Wagyu LA Ribs 500g
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Australian Wagyu LA Ribs MBS5+
500g
Cut across the bone for maximum flavour, these wagyu LA ribs combine rich marbling with a satisfying bite. Perfect for grilling or BBQ, the bone-in cut enhances juiciness while the thin slices allow marinades to penetrate deeply, creating bold, smoky flavours and an irresistible caramelised finish.
Description / Wagyu LA Ribs 500g


Australian Wagyu LA Ribs — MBS5+
Meet the ultimate BBQ crowd-pleaser: Wagyu LA Ribs — thin-cut across the bone for fast grilling, big caramelisation, and that instantly recognisable sweet–savory beefiness.
Naturally marbled with MBS5+ richness, these ribs stay tender, juicy, and packed with flavour—perfect when you want premium Wagyu indulgence with the fun, high-heat energy of Korean-style BBQ.
Wagyu / Grill • Hotplate • BBQ (fast cook, huge reward)
Cooking guide (simple + restaurant-style)
Best doneness: medium to medium-well (LA cuts stay juicy due to marbling and thin slicing).
Grill / BBQ / Hotplate
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Bring ribs to near room temp (10–15 min), pat dry.
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Preheat grill to high. Lightly oil the grill, not the ribs.
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Season simply — salt, pepper, or a light BBQ/Yakiniku marinade.
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Sear quickly on high heat; 30–60 seconds per side is enough for LA-style cuts.
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Rest briefly (2–3 minutes) before serving to keep them juicy.
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If you prefer extra caramelisation, brush with a little tare during the last 10 seconds.
Cast-iron pan
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High heat, minimal oil.
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Lay ribs flat and sear until edges crisp and bones sizzle.
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Optional: finish with a small knob of butter or Wagyu fat to boost richness.
Tip: Because LA ribs are cut thin across the bone, they cook very fast — focus on colour and caramelisation rather than internal temp for best results.


Serving ideas
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Classic yakiniku combo: steamed rice, lemon salt, spring onion, tare dipping sauce
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BBQ platter: perilla or lettuce wraps, kimchi, grilled mushrooms, sesame oil + salt
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Modern grill plate: charred vegetables, pickled daikon, light herb dressing or citrus soy