Wagyu Beef Short Ribs

Storage & Thawing Instructions

Your shipment has been shipped flash frozen to insure FOOD SAFETY to your door.  The Lucky’s Wagyu cuts may arrive frozen or partially thawed.  You have a couple of storage options to insure the quality and safety of these Noble Cuts:

#1. FREEZER METHOD – PLACE THE MEATS INTO YOUR FREEZER TO HOLD UNTIL YOU ARE READY TO THAW AND COOK…for as long as your refrigerator manufacturer suggests usually up to 6 months or more.  All of the Lucky’s cuts are sealed for food safety and do not need to be further wrapped for the freezer.

#2. REFRIGERATOR METHOD – PLACE THE MEATS IN YOUR REFRIGERATOR TO DEFROST, ALLOWING 24 HOURS OR SO TO BE THAWED READY TO COOK.  

The LUCKY’S FIRE & SMOKE CUTS have been cured and smoked which allows for up to 2 to 3 weeks refrigerator shelf life.

#3.   COLD WATER METHOD – PLACE THE MEATS IN A LARGE BOWL OR POT OF COLD WATER in your sink at room temperature to accelerate the thawing process.  It takes about 30 minutes a pound to defrost with this method.

** Remember its best to completely defrost the meat before the cooking begins, especially low temperature cooking technique.  Meat that has been fully defrosted should be cooked right away.

Cooking Instructions

  1. Heat oven to 170 degrees F.
    (but not higher than 180 degrees F.)
  2. Place the entire short rib IN THE CRYOVAC BAG (do not open) on a sheet tray. Place on the middle or upper rack of the oven.
  3. COOK for 1 to 1 1/2 hours without interrupting. If you need to hold slightly longer they are fine in the oven.
  4. TO SERVE: Remove from the oven. Open the cryovac bag saving the juices as you may like. Slice into serving portions and enjoy.

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