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Grilled Wagyu Short Ribs with Korean BBQ Sauce
Grilled Wagyu Short Ribs with Korean BBQ Sauce

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We hope you got benefit from reading it, now let’s go back to grilled wagyu short ribs with korean bbq sauce recipe. To make grilled wagyu short ribs with korean bbq sauce you only need 24 ingredients and 4 steps. Here is how you achieve that.

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