MS6/7 wagyu bone-in short ribs — the special-occasion slow-cook cut. At this marbling grade, wagyu short ribs braised low and slow create a sauce that's essentially fat-enriched broth and meat so soft it dissolves at the touch of a spoon.
The bone marrow and connective tissue contribute their own richness, and the rendered wagyu fat coats every grain of rice you serve alongside.
This is anniversary-dinner-at-home cookery — a single slow braise of these short ribs feeds 4-6 with the kind of meal restaurants charge premium prices for.
Why This Cut?
• MS6/7 wagyu marbling in a slow-cook format — restaurant-grade braise at home
• The bone marrow and rendered fat enrich the entire braising liquid
• Special-occasion cut: the slow-braise that justifies opening the good wine
How To Serve?
• Slow oven (130°C) for 4 hours in red wine, stock, and aromatics — fall-apart tender
• Korean galbi-jjim upgraded: wagyu version of the classic braise with rice
• Serve over silky mashed potato or creamy polenta to soak the wagyu-rich sauce
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What You're Getting
Weight: 500G / 1KG
Packaging: 1 Pack, Vacuum Packed
Product State: Raw & Frozen
Serves: 3 - 6
Shelf Life: Guarantee at least 60 Days upon receiving
Country Of Origin: Australia
Cooking Methods
Flanken-Cut Short Ribs (LA Galbi Style) 1. High-Heat Grilling or Pan-Sear (Recommended)
2. Air Fryer
