Recipe: Appetizing Grilled Wagyu Short Ribs with Korean BBQ Sauce

Grilled Wagyu Short Ribs with Korean BBQ Sauce.

Grilled Wagyu Short Ribs with Korean BBQ Sauce You can have Grilled Wagyu Short Ribs with Korean BBQ Sauce using 24 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Grilled Wagyu Short Ribs with Korean BBQ Sauce

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

Grilled Wagyu Short Ribs with Korean BBQ Sauce instructions

  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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