Title
Standing Stone American Wagyu Short Rib - Boneless
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone American Wagyu Boneless Short Ribs (Avg Weight 1.5 - 2.0 lbs)
The "Pure Decadence" — Maximum Flavor, Zero Waste. This is the cut for the carnivore who wants the richness of a short rib without navigating around the bones. Sourced from our partners at North Georgia Meat Company (NGM), our Boneless Short Ribs (often cut from the Chuck) offer the same incredible depth of flavor as their bone-in counterparts but in a convenient, all-meat block. The Wagyu genetics play a massive role here. The meat is so heavily marbled that it looks like a mosaic of fat and muscle. When cooked, this intramuscular fat renders down completely, creating a texture that is impossibly soft, succulent, and rich enough to cut with a spoon.
Why It’s a Staple: It is versatile luxury. While they are world-class when braised in red wine, the quality of our American Wagyu means you can also slice them thin and grill them (Korean Galbi style) for a high-heat, crispy-fat experience. It delivers a 100% yield—every ounce on the plate is edible bliss.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Boneless Short Ribs (Chuck/Plate)
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Source: North Georgia Meat Company
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Diet: American Wagyu (Angus/Wagyu Cross)
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Portion Size: Avg 1.5 - 2.0 lbs
💡 The Chef’s Method: Braise for tenderness, or slice for speed.
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The Braise (Classic): Season and sear hard on all sides. Submerge halfway in beef stock/wine and braise covered at 300°F. Because there is no bone, they cook slightly faster than bone-in ribs (approx 2.5 - 3 hours).
-
The Grill (Alternative): Because this is Wagyu, you can slice the meat into 1/4 inch strips. Marinate quickly, then grill over ripping high heat for 1-2 minutes per side.
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The Texture: The goal is to break down the collagen. If braising, do not rush it.
-
Target Temp: Fork Tender. If braising, you want it to fall apart. If grilling thin slices, cook to Medium-Well to ensure the fat is crispy, not waxy.
Standing Stone American Wagyu Boneless Short Ribs (Avg Weight 1.5 - 2.0 lbs)
The "Pure Decadence" — Maximum Flavor, Zero Waste. This is the cut for the carnivore who wants the richness of a short rib without navigating around the bones. Sourced from our partners at North Georgia Meat Company (NGM), our Boneless Short Ribs (often cut from the Chuck) offer the same incredible depth of flavor as their bone-in counterparts but in a convenient, all-meat block. The Wagyu genetics play a massive role here. The meat is so heavily marbled that it looks like a mosaic of fat and muscle. When cooked, this intramuscular fat renders down completely, creating a texture that is impossibly soft, succulent, and rich enough to cut with a spoon.
Why It’s a Staple: It is versatile luxury. While they are world-class when braised in red wine, the quality of our American Wagyu means you can also slice them thin and grill them (Korean Galbi style) for a high-heat, crispy-fat experience. It delivers a 100% yield—every ounce on the plate is edible bliss.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Boneless Short Ribs (Chuck/Plate)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 1.5 - 2.0 lbs
💡 The Chef’s Method: Braise for tenderness, or slice for speed.
-
The Braise (Classic): Season and sear hard on all sides. Submerge halfway in beef stock/wine and braise covered at 300°F. Because there is no bone, they cook slightly faster than bone-in ribs (approx 2.5 - 3 hours).
-
The Grill (Alternative): Because this is Wagyu, you can slice the meat into 1/4 inch strips. Marinate quickly, then grill over ripping high heat for 1-2 minutes per side.
-
The Texture: The goal is to break down the collagen. If braising, do not rush it.
-
Target Temp: Fork Tender. If braising, you want it to fall apart. If grilling thin slices, cook to Medium-Well to ensure the fat is crispy, not waxy.