Grilled Wagyu Short Ribs with Korean BBQ Sauce.
Hey everyone, it's Louise, welcome to our recipe page. Today, we're going to prepare a distinctive dish, grilled wagyu short ribs with korean bbq sauce. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Grilled Wagyu Short Ribs with Korean BBQ Sauce is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it's fast, it tastes yummy. They are fine and they look fantastic. Grilled Wagyu Short Ribs with Korean BBQ Sauce is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook grilled wagyu short ribs with korean bbq sauce using 24 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Grilled Wagyu Short Ribs with Korean BBQ Sauce:
- {Get of Bone-In Fullblood Wagyu Beef Short Ribs (cut crosswise into 2” pieces).
- {Make ready of Kosher Salt and Fresh Ground Black Pepper.
- {Prepare of Vegetable Oil.
- {Take of Medium Onions (chopped).
- {Make ready of Medium Carrots (peeled and chopped).
- {Get of Celery Stalk (chopped).
- {Get of All-Purpose Flour.
- {Take of Hoisin Sauce.
- {Prepare of Bottle Dry Red Wine (preferably Cabernet Sauvignon).
- {Make ready of Flat-Leaf Parsley.
- {Get of Thyme.
- {Take of Fresh (or 2 Dried) Bay Leaves.
- {Prepare of Garlic.
- {Make ready of Low-Salt Beef Stock.
- {Get of Korean BBQ Sauce.
- {Get of Soy sauce.
- {Make ready of Water.
- {Get of White Wine.
- {Prepare of Rice Vinegar.
- {Take of Scallions.
- {Make ready of Garlic (minced).
- {Make ready of White Sesame Seeds.
- {Make ready of Hoisin Sauce.
- {Get of Sambal.
Steps to make Grilled Wagyu Short Ribs with Korean BBQ Sauce:
- 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..
- 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..
- 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..
- 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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