Short Rib Plate (3 Bone) | Wagyu BMS7+
Short Rib Plate (3 Bone) | Wagyu BMS7+
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DESCRIPTION
DESCRIPTION
Its hard to find a good short rib, this is a GREAT short Rib plate cut into a size that is manageable (3 bones). This is one of our newer products and sometimes it is in short supply. They are often called "dino-ribs" and are great for smoking or braising.
They are one of the most luxurious cuts available and very rich due to its exceptional mabling.
Remember that they are best cooked low and slow. We recommend just adding salt and placing in a slow cooker/smoker/crockpot for 4-8 hours. The meat will fall off the bone.
WHY IS OUR WAGYU WAGYU THE BEST IN CLASS?
We work with what we consider to be the best Wagyu program in the US. This program processes a small amount of steers every week (140-175) which allows them to put care into every steer. These Flaps come from a mid sized family owned company that puts a lot of care into each cut.
We have compared this program to others from major chains and stores, and we find that it consistently tastes better and eats better. This may be because these animals are fed for longer and at a slower phase than what you will find with other wagyu brands. The genetics of their animals are superior as well they’re very selective with the bulls they use from Japan (Japanese Kuroge Tajima bull).
Source: USA | Kuroge Washu bulls
Best for: Grilling
Best Cooked: Medium-Rare, Medium, Medium-Well
REAL REVIEWS, FROM REAL CUSTOMERS
- Rated 5 out of 5 stars2 years agoDino bones
Absolutely amazing
JSJohn S.Verified Buyer - Rated 5 out of 5 stars3 years agoAmazing quality!
Delicious every time!
NANick A.Verified Buyer - Rated 5 out of 5 stars3 years agoWagyu Sort Rib Plate - Yum
We had two of the 4-6 pound plates, I was a little worried the meat layer was a bit thin, but it puffed right up when cooking, each plate yielded two monster bones and third bone had a bit of meat on it. To get three monster bones maybe you need a heavier plate to start with. Cooked on pellet grill about 7.5 hours at 275 (dropped to 250 for awhile) and they came out great.
MBMarshall B.Verified Buyer - Rated 5 out of 5 stars4 years agoBest Short Ribs Ever
The ribs were rich and flavorful. Smoked them for 8 hours at 250 degrees and they melted like butter. They are far more tender and flavorful than USDA prime by far. Would definitely recommend trying these ribs but have patience as they are best cooked slow and low.
JJ.B.Verified Buyer - Rated 5 out of 5 stars1 year agoBest Beef Rib I have had
Amazing. Marbling was beautiful and taste was out of this world. Price is high but worth it.
AAnonymousVerified Buyer - Rated 5 out of 5 stars1 year agoAmazing Experience
Best beef short rib I’ve EVER had, and I’ve had A LOT…This one rib actually fed “6” adults-if it were any richer it would have to pay taxes, lol! Will order again!👍😁
ESERIC S.Verified Buyer - Rated 5 out of 5 stars2 years agoIt's like meat candy on a stick!
Excellent quality beef that was highly marbled. Cooked like a brisket and it came out sooooooooo good! Tender and juicy with amazing flavor. People compare this to brisket on a stick but it's better!
JSJohn S.Verified Buyer - Rated 5 out of 5 stars2 years agoLow and slow
Seasoned it and let it rest over night, added just a touch of liqud smoke the next morning, then cooked it in the oven low and slow until the meat fell off the bone. Family loved them. The next time I'll cook them outside on the grill again low and slow. Very satisified with everything I've ordered thus far, so I'm telling all my bbq buddies.
AVAudrey V.Verified Buyer