Snake River Farms

Snake River Farms short ribs are 7 pounds of rich, delectable beef. Short ribs were one of the most requested items from our customers and we wanted to offer an American Wagyu version in a big way, quite literally.

Beef short ribs are  larger and meatier than their popular pork counterparts. Our American Wagyu Short Ribs are Plate Short Ribs (NAMP 123A series for you beef experts) are sourced from the plate primal located below the ribs. These ribs are highly marbled, meaty and unusually delicious.

Each package now contains 1, 3-bone slab that can be prepared as fancy or simple as you’d like. Try them long-cooked in the classic French dish pot-au-feu, seasoned with Korean spices or slow-smoked barbecue style. No matter how you cook them, these giant American Wagyu beauties will be part of a memorable feast.

American Wagyu Black Grade Beef Short Ribs

$130.00

Availability: In stock

Quantity Discounts

  • Qty Price Savings
  • 2+ $120.00 each 8%
  • Grade: SRF Black – Higher than USDA Prime, BMS 6 to 8
  • Weight: approx. 7 lbs.
  • Each package contains 1, 3-bone short rib 
  • Wagyu crossed with high quality Angus
  • 100% natural, no added hormones
  • Wet-aged 21+ days for improved flavor and texture
  • Each steak hand cut by a Master Butcher
  • Product ships frozen and will arrive frozen or partially thawed

Snake River Farms short ribs are 7 pounds of rich, delectable beef. Short ribs were one of the most requested items from our customers and we wanted to offer an American Wagyu version in a big way, quite literally.

Beef short ribs are  larger and meatier than their popular pork counterparts. Our American Wagyu Short Ribs are Plate Short Ribs (NAMP 123A series for you beef experts) are sourced from the plate primal located below the ribs. These ribs are highly marbled, meaty and unusually delicious.

Each package now contains 1, 3-bone slab that can be prepared as fancy or simple as you’d like. Try them long-cooked in the classic French dish pot-au-feu, seasoned with Korean spices or slow-smoked barbecue style. No matter how you cook them, these giant American Wagyu beauties will be part of a memorable feast.

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Review(s)

  • Great Product

    Really enjoyed the ribs - best ever! Smoked them, unwrapped, spritzing (with water) every hour or so after the first 3 hours at 275-300 for 9 hours. Came out perfect! Bark was extraordinary and the meat was tender and juicy. Will definitely be making this purchase again!

    Posted 5/21/2020 by

  • Meat was very good

    I have ordered 4 of these racks of ribs. The first was the best; in that, there was not a tremendous amount of fat. I did over salt the first cook so while the meat was amazing, I learned to reduce the salt. The remaining racks have had more and more fat needing to be trimmed. I was rather disappointed with my most recent order with the amount of fat that needed to be trimmed off. Properly cooked and properly seasoned, however, these ribs are the best you can buy. I smoked at 225 for 4 hours and they cooked perfectly. I removed them and wrapped them in butcher paper for 30 minutes after the cook and placed them in a

    Posted 2/19/2020 by

  • Scary delivery

    Had a 1 day weather exception in Nevada on way to Sacramento, CA.. after A 1 day delay due to power outage at shipping center. Arrived with no dry ice.... As a purchaser of Omaha steaks I have not had that issue. This is an ongoing issue if you read the reviews below. Size was a little disappointing too for the price wish I could include pics. I recently grabbed some back ribs from Safeway for about 16 bucks that was similar in size. Will cook the ribs tomorrow and hope they are still good /shrug.

    Posted 2/15/2020 by

  • Definite treat- meat was amazing

    Followed recipe from AmazingRibs.com. Salted night before and simple rub applied. I have a Mak Two Star pellet smoker, 11 hours at 225. The meat was incredibly flavorful and tender. I will definitely order these ribs again!

    Posted 1/20/2020 by

  • Beef Short Ribs

    We purchased a 3 ribs plate for New Years Eve. I trimmed a lot of fat off the rack, but there was still quite a bit left. My assumption was it would render off on the smoker. After 12 hours at 250 degrees, the ribs weren't close to being done. I think that's probably due to excess fat. Instead of eating dinner at 4am, we ordered pizza. We put these back on the smoker the next day until they got up to temperature. They were, at that point, completely inedible. I'd avoid these.

    Posted 1/10/2020 by

    SRF Team : We sincerely apologize your short ribs were less than favorable. Please be on the lookout for a email from our customer care team!

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