Size:	Approx. 20lb.
Features:	Hormone & Sub-Therapeutic Antibiotic Free
Origin:	USA

Many people like boneless short ribs better than bone-in short ribs because they feel they are easier to eat. Others prefer bone-in Kobe short ribs because they feel the bones keep the meat together during cooking and impart extra flavor.

This Kobe beef is from domestic Waygu (meaning "Beef of Japan") cattle that are descendants from Japanese herds and raised in the United States. Their intricately marbled beef is legendary and the result of careful breeding and a highly regimented diet. That marbling creates beef that is the most tender, juicy, and flavorful available.

Frozen Kobe short ribs should be kept frozen until you are ready to cook them. For thawing tips, please read Safely Defrosting Food for Maximum Flavor.

Fresh Kobe short ribs should be kept in a sealed container on the bottom shelf of your refrigerator or frozen for long term storage.

Kobe short ribs are generally best braised. Asian influenced flavors like soy sauce, ginger, scallions, and sesame oil are commonly used in short rib braising liquids and marinades. However, they also work well with American BBQ style rubs and sauces or traditional broth or stock based stews.

Rib Recipes

Product Reviews
Score: 0

Submit Your Review