Short Ribs - Akaushi Wagyu - American West Wagyu

Individual Cut

Rib Primal · Available in Whole & Half Shares

Short Ribs

Also known as English-Cut, Plate Short Ribs · Bone-in

Short ribs are the ultimate braising cut from the rib primal. Thick, meaty, and loaded with connective tissue that melts into fork-tender perfection over hours of low heat. In Akaushi Wagyu, the marbling in these ribs reaches the same level as the ribeye, making them one of the most decadently rich preparations on the entire steer.

Marbling 5/5

Tender

Rich

Beefy

Fat Content

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Butcher Specs

Avg Weight1 - 1.5 lbs per piece

Thickness2" - 3" English cut

Bone OptionBone-in

PackagingVacuum-sealed

Your Share Yield

Whole Share~4-6 lbs

Half Share~2-3 lbs

Carcass %~10% (Rib)

Anatomy

PrimalRib

LocationLower portion of ribs 6-12

MuscleSerratus ventralis, intercostal

Perfect For

When to Reach for the Short Ribs

Wine Dinner Holiday Entertaining Impress Anyone Cold Weather Comfort Special Occasion Sunday Project

How to Cook It

Three Ways to Perfection

Akaushi short ribs is forgiving thanks to its marbling. These are our recommended methods.

Method 01

Red Wine Braise

Sear until deeply browned. Braise in red wine, stock, tomato paste, and aromatics at 300°F for 3.5 to 4 hours until fork-tender.

Sear 450°F → Oven 300°F for 3.5-4 hours

Braise a day ahead. Chill overnight, skim the fat, and reheat. The flavor deepens dramatically.

Method 02

Asian Soy Braise

Braise in a mixture of soy sauce, mirin, ginger, garlic, star anise, and brown sugar. The result is deeply savory with a glossy, lacquered finish.

Oven 300°F for 3.5-4 hours

Reduce the braising liquid after cooking to create a glaze. Brush it on before serving.

Method 03

Smoked Short Ribs

Season with a bold rub. Smoke at 275°F until the internal temp reaches 203°F, about 6 to 8 hours. The bark and smoke ring are extraordinary with Wagyu fat.

Smoke 275°F → Internal 203°F (6-8 hours)

Wrap in butcher paper at 165°F internal to push through the stall without losing the bark.

The Slow Path to Something Extraordinary

Short ribs reward patience. Where a ribeye takes five minutes, short ribs take five hours. But the payoff is a completely different kind of pleasure. The connective tissue dissolves into the braising liquid, creating a sauce of extraordinary body and depth. The meat, braised past tenderness into a state of absolute surrender, falls away from the bone at the slightest touch.

In Akaushi Wagyu, the marbling amplifies everything. The rendered fat enriches the braise. The meat stays moist even through hours of cooking. The final product is something that straddles the line between a steak and a stew, rich enough to serve as a main course but refined enough for the most formal dinner party.

Braised Akaushi short ribs do not just fall off the bone. They surrender. Five hours of patience rewarded with one of the most luxurious dishes in all of cooking.

Pair It With