American Wagyu Short Ribs Recipe
This short rib recipe is sure to highlight their rich marbling and tenderness:
Ingredients:
- 3-4 lbs American Wagyu short ribs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3-4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (such as Cabernet Sauvignon)
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2-3 sprigs fresh thyme
- 2-3 sprigs fresh rosemary
- 2 carrots, chopped
- 2 stalks celery, chopped
Instructions:
1. **Preparation:**
- Preheat your oven to 300°F (150°C).
- Season the short ribs generously with salt and pepper.
2. **Searing:**
- In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
- Add the short ribs in batches, searing them until browned on all sides (about 3-4 minutes per side). Remove the ribs and set them aside.
3. **Sautéing Vegetables:**
- In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
4. **Deglazing:**
- Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it reduce slightly for about 5 minutes.
5. **Adding Broth and Seasonings:**
- Stir in the beef broth, tomato paste, soy sauce, brown sugar, thyme, and rosemary. Mix well.
6. **Braising:**
- Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
- Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to the preheated oven.
7. **Cooking:**
- Braise the short ribs in the oven for about 3-4 hours, or until they are tender and falling off the bone.
8. **Serving:**
- Remove the pot from the oven and let it rest for a few minutes. Skim any excess fat from the surface of the sauce if desired.
- Serve the short ribs with the braising liquid spooned over the top. They pair beautifully with mashed potatoes, polenta, or crusty bread.
Tips:
- **Make Ahead:** This dish can be made a day in advance. The flavors will deepen, and you can simply reheat it before serving.
- **Garnish:** Fresh chopped parsley can add a nice touch when serving.
Enjoy your delicious American Wagyu short ribs!
Ingredients:
- 3-4 lbs American Wagyu short ribs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3-4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (such as Cabernet Sauvignon)
- 2 tablespoons tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2-3 sprigs fresh thyme
- 2-3 sprigs fresh rosemary
- 2 carrots, chopped
- 2 stalks celery, chopped
Instructions:
1. **Preparation:**
- Preheat your oven to 300°F (150°C).
- Season the short ribs generously with salt and pepper.
2. **Searing:**
- In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat.
- Add the short ribs in batches, searing them until browned on all sides (about 3-4 minutes per side). Remove the ribs and set them aside.
3. **Sautéing Vegetables:**
- In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic and cook for an additional minute until fragrant.
4. **Deglazing:**
- Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it reduce slightly for about 5 minutes.
5. **Adding Broth and Seasonings:**
- Stir in the beef broth, tomato paste, soy sauce, brown sugar, thyme, and rosemary. Mix well.
6. **Braising:**
- Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
- Bring the mixture to a gentle simmer, then cover the pot with a lid and transfer it to the preheated oven.
7. **Cooking:**
- Braise the short ribs in the oven for about 3-4 hours, or until they are tender and falling off the bone.
8. **Serving:**
- Remove the pot from the oven and let it rest for a few minutes. Skim any excess fat from the surface of the sauce if desired.
- Serve the short ribs with the braising liquid spooned over the top. They pair beautifully with mashed potatoes, polenta, or crusty bread.
Tips:
- **Make Ahead:** This dish can be made a day in advance. The flavors will deepen, and you can simply reheat it before serving.
- **Garnish:** Fresh chopped parsley can add a nice touch when serving.
Enjoy your delicious American Wagyu short ribs!
