We’ve always been captivated by the rich, buttery flavors of Wagyu beef, and our Wagyu short rib recipe brings that luxury right to your kitchen. Hailing from Japan where it’s prized for its exceptional marbling, this cut transforms into a tender, melt-in-your-mouth delight with the right slow-cooking technique.
It’s not just about indulgence—it’s a simple way to elevate your dinner table. We’ll guide you through creating a dish that’s as impressive as it is satisfying, perfect for special occasions or a cozy night in.
Ingredients
In our Wagyu short rib recipe, we gather premium ingredients that highlight the marbled tenderness of Wagyu beef and create a symphony of rich, savory flavors. Below, we list the ingredients in the order they are typically used, from the star of the show to the finishing touches. We’ve included specific measurements and any necessary prep notes for accuracy and ease.
- Wagyu short ribs: 2 pounds, bone-in and trimmed of excess fat to ensure even cooking and maximum flavor infusion.
- Onion: 1 large, diced, for building a flavorful base with its sweet, caramelized notes.
- Garlic cloves: 4, minced, to add a pungent, aromatic depth that complements the beef’s richness.
- Carrots: 2 medium, peeled and sliced, providing a subtle sweetness and vibrant color to the dish.
- Celery stalks: 2, chopped, for an earthy crunch that enhances the overall texture.
- Fresh thyme: 2 sprigs, leaves stripped, to infuse herbaceous freshness during the cooking process.
- Red wine: 1 cup, full-bodied, for deglazing and adding a complex, fruity acidity.
- Beef stock: 2 cups, low-sodium, to create a luscious braising liquid that tenderizes the meat.
- Tomato paste: 2 tablespoons, for a concentrated umami boost that deepens the sauce.
- Salt and black pepper: To taste, freshly ground, ensuring the natural flavors of the Wagyu shine through without overwhelming the palate.
Tools and Equipment
To bring our Wagyu short ribs recipe to life after selecting those premium ingredients, we need the right tools and equipment. These essentials ensure precise preparation and optimal flavor infusion, allowing us to achieve tender, melt-in-your-mouth results with minimal effort.
Essential Tools List
We recommend gathering the following items, organized by their role in the process:
- Large Dutch oven or heavy-bottomed pot: Ideal for braising, as it distributes heat evenly and retains moisture to enhance the marbling of our Wagyu short ribs.
- Sharp chef’s knife: Crucial for dicing onions, mincing garlic, and trimming meat with clean, precise cuts to maintain the integrity of the beef’s texture.
- Sturdy cutting board: Provides a stable surface for all prep work, preventing slips and ensuring safety while handling vegetables and ribs.
- Measuring cups and spoons: Essential for accurate measurements of ingredients like red wine and beef stock, guaranteeing the perfect balance of flavors.
- Tongs: Perfect for flipping and handling the short ribs during searing or transferring them, minimizing damage to the delicate meat.
- Wooden spoon or heat-resistant spatula: Used for stirring the vegetable base and incorporating liquids, helping to build a rich, savory sauce without scratching cookware.
- Instant-read thermometer: Allows us to monitor the internal temperature of the ribs (aim for 195-205°F for optimal tenderness), ensuring they reach perfection without overcooking.
| Tool | Primary Use | Estimated Cost (USD) |
|---|---|---|
| Large Dutch oven | Braising and even heat distribution | 50-150 |
| Sharp chef’s knife | Precise cutting and trimming | 20-100 |
| Sturdy cutting board | Safe prep surface | 10-50 |
| Measuring cups and spoons | Accurate measurements | 5-20 |
| Tongs | Handling meat | 10-30 |
| Wooden spoon or spatula | Stirring and mixing | 5-15 |
| Instant-read thermometer | Temperature checking | 10-50 |
Instructions
Now that we have gathered our premium ingredients and essential tools, we guide you through the straightforward steps to create tender, flavorful Wagyu short ribs that boast rich, melt-in-your-mouth marbling.
Prep
Before we begin cooking, let’s prepare our ingredients to ensure everything integrates seamlessly for maximum flavor infusion.
