Wagyu Short-ribs Recipe

Prepare and sear short ribs

Preheat oven to 300°F (150°C). Pat the wagyu short ribs dry with paper towels. Season all sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust the ribs with 2 tbsp flour, shaking off excess. Heat a heavy Dutch oven or ovenproof pot over medium-high heat and add 2 tbsp neutral oil. When oil shimmers, sear the ribs in batches without crowding until deeply browned on all sides, about 3–4 minutes per side. Transfer seared ribs to a plate.

Sauté aromatics

Reduce heat to medium. Add diced onion, carrots, and celery to the pot and sauté for 6–8 minutes until softened and beginning to brown. Add smashed garlic and 2 tbsp tomato paste; cook, stirring, 1–2 minutes until the tomato paste darkens.

Deglaze and build braise

Pour in 1 cup red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let wine reduce by half, about 3–4 minutes. Return the short ribs to the pot. Add 4 cups beef stock, 1 tbsp soy sauce, 1 tbsp brown sugar, 2 bay leaves, and 3 thyme sprigs. The liquid should come about two-thirds up the ribs; add a little more stock or water if needed.

Low-and-slow braise

Bring the pot to a gentle simmer on the stovetop. Cover tightly with the lid and transfer to the preheated oven. Braise for 6–8 hours, or until short ribs are fork-tender and meat pulls easily from the bone. Check at 4 hours to skim excess fat and rotate ribs for even cooking if needed.

Strain and reduce sauce

Once ribs are tender, carefully remove ribs and vegetables with a slotted spoon to a tray; tent with foil to keep warm. Strain braising liquid through a fine-mesh sieve into a saucepan, discarding solids. Skim excess fat from the surface. Simmer the strained liquid over medium-high heat until reduced by about one-third and slightly thickened, about 8–12 minutes. Taste and adjust seasoning with salt and pepper and 1 tsp fresh lemon juice to brighten. Finish sauce by whisking in 1 tbsp unsalted butter for sheen.

While ribs braise (at the 3–4 hour mark), toss baby potatoes, baby carrots, and shallots with 2 tbsp olive oil, a pinch of salt and pepper. Spread on a baking sheet and roast in the same 300°F oven for 45–60 minutes until tender and caramelized, turning once. Alternatively, add these vegetables to the braising pot for the final 2 hours of cooking to absorb flavor. When done, toss with chopped parsley and chives and keep warm.

About 30–40 minutes before the short ribs finish, place peeled and cubed russet potatoes in a pot and cover with cold salted water. Bring to a boil and cook until very tender, 15–20 minutes. Drain well and return to the pot.

In a small saucepan, warm 1 cup whole milk with 3 tbsp butter until butter melts; keep warm (do not boil). Mash potatoes using a potato ricer or masher until smooth. Stir in warm milk and butter mixture gradually until desired creamy consistency is reached. Mix in 1 tsp minced chipotle in adobo and 1 tsp adobo sauce, 1/2 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust chipotle/adobo for desired heat and smokiness. Keep warm until plating.

Rewarm the short ribs gently in the reduced sauce if needed (on stove over low heat or in a 300°F oven for 10 minutes). Place a generous scoop of chipotle mash on each plate. Top with a short rib (or a portion of meat shredded from the bone). Spoon reduced braising sauce over the meat and around the mash.

Arrange roasted baby potatoes, carrots and shallots beside the ribs. Finish with a small spoonful of butter melted over the ribs for gloss, sprinkle with chopped parsley and microgreens or baby arugula if using. Serve immediately.