Short Rib, Boneless Slab (2 pack) | Wagyu
$71.50
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.
The G Five 50/50 Heritage Advantage
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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.
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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.
Specifications
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Cut Options: Boneless Slabs
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Genetics: 50% Wagyu / 50% Angus (Pasture-Raised in Texas)
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Grading Options: Texas Wagyu (BMS 6–8) | Texas Wagyu Platinum (BMS 9–12)
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Packaging: Individually vacuum-sealed, flash-frozen
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Shipping: Delivered rock-solid in an insulated cooler with dry ice
Pitmaster & Chef’s Cooking Guide
For the Boneless Slabs (Smoker):
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Prep & Season: Thaw completely in the refrigerator over 24 to 48 hours. Pat completely dry. Season generously on all sides with G5 SPG Seasoning (or coarse salt and 16-mesh butcher-grind black pepper).
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Smoke Low & Slow: Smoke at 250°F over Texas post oak or pecan. Cook undisturbed until the bark sets into a dark, mahogany crust (approx. 5 to 6 hours, internal temp around 175°F).
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Wrap & Tenderize: Wrap tightly in pink butcher paper with a spoonful of G5 Wagyu Beef Tallow and return to the smoker until an internal thermometer slides in like warm butter with zero resistance (approx. 203°F–205°F). Rest in a cooler for at least 1 hour before slicing.