Japanese A5 Wagyu Short Rib

🔹 Description:

1. Product Overview

• Cut: Short Rib (骨なし or ボンレス short rib, if boneless)
• Flavor Profile: Deep, beefy taste enhanced by generous Wagyu marbling
• Texture: Tender when cooked properly; contains connective tissue that breaks down beautifully
• Suitable For: Braising, slow cooking (e.g., stew, soup), or thinly sliced/grilled (Korean galbi-style)
• Not Suitable For: Very quick searing (unless pre-sliced); the thickness typically requires longer cooking or marinating

2. Why This Cut?

✔ A5 Wagyu Marbling – High-grade intramuscular fat adds luxurious richness and keeps the meat moist during cooking.
✔ Versatile Cooking Options – Whether you prefer a slow-cooked stew or marinated, thin-cut Korean-style BBQ, short rib delivers maximum flavor.
✔ Fall-Off-the-Bone Tenderness – If cooked low and slow, the connective tissues melt away, resulting in fork-tender meat.

3. Cooking & Usage Tips

Best Cooking Methods:

• Braising / Slow Cooking: Sear the ribs first for flavor, then simmer in a flavorful liquid (e.g., soy, wine, beef stock) for 2–3 hours until the meat is meltingly tender.
• Korean-Style Grilling (Galbi): If thinly sliced, marinate in a mixture of soy sauce, sugar, garlic, and grill quickly over high heat.
• Soups & Stews: Cut into chunks and simmer in broth or curry, letting the marbling infuse the dish with a rich depth.

🚫 Avoid:

• High-Heat, Quick Sear (if the rib is thick) – The connective tissue won’t have enough time to break down.
• Overcooking in Thin Slices – If already sliced thin, watch the cook time closely to preserve juiciness.