Grilled Wagyu Short Ribs with Korean BBQ Sauce

Double8CattleCompany
Double8CattleCompany @double8cattlecompany
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Ingredients

  1. 5 LBSBone-In Fullblood Wagyu Beef Short Ribs (cut crosswise into 2” pieces)
  2. Kosher Salt and Fresh Ground Black Pepper
  3. 3 TBSPVegetable Oil
  4. 2Medium Onions (chopped)
  5. 2Medium Carrots (peeled and chopped)
  6. 1/2Celery Stalk (chopped)
  7. 1 CUPAll-Purpose Flour
  8. 1/2 CUPHoisin Sauce
  9. 1/2 (750 Milliliter)Bottle Dry Red Wine (preferably Cabernet Sauvignon)
  10. 1/4 BunchFlat-Leaf Parsley
  11. 8 SprigsThyme
  12. 4Fresh (or 2 Dried) Bay Leaves
  13. 12 ClovesGarlic
  14. 4 CUPSLow-Salt Beef Stock
  15. Korean BBQ Sauce
  16. 2 TBSPSoy sauce
  17. 2 TBSPWater
  18. 6 TBSPWhite Wine
  19. 2 TBSPRice Vinegar
  20. 4Scallions
  21. 2 TSPGarlic (minced)
  22. 2 TSPWhite Sesame Seeds
  23. 1 CUPHoisin Sauce
  24. 1 TSPSambal

Cooking Instructions

  1. 1

    COOKING INSTRUCTIONS FOR FULLBLOOD WAGYU SHORT RIBS
    Preheat oven to 325°F. Season short ribs with kosher salt and fresh ground pepper. Use the all-purpose flour to dust each short rib. Shake off any excess flour. Heat vegetable oil in a large Dutch oven (large pot) over medium-high heat. Working in two batches, brown short ribs on all sides. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.Add onions, carrots, and celery to pot and cook over medium-high heat.

  2. 2

    Stir often until onions are softened, about 10 minutes. Add Hoisin sauce. Cook while stirring constantly until well combined, reduced, and a deep brown color (should take about 5-6 minutes). Stir in red wine. Reduce the wine by half. Add short ribs along with the beef stock. Bring to a boil and lower the heat to medium. Add all herbs (parsley, thyme, and bay leaves) to the pot, along with garlic cloves. Cover, and transfer to the oven.Cook until short ribs are tender, around 3 to 3 1/2 hours.

  3. 3

    Transfer short ribs to a platter and skim off any fat. Remove most of the juices, leaving about 2 cups. Spoon the Hoisin Korean BBQ sauce over each short rib (see instructions for preparing the BBQ sauce below).Place back in the oven for 10 minutes or until the Korean BBQ sauce is concentrated and “sticky” to the short ribs.

  4. 4

    PREPARING THE KOREAN BBQ SAUCE
    Whisk together all ingredients (soy sauce, water, white wine, rice vinegar, scallions, garlic, white sesame seeds, Hoisin sauce, Sambal) in a mixing bowl.

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Double8CattleCompany
Double8CattleCompany @double8cattlecompany
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Proud members of the American Wagyu Association and the Australian Wagyu Association, we raise a herd of 100% Fullblood Wagyu on our 238-acre farm.
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