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Location of cut: Wagyu Short Rib is from the shoulder of the cow.
Ingredients: British Wagyu Beef 92%, Sea salt, tomato pieces (tomato, glucose syrup, maltodextrin, maize starch), 18% spices (paprika, pepper, chillies, cumin), herbs (oregano, thyme, basil, bay leaves, parsley), garlic.
Cooking Methods: Like traditional beef short ribs, this Wagyu short rib will benefit from low and slow cooking to tenderise the meat and render the fat. This slow cooking method ensures that the meat becomes fork-tender while retaining its juiciness. This product can simply be grilled over an open flame, or smoked over a hardwood to add a delicious smoky flavour that complements the robust Mexican spices. We recommend cooking this individual Short Rib at 140°C for 4 hours, tightly wrapped in foil. Finish on a BBQ or open up the foil and turn the heat to 200°C for the last 30 minutes. Allow to rest for 15 minutes before serving with sides of your choice.