- Pat dry the 2 pounds of bone-in Wagyu short ribs with paper towels to remove excess moisture, promoting a perfect sear later—season generously with salt and black pepper on all sides for enhanced taste.
- Dice the large onion into ½-inch pieces and mince 4 garlic cloves for a robust aromatic base.
- Slice 2 medium carrots into ¼-inch rounds and chop 2 stalks of celery into ½-inch pieces to add subtle sweetness and crunch.
- Measure out 1 tablespoon of tomato paste, 1 cup of full-bodied red wine, 2 cups of low-sodium beef stock, and 4 sprigs of fresh thyme to build a savory braising liquid that elevates the natural tenderness of the Wagyu beef.
Cook
With our ingredients prepped, we move to the cooking phase where the magic happens—braising the ribs slowly to develop deep, savory flavors and tender textures.
- Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat until shimmering—sear the Wagyu short ribs for 3-4 minutes per side until a golden crust forms, releasing irresistible aromas of caramelized beef.
- Remove the ribs and set aside—sauté the diced onion, minced garlic, sliced carrots, and chopped celery in the same pot for 5 minutes until softened and fragrant, stirring with a wooden spoon to deglaze the flavorful bits.
- Stir in the tomato paste and cook for 1 minute until it darkens slightly—then add the red wine, beef stock, and fresh thyme, bringing the mixture to a gentle boil to create a rich braising liquid that infuses the ribs with layered, earthy notes.
- Return the Wagyu short ribs to the pot, ensuring they are submerged—cover and simmer on low heat for 2-3 hours, or until the meat is fork-tender and pulls easily from the bone, filling your kitchen with the mouthwatering scent of slow-cooked luxury.
| Step | Estimated Time | Internal Temperature Check |
|---|---|---|
| Searing | 6-8 minutes | N/A |
| Braising | 2-3 hours | 195-205°F for optimal tenderness |
Serve
Once cooked, it’s time to present our Wagyu short ribs with flair, highlighting their glossy, succulent finish and bold flavors for an unforgettable meal.
- Carefully remove the ribs from the Dutch oven and let them rest for 5 minutes to retain juiciness—skim any excess fat from the braising liquid and reduce it over medium heat for 5-10 minutes to create a velvety sauce.
- Plate the ribs atop a bed of the cooked vegetables, drizzling with the reduced sauce to amplify the rich, marbled texture and savory depth of the Wagyu beef.
- Garnish with additional fresh thyme leaves for a pop of color and aroma—serve immediately with sides like mashed potatoes or crusty bread to complement the tender meat and soak up every flavorful bite.
Make-Ahead Instructions
One of the beauties of our Wagyu short ribs recipe is its flexibility for preparation in advance, allowing us to save time and ensure flavors develop even further. By planning ahead, we can achieve that melt-in-the-mouth tenderness without last-minute rushes. Below, we outline the key steps to prepare and store components safely, maintaining the rich, savory essence of the Wagyu beef.
Preparing Ingredients in Advance
To streamline the cooking process, we recommend prepping the vegetables and seasoning the meat a day or two before. This not only enhances efficiency but also lets the flavors marinate subtly.
- Short Ribs: Pat the 2 pounds of bone-in Wagyu short ribs dry with paper towels, season generously with salt and black pepper, and store in an airtight container in the refrigerator for up to 24 hours. This step helps the seasoning penetrate the meat’s exceptional marbling.
- Vegetables: Dice the large onion, mince the garlic cloves (about 4-6 cloves), slice the carrots (2-3 medium ones), and chop the celery (2-3 stalks). Place these in a sealed container or zip-top bag with the fresh thyme sprigs, and refrigerate for up to 48 hours. Keep them separate from the meat to avoid cross-contamination.
- Braising Liquids: Measure out 1 cup of full-bodied red wine and 2 cups of low-sodium beef stock in advance. Store the wine at room temperature and the stock in the refrigerator. Combine the tomato paste (2 tablespoons) with any other dry ingredients like additional salt and pepper in a small bowl, cover, and refrigerate.
