Short Ribs

Short RibsAverage weight: 1 pound. Treat yourself to the deep, buttery richness of New England Wagyu Short Ribsa premium cut celebrated for its intense marbling, fall off the bone tenderness, and bold, beefy flavor. Whether slow braised in red wine, smoked for hours, or simmered in a hearty stew, these ribs deliver restaurant quality comfort at home. Cooking Tips Best for braising, smoking, or slow cooking. For braises: brown first, then cook low and slow (300F

Average weight: 1 pound.

Treat yourself to the deep, buttery richness of New England Wagyu Short Ribs—a premium cut celebrated for its intense marbling, fall-off-the-bone tenderness, and bold, beefy flavor. Whether slow-braised in red wine, smoked for hours, or simmered in a hearty stew, these ribs deliver restaurant-quality comfort at home.

Cooking Tips

• Best for braising, smoking, or slow-cooking.

• For braises: brown first, then cook low and slow (300°F for 2.5–3 hours).

• Internal temp should reach 200–205°F for fork tenderness.

• Let rest in braising liquid for full flavor absorption.

• Avoid direct grilling—high fat content is better suited to moist cooking methods.

From traditional Korean-style short ribs to rustic red wine braises, this cut turns any meal into a gourmet experience.

FAQs

Q: Is this cut shipped frozen?
A: Yes, all our products are flash-frozen immediately after processing to preserve freshness and quality.

Q: How is the meat packaged?
A: Each cut is vacuum-sealed in BPA-free, freezer-safe packaging and labeled with weight and cut name.

Q: Is this 100% Wagyu?
A: Yes, our cattle are 99–100% DNA-verified Wagyu — never crossbred with commercial cattle.

Q: Can I grill this cut?
A: Some Wagyu cuts have high fat content and are best cooked in cast iron. We only recommend grilling leaner steaks like flank, sirloin, or hanger unless you're confident in managing flare-ups.

Q: Where is this sourced?

A: Raised, finished, and processed by our team in Peterborough, NH & Mason, NH — from pasture to plate.