Wagyu Short Ribs

Wagyu Short Ribs are a decadent, richly marbled cut that become melt-in-your-mouth tender when braised with red wine, tomato paste, prime cut beef stock, and mirepoix. This combination infuses the meat with deep, savory flavors.

To prepare, season the Wagyu short ribs generously with salt and pepper. In a large, heavy pot or Dutch oven, heat a drizzle of oil over medium-high heat and sear the ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside. In the same pot, add a finely chopped mirepoix (onions, carrots, and celery) and sauté until softened, about 5-7 minutes. Stir in 2 tablespoons of tomato paste and cook for another minute. