Name: 20 Oz (10 Oz x 2)- Wagyu Boneless Chuck Short Ribs
SKU: WAGYU-BCSR-1
Price: 43.98 CAD
Availability: InStock

20 Oz (10 Oz x 2)- Wagyu Boneless Chuck Short Ribs

$43.98

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For this product, you can earn 439 Points for each quantity you purchase!

SKU: WAGYU-BCSR-1 Category: Wagyu

Description

Deeply marbled, rich in flavour, this cut delivers a juicy mouthfeel in every bite. Unlike other cuts the preparation process needs to be long and slow to create a special treat, like none other. The superior marbling is complimented by the abundance of collagen and connective tissue which easily melts into flavour succulence when braised or sous vide delivering an enhanced eating experience.

Wagyu Chuck Boneless Short Ribs, USDA and CFIA inspected, halal-certified, portioned from premium Wagyu cattle, traditionally raised free from the use of growth promotants and antibiotics.

Highly Marbled for a delicious, tender and juicy eating experience. Marbling score is double compared to USDA Prime graded beef. Marbling range 6 to 8 on a 12 point Wagyu scale.

Pack of 2 x 10 Oz Wagyu Boneless Chuck Short Ribs, 285 g (10 oz) x 2 = 550 g

Halal Certifier: Portioned from Wagyu Beef which is HTO or IFANCC certified.

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Features and Benefits

Features & Benefits

• Numerous cooking applications

• Versatile and convenient – Pan searing, grilling, steak salad

• excellent marbling

• bold beef flavour.

• Vacuum sealed packaging preserves freshness

• Full traceability

• raised without use of hormones and antibiotics

Applications

• pan fry, braising, slow cook, sous vide

• Thin slice or cube to compliment Asian style cuisine using your favourite hot pot or Shabu Shabu recipes.

Recipe

Herb-Orange Braised Wagyu:

• Pat short ribs dry with paper towels. Heat 1 tbsp (15 mL) of the oil in Dutch oven or large saucepan over medium-high heat; brown short ribs, in batches and adding more oil as needed, until browned on all sides. Transfer to plate. Add onions, garlic, rosemary, salt and pepper to pan; cook over medium heat, stirring often, for 5 minutes or until softened.

Add stock, tomatoes with juice, Worcestershire sauce and orange peel. Return beef and accumulated juices to pan; bring to boil. Cover and reduce heat; simmer for 2 hours, adding additional stock to keep beef covered while braising, until beef is fork-tender.

YIELDS: 6 Serving PREP TIME: 20 min. COOK TIME: 1 hr 20 min. TOTAL TIME: 1 hr 40 min

3 lb (1.5 kg) boneless beef short ribs

2 tbsp (25 mL) olive oil

2 onions, chopped

3 cloves garlic, finely chopped

1 tsp (5 mL) dried rosemary

1 tsp (5 mL) thyme leaves, crumbled

1 tsp (5 mL) salt

½ tsp (2 mL) freshly ground black pepper

1 ½ cup (375 mL) beef stock (approx.)

1 cup (250 mL) canned diced tomatoes, including juice

2 tbsp (25 mL) Worcestershire sauce

3 strips orange peel (3-inch/8 cm in long)

20 Oz (10 Oz x 2)- Wagyu Boneless Chuck Short Ribs

Reviews

Dinner for 4 – Angus Beef Special

Dinner for 2 – Wagyu Special

20 Oz (10 Oz x 2)- Wagyu Boneless Chuck Short Ribs

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