Recipe of Delicious Grilled Wagyu Short Ribs with Korean BBQ Sauce

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, grilled wagyu short ribs with korean bbq sauce. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Grilled Wagyu Short Ribs with Korean BBQ Sauce is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Grilled Wagyu Short Ribs with Korean BBQ Sauce is something which I’ve loved my whole life.

To get started with this 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 that.

The ingredients needed to make Grilled Wagyu Short Ribs with Korean BBQ Sauce:

1. Make ready 5 LBS Bone-In Fullblood Wagyu Beef Short Ribs (cut crosswise into 2” pieces)
2. Prepare Kosher Salt and Fresh Ground Black Pepper
3. Prepare 3 TBSP Vegetable Oil
4. Take 2 Medium Onions (chopped)
5. Prepare 2 Medium Carrots (peeled and chopped)
6. Make ready 1/2 Celery Stalk (chopped)
7. Get 1 CUP All-Purpose Flour
8. Get 1/2 CUP Hoisin Sauce
9. Take 1/2 (750 Milliliter) Bottle Dry Red Wine (preferably Cabernet Sauvignon)
10. Take 1/4 Bunch Flat-Leaf Parsley
11. Prepare 8 Sprigs Thyme
12. Prepare 4 Fresh (or 2 Dried) Bay Leaves
13. Take 12 Cloves Garlic
14. Get 4 CUPS Low-Salt Beef Stock
15. Get Korean BBQ Sauce
16. Take 2 TBSP Soy sauce
17. Take 2 TBSP Water
18. Make ready 6 TBSP White Wine
19. Get 2 TBSP Rice Vinegar
20. Get 4 Scallions
21. Take 2 TSP Garlic (minced)
22. Get 2 TSP White Sesame Seeds
23. Get 1 CUP Hoisin Sauce
24. Take 1 TSP Sambal

Steps to make Grilled Wagyu Short Ribs with Korean BBQ Sauce:

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. 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. 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. 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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