Wagyu Short Ribs: Slow Cooked & Red Wine Braised
Time Estimate: 4.5 Hours
Difficulty: 3/5
Ingredients:
2 packages of short ribs, or 5lbs, 2 onions, peeled & chopped, 2 jumbo carrots, chopped, 2 cups tomato paste, 3.15 cups red wine vinegar, 1 tsp. dried thyme or 1oz fresh thyme leaves, 4 qtz. beef broth, 1oz fresh parsley, washed, 1.5 cups of all purpose flour, 2 bay leaves.
Description
Delicious, melt off the bone perfection is how our fullblood short ribs have been described. We love to slow braise our ribs in a red wine marinade and slow cook them until the meat falls off the bone.
Step 1: Prepare Wagyu Short Ribs
- Remove 2-3lbs of short ribs from the refrigerator and let them come to room temperature
- Season the Wagyu short ribs with kosher salt and fresh black pepper on all sides
Step 2: Sear Wagyu Short Ribs
- Set a large pan to medium-high heat and add vegetable oil. Once hot, sear the ribs in the pan, about 8 minutes per side, until a crust forms. Remove the ribs from the pan and set aside
Step 3: Red Wine Braise
- In the same pan, add carrots and cook until caramelized. As they turn to golden brown, add onions and then celery. Then add tomato paste and cook for 4-5 minutes.
- Add in the red wine and cook until the volume of liquid is halved.
- Add back the ribs and caramelized vegetables, and pour in beef broth to cover the ribs ¾ of the way up
Step 4: Final
- Wrap the pan completely in foil and cook at 275℉ for at least 4 hours.
- Once cooked, separate the ribs from the liquid and strain. Finally, reduce the liquid over medium heat. Use this as sauce for your mouth-watering Wagyu ribs.