Are you ready to elevate your weeknight dinner routine? Forget takeout – tonight, we’re indulging in the rich, decadent flavor of Wagyu short ribs. This recipe delivers fall-apart tender meat, bursting with savory umami, all without spending hours in the kitchen. It's a perfect example of how delicious and easy healthy meals can be, proving that homemade cooking doesn't have to be complicated. Let's get started on this incredible, easy recipe!
Ingredients:
- 2 lbs Wagyu short ribs, bone-in
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Sear the Short Ribs
Pat the Wagyu short ribs dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned, about 2-3 minutes per side. This step is crucial for developing rich flavor. Remove the short ribs from the pot and set aside.
Step 2: Sauté the Vegetables
Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Deglaze the Pot
Pour in the red wine, scraping up any browned bits from the bottom of the pot. This is called deglazing, and it adds depth of flavor to your sauce. Let the wine reduce slightly, about 2 minutes.
Step 4: Simmer the Short Ribs
Stir in the tomato paste, beef broth, thyme, rosemary, and bay leaf. Return the short ribs to the pot. Bring the liquid to a simmer, then cover the pot tightly and transfer it to a preheated oven at 325°F (160°C).
Step 5: Braise to Perfection
Braise the short ribs for 2.5-3 hours, or until the meat is incredibly tender and easily falls off the bone. Check occasionally and add a little more broth if the liquid reduces too much.
Step 6: Serve and Enjoy
Once the short ribs are cooked, remove them from the pot and let them rest for 10 minutes before shredding the meat. Skim off any excess fat from the braising liquid. You can either serve the short ribs with the braising liquid as a rich sauce or thicken the sauce by simmering it uncovered for a few minutes. Garnish with fresh parsley and serve with your favorite sides, such as mashed potatoes, roasted vegetables, or polenta.
Cooking Tips for Perfect Wagyu Short Ribs:
- Don't overcrowd the pot: Sear the short ribs in batches if necessary to ensure proper browning.
- Use good quality ingredients: The flavor of your Wagyu short ribs will be enhanced by using high-quality beef broth and red wine.
- Low and slow is key: Braise the short ribs at a low temperature for a long time to achieve maximum tenderness.
- Adjust cooking time: Cooking time may vary depending on the size and thickness of your short ribs. Use a meat thermometer to ensure the internal temperature reaches 190-200°F (88-93°C) for fall-apart tenderness.
Variations:
- Add mushrooms: Include 8oz of sliced mushrooms with the onions, carrots, and celery for an earthy flavor boost.
- Spice it up: Add a pinch of red pepper flakes to the braising liquid for a hint of heat.
- Citrus zest: Add a teaspoon of orange or lemon zest for a bright citrus note.
Nutritional Information (per serving, approximate):
This will vary depending on serving size and specific ingredients used. For a more accurate calculation, use a nutrition calculator with your exact ingredients and measurements.
This Wagyu short ribs recipe is a fantastic addition to your repertoire of delicious dishes. It’s a quick dinner idea that’s perfect for impressing guests or treating yourself to a truly special meal. Enjoy the incredible flavor and tenderness!