• Chilean Whole Wagyu Short Ribs | ±1kg
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Chilean Whole Wagyu Short Ribs | ±1kg

£55.00
£55.00
Tax included.
Weight

  • WAGYU EXPERT

  • EXCLUSIVE IMPORTER

  • FRESH

Product Description
  • Mollendo F1 Wagyu (50% Wagyu, 50% Black Angus)
  • Reared in the VIII and X Regions in Southern Chile
  • Halal
  • ±1kg; £55/kg
  • Fresh

Chilean Wagyu Short Ribs

Chilean Wagyu Short Ribs, Chilean Wagyu Beef is in a league of its own, being fed on grain for 500 days, creates a rich, buttery and luxurious to the palate. Wagyu Beef is renowned for a rich marbling of fat running through the muscles, adding flavour and texture when cooked. With a long finish, you will find it coats the mouth exquisitely with stunning flavour.

Chilean Wagyu Short Ribs are prized for slow cooking. This breaks down all the tougher connecting tissues, creating the fall of the bone, melt in your mouth extravaganza of flavour. The flecks of fat marbled through the meat also create more succulence and juice after cooking, adding to the stunning Wagyu flavour and texture. 

When the weather is warm and beautiful it is time to get the barbecue out and what better cut to put on it than Wagyu Short Ribs! We adore a dry coffee rub marinade on this beautiful cut to accentuate and enrich the luxurious buttery flavour. To make the perfect coffee rub mix two tablespoons of coarse salt, instant coffee, garlic powder, smoked paprika, then 1 tablespoon of black pepper, dried coriander, onion powder, and Muscovado Sugar, 1 teaspoon of chilli powder and half a teaspoon of cayenne pepper all together. Liberally cover the Short Ribs and wrap tightly in greaseproof paper and then cling film. Store in the fridge for 2 days to let marinade. Remove from the wrapping, and remove any excess rub before wrapping in greaseproof paper and then tin foil securely as you dont want any of the juices to escape whilst cooking. Cook on a barbecue for four hours. After which let rest for 45 minutes. Remove the bones and enjoy the delicious flavour.
Cooking Tips For Steaks

- For frozen steaks, thaw overnight in the fridge.
- Bring the steak to room temperature 20 minutes before cooking
- Pat dry
- Season the steak generously with table salt and a little olive oil (or other high-heat cooking oils). This helps form that amazing crust we all know and love about great steaks.
- Get your skillet smoking hot before putting the steak in.
- Cook the steak on either side for 2-4 minutes or until the meat is forming a stunning golden crust to it.
- Half way through cooking, we like basting it with butter and a few branches of fresh thym.
- Remove from the heat and let it rest for 5-10 minutes under aluminum foil as it will allow juices to reabsorb into the meat and the fibres to relax.
Delivery

Weekday FREE on orders over £50 (£5.95 on smaller orders)
Saturday FREE on orders over £80 (£9.95 on smaller orders)
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Chilean Whole Wagyu Short Ribs | ±1kg

  • Chile

Nestled in the Southern part of Chile, the Los Lagos Region is a picturesque blend of crystalline lakes, dense forests and snow-capped volcanoes. This part of the country is also renowned for its vibrant indigenous heritage, with Mapuche communities preserving their traditions amidst the breathtaking scenery. The lush landscapes and rich wildlife are the perfect backdrop to the rearing of the renowned Mollendo F1 Wagyu.

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