Name: Australian Wagyu Short Rib | BMS 6–7 | Approx. 4–5 lb
Brand: Wagyu Steak Company
Price: 199.95 USD
Availability: InStock

Australian Wagyu Short Rib | BMS 6–7 | Approx. 4–5 lb

$199.95

Our Australian Wagyu Short Rib is the richest and most indulgent Wagyu cut we offer. With exceptional 6–7 BMS marbling, this boneless short rib delivers an intensely rich, remarkably moist and melt-in-your-mouth experience unlike a traditional short rib.

The Wagyu Steak Company Standard

Our richest and most indulgent Australian Wagyu cut, selected for extraordinary marbling, deep beef flavor and a melt-in-your-mouth experience.

Certified 6–7 BMS Australian Wagyu with exceptional intramuscular marbling.
Boneless short rib meat that can be prepared and enjoyed more like a premium steak than a traditional braising cut.
Exceptionally moist, rich and melt-in-your-mouth as the abundant Wagyu fat renders during cooking.
Best cooked with a hot initial sear followed by a slower finish over reduced or indirect heat.
Best served in smaller portions — a few slices deliver an extraordinarily rich and satisfying Wagyu experience.
Approximately 4–5 lb whole butcher’s cut, ideal for portioning into individual steaks or sharing.

Wagyu Steak Company Performance Index

Wagyu Steak Company Standard

Our richest and most indulgent Wagyu cut. The extraordinary fat-to-protein ratio creates almost overwhelming richness—exceptionally juicy, intensely marbled and melt-in-your-mouth.

Tenderness 9/10

Marbling 10/10

Juiciness 10/10

Rich Beef Flavor 9/10

Best cooked Medium rare · 125–130°F

Cooking difficulty Intermediate

Perfect for Wagyu tastings, sharing and small indulgent portions works best as an appetizer or as an accompaniment for an entree to be served with other items.

Pairs best with Arugula salad, grilled asparagus, pickled vegetables and Cabernet Sauvignon

FROM TIM BERG

Tim's Recommendation

When we cooked and tasted our Australian Wagyu cuts side by side, Short Rib was the clear winner for marbling and overall richness.
This is an incredibly indulgent piece of Wagyu. The amount of fat running through the meat is extraordinary, and when properly cooked it becomes exceptionally moist and almost melts in your mouth.
I would not approach Short Rib like a traditional steak or serve a large portion as the main entrée. Three small slices can be plenty for one person. To me, this is a true “wow factor” tasting cut—something I would serve in smaller portions alongside lighter foods or as part of a Wagyu tasting.
If you're choosing a steak for a traditional main course, our New York Strip and Ribeye are excellent all-around choices. They give you the classic steak experience while still delivering the marbling, tenderness and richness you expect from Australian Wagyu.
If pure beef flavor is your priority, Filet Mignon was the standout in our tasting. It was also one of our tenderness winners, along with the Picanha and Hanging Tender.
And if you're entertaining and want a completely different kind of wow factor, our Bam Bam bone-in ribeye is hard to beat. Its sheer size and presentation make it an impressive centerpiece for the table.
But Short Rib delivers its own kind of wow. It isn't about the size of the steak—it's about the intensity of the experience. If you want to taste the most intensely marbled, richest and most indulgent Wagyu cut we offer, Short Rib is my choice.
— Tim Berg
Wagyu Steak Company

Tim Berg, Founder

Australian Wagyu Short Rib Meat diagram showing the rib plate location, cooking method and serving recommendations

Cook It With Confidence

The Wagyu Steak Company Cooking Guide

Follow these steps to build a deep sear while safely managing the rendering Wagyu fat and finishing the Short Rib to a rich, juicy medium rare.

Target temperature: 125–130°F · Medium rare
Preferred method: Hot sear + indirect finish
Rest time: 5 minutes
Skill level: Intermediate

Thaw and prepare
30–45 minutes before cooking

Thaw completely in the refrigerator overnight. Remove from the refrigerator about 30–45 minutes before cooking and pat the surface thoroughly dry.
Season and preheat
3–5 minutes

Season simply with coarse salt. Preheat the grill or pan for a strong initial sear. Because this cut contains an exceptional amount of Wagyu fat, be prepared for flare-ups as the fat begins to render.
Sear the steak
Sear until a deep brown crust develops

Sear over high heat until a deep brown crust develops. Once browned, move the meat to a cooler or indirect-heat area rather than leaving it directly over intense flame.
Check the temperature
Up to 30 minutes of Cooking

Continue cooking more gradually over reduced or indirect heat. Use an instant-read thermometer and remove the Short Rib when the center reaches approximately 125–130°F for medium rare.
Rest and slice
5 minutes

Rest for approximately 5 minutes, then slice across the grain into small pieces. Because this is our richest and most indulgent Wagyu cut, we recommend serving it in small portions rather than as a large traditional steak.
Prepare the steak
Before cooking

Thaw completely, remove the steak from its packaging and pat every surface dry. Season lightly with kosher salt.

COOKING REFERENCE

Quick Wagyu Cooking Guide

Approximate cooking times for a 6 oz Australian Wagyu Filet Mignon cooked in a thoroughly preheated cast-iron skillet. Because filet mignons are typically thinner than ribeyes or New York strips, they cook quickly. Always cook to internal temperature rather than time whenever possible.

Doneness	Remove From Heat Internal Temperature	Approximate Cooking Time
Blue	110-115°F	45 - 60 seconds per side
Rare	120-125°F	1 minute per side
Medium Rare — Recommended	125-128°F	1 1/2 – 2 minutes per side
Medium	130-135°F	2 – 2 1/2 minutes per side
Medium Well	140 - 145°F	3 minutes per side
Well Done	150°F+	4+ minutes per side

Important: These cooking times are approximate. Steak thickness, starting temperature, and cooking surface heat will affect cooking time. Always cook to the interal temperature rather than time whenever possible.

Australian Wagyu Filet Mignon contains less external fat than highly marbled ribeyes or New York strips, making it well suited for cooking in either a hot cast-iron skillet or on a well-managed grill. If grilling, watch for occasional flare-ups and cook to internal temperature for the best results.