Wagyu Bone-in Short Rib (Full Plate) (Marble Score: 4+)

A full plate of Wagyu Bone-in Short Ribs is a meat lovers dream! Either smoke or braise these beauties and remember low and slow is the way to go. This piece of Wagyu comes full plate, in other words, it's one piece with three bones that run vertically. On occasion we like to recommend one bone per person after it's cooked depending on how hungry you are. These make for a beautiful presentation and fulfills a bigger appetite!
                        

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 Bone-in Short Rib is braised. The optimal grill temperature is 350 degrees fahrenheit. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.

Preferred Cooking Time: The Wagyu Bone-in 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 ribs are tender.

Wine Pairing: Cabernet Sauvignon

  • Cut: Australian Wagyu Bone-in Short Rib (Full Plate) 
  • Grade: Wagyu
  • Marble Score: 4+
  • Weight: 3-4 Pound Average



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