Short Ribs Cube (4 pk) | Wagyu
$42.00
Texas Wagyu Short Ribs
The undisputed pinnacle of rich, slow-cooked decadence. Revered equally by competition pitmasters and Michelin-starred chefs, beef short ribs possess the deepest concentration of savory umami and lush collagen on the entire steer.
By crossing champion Japanese Wagyu with heritage Black Angus, the G Five Texas Wagyu Short Rib elevates this legendary cut to extraordinary heights. As it bathes in wood smoke or gently simmers in a Dutch oven, the dense network of low-melting Wagyu fat and natural connective tissue liquefies, continuously basting the meat from the inside out. The result is unctuous, fork-tender beef with a rich, glossy finish that redefines comfort food and barbecue alike.
Choose Your Cut & Style
-
Bone-In Cubes (English Cut): Thick, square-cut medallions portioned across the bone. The bone and rich marrow infuse cooking liquids with incredible body, making these the premier choice for red wine braises, classic short rib ragù, or Korean galbi jjim.
-
Boneless Cubes: Uniform, bite-sized cubes hand-trimmed by our master butcher. 100% recipe-ready for elevated beef bourguignon, award-winning Texas chili, savory pot pies, or high-heat skewered kebabs with zero prep time.
The G Five 50/50 Heritage Advantage
-
50% Texas Angus Backbone: Provides the robust, mineral-rich beef profile and muscular depth required to stand tall against heavy hardwood smoke (post oak and pecan), coarse black pepper, and rich red wine reductions.
-
50% Japanese Wagyu Lineage: Significantly lowers the melting point of the fat, ensuring the meat self-bastes throughout long cooks and finishes with a velvety, melt-in-your-mouth tenderness rather than drying out.
Product Highlights
-
Collagen & Gelatin Goldmine: Naturally packed with rich connective tissue that transforms during low-and-slow cooking into silky, unctuous gelatin, creating a built-in sauce without thickeners.
-
Master Butcher Trim: Hand-cleaned of tough outer silver membranes and excess exterior surface fat, leaving only usable, recipe-ready luxury beef.
-
100% Pasture-Raised Transparency: Born and raised on open Texas pastures with no artificial growth hormones or preventative antibiotics—delivering wholesome, nutrient-dense beef with true farm-to-table integrity.
-
Peak Freshness Guaranteed: Individually vacuum-sealed and flash-frozen at sub-zero temperatures immediately after butchering to preserve moisture, cellular integrity, and rich color.
Specifications
-
Cut Options: Bone-In Cubes | Boneless Cubes
-
Genetics: 50% Wagyu / 50% Angus (Pasture-Raised in Texas)
-
Grading Options: Texas Wagyu (BMS 6–8) | Texas Wagyu Platinum (BMS 9–12)
-
Packaging: Individually vacuum-sealed, flash-frozen
-
Shipping: Delivered rock-solid in an insulated cooler with dry ice
Chef’s Cooking Guide
For Bone-In or Boneless Cubes (Dutch Oven Braise):
-
Hard Sear: Pat cubes dry and season with G5 SPG. In a heavy Dutch oven, melt a spoonful of G5 Wagyu Beef Tallow over medium-high heat. Sear cubes on all sides until deeply browned (3–4 minutes per side), then remove.
-
Aromatics & Deglaze: Sauté diced onions, carrots, celery, and garlic until soft. Deglaze the pot with 1 to 2 cups of dry red wine (Cabernet or Syrah), scraping up the browned fond.
-
Low Simmer: Return the beef to the pot, add rich beef stock and fresh thyme sprigs until the meat is two-thirds submerged. Cover tightly and braise at 275°F for 3 to 3.5 hours until fork-tender. Serve over buttery mashed potatoes or creamy polenta.