Braised Wagyu Beef Short Rib

By: Chef Tre Wilcox Serves 6

INGREDIENTS

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FOR THE SHORT RIBS

- 2 tablespoons grapeseed oil
- 5-6 pound boneless short ribs, at lease 1 1/2-2 inches thick
- 2 each heads of garlic, halved crosswise
- 2 each medium onion, chopped
- 2 each carrot, chopped
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 3/4 cup sherry vinegar
- 1/2 cup worcestershire sauce
- 1 quart beef stock
- 5 each thyme sprigs
- 2 each rosemary sprigs
- 4 each bay leaf
- 2 tablespoons parsley  , chopped
- 2 tablespoons chives, chopped

 
 

METHOD

 
  1. Step 1
    Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Sear short ribs on all sides until deeply and evenly browned. Transfer browned short ribs to a large plate and set aside.
  2. Step 2
    Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
  3. Step 3
    Add sherry vinegar, worcestershire sauce and red wine. Using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme, rosemary and bay leaf. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged. Bring to a simmer, then cover and transfer to oven.
  4. Step 4
    Cook, undisturbed, until short ribs are just tender, 2- 2½ hours or so
  5. Step 5
    Using tongs and a large spatula, remove the ribs from the pot, taking care (for presentation purposes, really) not to break apart and transfer them to a large plate. Next strain the sauce.
    Scatter parsley and chives over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
  6. SERVINGS: 6
    SOURCE: Chef Tre Wilcox
 
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