Preheat your oven to 300°F (150°C). Season the Wagyu short ribs with salt and black pepper. In a large oven-proof pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 8-10 minutes total. Remove from pot and set aside.

Sauté Aromatics

In the same pot, add minced garlic and chopped onion. Sauté until soft and fragrant, about 3-4 minutes.

Braise the Ribs

Add beef broth, red wine, and fresh thyme to the pot. Return the short ribs to the pot, cover, and transfer to the preheated oven. Braise for 3 hours or until the meat is tender and falling off the bone.

Fresno Pico de Gallo

Mix Ingredients

In a bowl, combine diced Fresno chilies, tomatoes, red onion, and cilantro. Add lime juice, and mix well. Season with salt to taste.

Huckleberry Drizzle

Prepare the Drizzle

In a small saucepan over medium heat, combine huckleberries, sugar, and balsamic vinegar. Cook until the huckleberries break down and the mixture thickens slightly, about 5-7 minutes. Strain if desired.

Heirloom Carrot Ginger Puree

Cook the Carrots

In a saucepan, combine the chopped heirloom carrots and water. Bring to a boil and then reduce heat to simmer until the carrots are tender, about 15-20 minutes.

Blend the Puree

Add grated ginger, butter, and salt to the cooked carrots. Blend until smooth. Adjust seasoning if needed.