You love to braise or use your instant pot - you've fallen in love with the way beef just melts as it accumulates all the flavors of carrots, celery, onion and garlic. Now all you need is a protein that takes it a step further. Look nowhere else...the Wagyu Boneless Short Rib makes it hassle free without the bone, just cut your 4 pound portion in (3x3 inch) cubes and start your braising almost instantly. 

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.

Cut: Brisket, chuck, plate, or rib areas of beef cattle. 

Preferred Cooking Method: Second City Prime's preferred cooking method for the Wagyu boneless Short Rib is braising. To meet your desired doneness, we recommend using a fork. If your fork will puncture through with ease and no resistance - your done! 

Preferred Cooking Time: The Wagyu boneless Short Rib should first be placed in a pot with butter or oil until browned. Then, place the pot with the ribs in the oven at 350 degrees fahrenheit for 2 hours or until the meat are tender; don't forget all your veggies, seasoning and perhaps wine!

Wine Pairing: Cabernet Sauvignon

• Cut: Australian Wagyu boneless Short Rib 

• Grade: Wagyu

• Marble Score: 4+

• Weight: 2.75 Pound Average