Boneless Wagyu Short Rib BMS 9+ (kg)
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Short Rib is taken from the front section of the beef rib. With the bone removed, it is a dense muscle block, rich in collagen and connective tissue, with BMS 9+ intramuscular marbling densely distributed. Slow cooking at a low temperature dissolves the collagen into gelatin and produces a shreddable texture, while retaining all the succulence of the marbling.
Why the boneless version is different
Bone-in Short Rib requires more cooking time and space. The boneless version allows for precise portioning, more predictable cooking times, and a more controlled presentation — while maintaining the flavour and texture characteristics of the bone-in cut.
Benefits
- Abundant collagen which, with slow cooking, transforms into a gelatinous texture
- BMS 9+: marbling that maintains succulence during hours of cooking
- Intense flavour characteristic of the rib area
- Boneless format: easy portioning and predictable cooking
- Suitable for slow oven, prolonged sous-vide and braising
Estimate shipping
Provenance
- Origin
- Australia
- Creation
- Australia
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- Oven: 4 to 5 hours. Sous-vide: 48 to 72 hours. Smoker: 8 to 10 hours.
- Recommended Method
- Braising/oven: 150ºC for 4–5 hours with beef stock. Sous-vide: 72–74ºC for 48–72 hours, final searing in a pan. Smoker: 110–120ºC for 8–10 hours.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
