American Wagyu Beef Ribs
$45.00
Indulge in the unparalleled richness of American Wagyu Beef Back Ribs, where exquisite marbling meets robust flavor. Ideal for grilling or slow cooking, they elevate any barbecue or culinary creation to new heights of gourmet perfection.
Approximately 3.5-4lbs each
Out of stock
One (1) individually packaged American Wagyu Beef Ribs 3.5-4oz.
- No antibiotics, growth hormones or animal-by-products
- Temperature controlled 1-2 day shipping.
- This item ships frozen.
- Thawing is normal during shipment.
- Product of USA.
Additional Information
- Dispatched within 24 hours.
- Est. arrival 2-3 Business Days from order date.
- Pre-Cut, Pre-Portioned.
- Great for sharing (serves 3-4).
Things to Know
- Due to natural variations in cattle shape, size, and/or weight, cuts may vary.
- It is normal to see slight variations in color due to type of product and aging process
- We recommend customer to place the frozen meat in the fridge 24 hours or longer to fully thaw before cooking
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Original price was: $549.00.$499.00Current price is: $499.00.
Organic
Organic
Henry Seebach (verified owner) –
Great taste but not “fall off the bone great. how do I cook it properly?
Kai Wagyu –
To get American Wagyu beef ribs to a “fall-off-the-bone” tenderness, try a low and slow cooking method that allows the meat to break down while retaining its incredible flavor. Here’s a tried-and-true approach:
1. Prepare the Ribs:
Remove the membrane: For super tender ribs, peel off the thin membrane on the back of the ribs.
Season well: Use a good rub. For Wagyu, a simple blend of salt, pepper, garlic powder, and a touch of smoked paprika can enhance the natural beef flavor without overpowering it.
2. Slow Cooking Method:
Oven or Smoker: Preheat your oven or smoker to 225°F (about 110°C).
Cook low and slow: Place the ribs bone-side down and cook for about 4-6 hours, depending on the thickness. You want the internal temperature to reach around 200°F for that pull-apart tenderness.
3. Foil Wrap for Tenderness:
About halfway through, wrap the ribs tightly in foil (add a bit of liquid like apple juice or beef broth for extra moisture), then continue cooking. This traps steam and tenderizes the meat.
4. Finish with High Heat (Optional):
If you like a caramelized crust, remove the foil in the last 30 minutes and increase the heat slightly or pop them under a broiler.
These steps should get you that ideal texture! Let them rest for 10-15 minutes before serving. Enjoy!