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This less expensive cut of Wagyu is full of flavour but needs long, slow cooking. We suggest you start by browning the ribs in a hot pan and straining...
This less expensive cut of Wagyu is full of flavour but needs long, slow cooking. We suggest you start by browning the ribs in a hot pan and straining off any excess fat. Brown a mirepoix (finely diced celery, onion and carrot) until you have lots of sticky flavour on the bottom of the pan, then deglaze with red wine and reduce. Take the mirepoix out, then add the ribs back, cover with veal jus or stock and cook very slowly for about two hours. The result is soft and sticky with a stunning flavour.
https://www.finefoodspecialist.co.uk/wagyu-short-ribs-fresh-3kg?___store=default650Wagyu Beef Short Ribs, Frozen, +/-2.3kghttps://www.finefoodspecialist.co.uk/media/catalog/product/w/a/wagyu_short_rib_1.jpg79.9589.95GBPInStock/Wagyu Beef/Wagyu Beef/Frozen Wagyu/Wagyu Beef/British Wagyu/Hampers & Gifts/Holiday Food Gifts/Chinese New Year Ingredients & Food Gifts/Easter /Hampers & Gifts/Holiday Food Gifts/Christmas Food Gifts/Christmas Meats/Hampers & Gifts/Holiday Food Gifts/Christmas Food Gifts/Christmas Feast/BBQ/Hampers & Gifts/Holiday Food Gifts/Father's Day Food Gifts/August Sale<p><span style="font-size: medium;">This less expensive cut of Wagyu is full of flavour but needs long, slow cooking. We suggest you start by browning the ribs in a hot pan and straining off any excess fat. Brown a mirepoix (finely diced celery, onion and carrot) until you have lots of sticky flavour on the bottom of the pan, then deglaze with red wine and reduce. Take the mirepoix out, then add the ribs back, cover with veal jus or stock and cook very slowly for about two hours. The result is soft and sticky with a stunning flavour.</span></p> <p><strong>Origin:</strong> UK</p>00https://www.finefoodspecialist.co.uk/media/catalog/product/r/i/ribs_2.5kg.jpgadd-to-cart