monitored at every stage of their growth.
The resulting delicate and rich Wagyu beef is graded Prime 90% of the time; then it is graded using the Japanese Beef Marbling Standards (BMS) system, which scores the amount of marbling in the meat, ranking it from 1 to 12. Scores from 8 and up indicate levels of abundant marbling, and the top of the BMS scale (12) would mean that the fat marbling was extremely abundant. The Japanese further rank beef on overall quality from 1 to 5 (being excellent), which takes into account the marbling, yield, color and texture as well as fat quality.
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. Check our recipe section for more inspiration.