Wagyu Short Rib Recipe

Prep and season

Pat short ribs dry with paper towels. Season all sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each rib with 1 tablespoon flour, shaking off excess.

Sear

Heat a heavy Dutch oven or ovenproof pot over medium-high heat. Add 2 tablespoons vegetable oil. When shimmering, add short ribs in a single layer (work in batches if necessary) and sear until deeply browned on all sides, about 3–4 minutes per side. Transfer seared ribs to a plate.

Aromatics

Reduce heat to medium and add 2 tablespoons unsalted butter to the pot. Add chopped onion, carrot, celery and cook, stirring, until softened and beginning to brown, 6–8 minutes. Add 4 smashed garlic cloves and 2 tablespoons tomato paste; cook 1–2 minutes until the paste darkens slightly.

Deglaze and braise

Pour in 1 cup Cabernet Sauvignon to deglaze, scraping brown bits from the bottom. Let the wine reduce by half, about 4–6 minutes. Return short ribs to the pot. Add 3 cups beef stock, 3 sprigs thyme and 2 bay leaves; liquid should come about two-thirds up the ribs—add a little more stock or water if needed. Bring to a simmer, cover, then transfer to a 325°F (160°C) oven and braise until fork-tender, about 2.5–3 hours.

Rest and strain

Remove pot from oven. Transfer short ribs to a tray and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a bowl, pressing on solids to extract flavor; reserve solids for the demi-glace or discard. Skim excess fat from the top of the strained liquid and set aside 1 cup of the strained liquid for the cabernet demi-glace.

In a medium saucepan, heat 1 tablespoon olive oil (or use some of the strained pan fat) over medium heat. Add 1 minced shallot and sauté until translucent, about 2–3 minutes. Add the reserved 1 cup braising liquid and 1 cup Cabernet Sauvignon and bring to a simmer.

Add 1 cup additional beef stock and reduce the mixture over medium heat by about two-thirds, until slightly syrupy and coats the back of a spoon (about 15–20 minutes). Taste and adjust: add up to 1 tsp sugar if too acidic, then season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Finish by whisking in 2 tablespoons cold cubed unsalted butter one piece at a time to create a glossy emulsion. Stir in 1 teaspoon chopped fresh thyme leaves. Keep warm; reheat gently to serve.

Place 1.5 lbs peeled and cubed Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add 1 teaspoon salt and bring to a boil. Reduce to a simmer and cook until potatoes are fork-tender, 15–18 minutes.

While potatoes cook, warm 1/2 cup whole milk and 1/4 cup heavy cream in a small saucepan until steaming (do not boil).

Drain potatoes well and return to the hot pot for 1 minute to dry. Mash potatoes with a potato masher or ricer until smooth. Add 3 tablespoons unsalted butter and gradually stir in warmed milk/cream until desired texture is reached. Season with 1 tsp salt and 1/4 tsp freshly ground black pepper. Stir in chopped chives if using. Keep warm.

Preheat a skillet over medium-high heat. Toss baby carrots and asparagus with 1 tablespoon olive oil, 1 tablespoon unsalted butter, 1/2 tsp salt and 1/4 tsp pepper.

Sear carrots first (if thicker) in the skillet for 4–6 minutes, turning occasionally, until tender-crisp and lightly caramelized. Add asparagus in the last 2–3 minutes and cook until bright and tender-crisp. Finish with a squeeze of lemon. Keep warm.

Warm plates. Spoon a generous portion of Yukon Gold mashed potatoes onto the center of each plate. Place one braised Wagyu short rib atop or beside the potatoes.

Arrange seasonal vegetables to the side. Spoon 2–3 tablespoons of warm cabernet demi-glace over the short rib and a little around the plate. Sprinkle flaky sea salt and a few microgreens or parsley leaves as garnish. Serve immediately.