These dry aged short ribs are perfect for braising. Simple to cook and prepare, the secret ingredient to this cut is "time" (although thyme is a nice addition too). This velvety beef will melt in your mouth and leave you wanting more.
In the fertile lands of the Gypsum Valley outside Salina, Kansas, brothers Jack and Jerry Cossette are raising Purebred Wagyu that's deliciously earthy-flavored, beefy and astonishingly marbled. The Cossette family has been raising Angus cattle since the ‘80s, but it wasn’t until 2008 that they switched to raising the Japanese Wagyu breed.
Keep up the good work fellas because you have ruined me forever now for buying the best beef I've eaten in two decades. I won't ever buy in the grocery store again.