Short Ribs Cut (AKA: Flanken or Korean Short Ribs)

Wagyu Short Ribs Cut

The Wagyu Short Ribs Cut is a decadent and flavorful cut, prized for its rich marbling and tender, melt-in-your-mouth texture. Sourced from the rib section of the cow, these ribs are known for their intense beefy flavor, which is enhanced by the abundant marbling characteristic of Wagyu beef. The combination of muscle and fat makes these short ribs ideal for slow cooking methods, resulting in a dish that is deeply savory and exceptionally satisfying.

Key Features:

• Marbling: Abundant marbling throughout the ribs, providing exceptional juiciness and a rich, buttery flavor.
• Texture: Tender and succulent, with a melt-in-your-mouth consistency when slow-cooked.
• Flavor: Deep, beefy flavor with a luxurious, savory finish that intensifies during cooking.
• Cut: Sourced from the rib section, these short ribs are meaty and well-marbled, perfect for braising or slow roasting.

Cooking Tips:

Wagyu Short Ribs are best prepared using slow cooking methods such as braising or slow roasting, which allow the fat to render and the meat to become tender and flavorful. A rich, flavorful braising liquid with red wine, beef broth, and aromatic herbs will enhance the natural flavors of the meat. For the best results, cook the ribs low and slow until the meat is tender and falls off the bone.

Serving Suggestions:

Serve these luxurious short ribs over creamy mashed potatoes, polenta, or with roasted root vegetables to soak up the rich braising liquid. The deep flavors of the ribs pair perfectly with a full-bodied red wine, such as a Cabernet Sauvignon or a Syrah, making this dish a comforting and indulgent choice for a special meal.