Title
Standing Stone American Wagyu Short Rib - Bone In
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 Short Ribs (Avg Weight 2.5 - 3.0 lbs)
The "Low and Slow" Champion — Unmatched Richness and Depth. If you are looking for the richest, most decadent bite of beef possible, this is it. Sourced from our partners at North Georgia Meat Company (NGM), our American Wagyu Short Ribs are cut from the plate section of the steer. This cut naturally possesses immense beefy flavor because of the connective tissue, but the Wagyu genetics take it to a different stratosphere. The meat is packed with dense, white marbling that looks like a topographical map. When braised, this fat doesn't just melt away; it emulsifies with the breaking-down collagen to create a texture that is gelatinous, sticky, and unbelievably tender.
Why It’s a Staple: It is the ultimate comfort food upgrade. While a chuck roast makes a great pot roast, short ribs make a luxury pot roast. The bones add marrow and depth to your braising liquid, creating a sauce so rich it feels like velvet. It is impossible to eat this dry; the fat content guarantees a moist result every time.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Short Ribs (Bone-In 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 2.5 - 3.0 lbs
💡 The Chef’s Method: Braising is the only way.
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The Sear: Season heavily and sear the blocks on all sides in a Dutch oven until they are dark, mahogany brown. This is crucial for flavor development.
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The Liquid: Remove ribs, sauté aromatics (onions, celery, carrots), then Deglaze with red wine. Add beef stock. Return ribs to the pot.
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The Cook: Cover and cook low (300°F in the oven) for 3 to 4 hours.
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The Skim: Because these are Wagyu, they will release a lot of liquid fat. Skim the excess oil off the top of the sauce before serving.
-
Target Temp: Fork Tender. Ignore the thermometer. They are done when the meat is falling off the bone and can be cut with a spoon.
Standing Stone American Wagyu Short Ribs (Avg Weight 2.5 - 3.0 lbs)
The "Low and Slow" Champion — Unmatched Richness and Depth. If you are looking for the richest, most decadent bite of beef possible, this is it. Sourced from our partners at North Georgia Meat Company (NGM), our American Wagyu Short Ribs are cut from the plate section of the steer. This cut naturally possesses immense beefy flavor because of the connective tissue, but the Wagyu genetics take it to a different stratosphere. The meat is packed with dense, white marbling that looks like a topographical map. When braised, this fat doesn't just melt away; it emulsifies with the breaking-down collagen to create a texture that is gelatinous, sticky, and unbelievably tender.
Why It’s a Staple: It is the ultimate comfort food upgrade. While a chuck roast makes a great pot roast, short ribs make a luxury pot roast. The bones add marrow and depth to your braising liquid, creating a sauce so rich it feels like velvet. It is impossible to eat this dry; the fat content guarantees a moist result every time.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Short Ribs (Bone-In Plate)
-
Source: North Georgia Meat Company
-
Diet: American Wagyu (Angus/Wagyu Cross)
-
Portion Size: Avg 2.5 - 3.0 lbs
💡 The Chef’s Method: Braising is the only way.
-
The Sear: Season heavily and sear the blocks on all sides in a Dutch oven until they are dark, mahogany brown. This is crucial for flavor development.
-
The Liquid: Remove ribs, sauté aromatics (onions, celery, carrots), then Deglaze with red wine. Add beef stock. Return ribs to the pot.
-
The Cook: Cover and cook low (300°F in the oven) for 3 to 4 hours.
-
The Skim: Because these are Wagyu, they will release a lot of liquid fat. Skim the excess oil off the top of the sauce before serving.
-
Target Temp: Fork Tender. Ignore the thermometer. They are done when the meat is falling off the bone and can be cut with a spoon.