Partial Cooking and Storage
For even deeper flavor infusion, we can partially cook the dish ahead of time. This method works wonders for braised dishes like Wagyu short ribs, as the slow cooking process continues to tenderize the meat during storage.
Follow these steps after searing:
- After searing the ribs to a golden crust in the Dutch oven, remove them and set aside.
- Sauté the prepped vegetables until softened, then deglaze with the red wine and add the beef stock and tomato paste to create the braising liquid.
- Return the ribs to the pot, cover, and braise in the oven at 325°F for about 1-1.5 hours until partially tender (the meat should be fork-resistant but not fully fall-off-the-bone).
- Allow the mixture to cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Note: The fats will solidify, making it easier to skim off excess for a cleaner reheating.
Reheating for Serving
When it’s time to enjoy, we can effortlessly bring the dish back to its luxurious best. Use the following guidelines to reheat without compromising the tender texture or rich flavors.
| Step | Reheating Method | Time and Temperature | Tips for Best Results |
|---|---|---|---|
| 1 | Stovetop in Dutch oven | Bring to a simmer over medium heat, then cover and cook for 30-45 minutes | Stir occasionally and add a splash of beef stock if the liquid reduces too much, ensuring the Wagyu short ribs stay moist and flavorful. |
| 2 | Oven reheating | Preheat oven to 300°F and heat covered for 45-60 minutes | Monitor with an instant-read thermometer; aim for an internal temperature of 195°F for optimal tenderness. |
| 3 | Final adjustments | After reheating, let rest for 10 minutes | Skim any fat, reduce the sauce if needed, and garnish with fresh thyme for a vibrant, aromatic finish. |
By following these make-ahead strategies, we maximize the convenience of this recipe while preserving the indulgent, savory profile of Wagyu short ribs. This approach seamlessly transitions from preparation to serving, making it ideal for entertaining.
Conclusion
We’ve crafted this Wagyu short rib recipe to bring exceptional flavors into your kitchen effortlessly. It’s more than just a meal—it’s a way to elevate your dining experiences and impress loved ones with minimal fuss.
As we wrap up, remember that mastering this dish lets us savor the luxurious tenderness of Wagyu anytime. Give it a try and enjoy the rich rewards it offers.
Frequently Asked Questions
What is Wagyu beef?
Wagyu beef comes from a special Japanese breed of cattle known for its incredible marbling, which makes it super tender and flavorful. It’s prized for its rich, buttery taste and is often considered a luxury meat, perfect for indulgent dishes like short ribs.
What ingredients are needed for Wagyu short ribs?
You’ll need 2 pounds of bone-in Wagyu short ribs, a diced onion, minced garlic cloves, sliced carrots, chopped celery, fresh thyme, a cup of full-bodied red wine, low-sodium beef stock, tomato paste, and salt and pepper. These ingredients build a savory base that enhances the beef’s natural tenderness and flavor.
What tools are required to cook Wagyu short ribs?
Essential tools include a large Dutch oven for braising, a sharp chef’s knife for prep, a sturdy cutting board, measuring cups and spoons, tongs for handling meat, a wooden spoon for stirring, and an instant-read thermometer. These items ensure precise cooking and help achieve melt-in-your-mouth results with ease.
How do I cook Wagyu short ribs?
Start by seasoning and searing the ribs for a golden crust, then sauté vegetables like onions and garlic. Add red wine, beef stock, and other ingredients to create a braising liquid, and cook in the oven for 2-3 hours until fork-tender. This method locks in flavors and maximizes the beef’s marbling.
Can I prepare Wagyu short ribs in advance?
Yes, prep vegetables and season the meat a day or two ahead to save time and boost flavors. You can partially cook the ribs, store them in the fridge, and reheat later to maintain texture. This makes it ideal for entertaining without last-minute stress.
How should I serve Wagyu short ribs?
Let the ribs rest, then plate them over cooked vegetables and drizzle with reduced sauce. Garnish with fresh thyme and pair with sides like mashed potatoes or crusty bread. This presentation highlights the dish’s rich flavors and makes it a standout for any meal.