• whole wagyu beef short ribs from Chile
1 1

Wagyu Chilean Beef Whole Short Ribs | ±2kg

£95.00
£95.00
£95.00
Tax included.
Weight

  • WAGYU EXPERT

  • EXCLUSIVE IMPORTER

  • FRESH

Product Description
  • Mollendo F1 Wagyu Beef (50% Wagyu, 50% Black Angus)
  • Reared in the VIII and X Regions in Southern Chile
  • ±2kg; £47.50/kg
  • Halal
  • Fresh

Chilean Wagyu Beef 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. 
How to prepare your short ribs

Ingredients:
• 2kg Chilean Wagyu short ribs (bone-in or boneless)
• 2 tbsp sea salt
• 1 tbsp olive oil
• 2 tbsp unsalted butter (optional for searing)
• 2 cloves garlic (crushed)
• 1 cup beef broth (for slow cooking methods)
• 1 sprig rosemary or thyme (optional)

1. Prepare the Short Ribs
• Remove from the refrigerator 1 hour before cooking.
• Pat dry and season all over with sea salt.

2. Choose Your Cooking Method

Option 1: Oven (Low & Slow Roasting)
1. Preheat oven to 140°C.
2. Sear the ribs in a hot pan with olive oil for 2–3 minutes per side.
3. Place ribs in a roasting pan with beef broth, garlic, and rosemary. Cover with foil.
4. Roast for 4–5 hours, basting occasionally, until tender.
5. Rest for 15 minutes before slicing and serving.

Option 2: Charcoal or Gas Grill (Reverse Sear Method)
1. Preheat the grill to 120°C for indirect cooking.
2. Place ribs on the cooler side of the grill and cook for 3–4 hours, flipping occasionally.
3. Increase heat to 220°C and sear for 1–2 minutes per side for a crispy crust.
4. Rest for 10–15 minutes, then serve.

Option 3: Sous Vide & Sear
1. Vacuum seal the short ribs with garlic and rosemary.
2. Sous vide at 85°C for 24 hours (fall-off-the-bone tender) or 58°C for 48 hours (steak-like texture).
3. Pat dry and sear in a hot pan with butter and oil for 1–2 minutes per side.
4. Rest for 5 minutes, then serve.

Serving Tip:
• Pair with mashed potatoes, roasted vegetables, or chimichurri sauce!
Delivery

SHIPPING RATES (UK mainland only excl. Highlands)

Weekdays FREE on orders over £60 (£5.95 on smaller orders)
Saturdays FREE on orders over £80 (£9.95 on smaller orders)


SHIPPING RATES (Scotland - Highlands)
Postcodes concerned: AB31 to AB56, HS, IV, KA27, KA28, KW, PA21 to PA50, PA60 to PA78, PA80, PH4 to PH44, PH49, PH50, ZE1 to ZE3

Weekdays FREE on orders over £80 (£13.15 on smaller orders)
Saturdays FREE on orders over £80 (£13.15 on smaller orders)


SHIPPING POLICY
Our delivery service covers all UK mainland addresses and is fully tracked using trusted couriers, namely Packfleet and DHL.
We aim to deliver all orders, excluding the Highlands (details above), via next-day service; however, please allow up to 48 hours when placing your order in case of any courier delays.
For Scotland (Highlands), we aim to deliver your orders via DHL 48 hours service.
whole wagyu beef short ribs from Chile

  • CHILE | Los Lagos

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.

Customer Reviews

Be the first to write a review
0%
(0)
0%
(0)
0%
(0)
0%
(0)
0%
(0)