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.
When the weather is warm and beautiful it is time to get the barbecue out and what better cut to put on it than Wagyu Short Ribs! We adore a dry coffee rub marinade on this beautiful cut to accentuate and enrich the luxurious buttery flavour. To make the perfect coffee rub mix two tablespoons of coarse salt, instant coffee, garlic powder, smoked paprika, then 1 tablespoon of black pepper, dried coriander, onion powder, and Muscovado Sugar, 1 teaspoon of chilli powder and half a teaspoon of cayenne pepper all together. Liberally cover the Short Ribs and wrap tightly in greaseproof paper and then cling film. Store in the fridge for 2 days to let marinade. Remove from the wrapping, and remove any excess rub before wrapping in greaseproof paper and then tin foil securely as you don’t want any of the juices to escape whilst cooking. Cook on a barbecue for four hours. After which let rest for 45 minutes. Remove the bones and enjoy the delicious flavour.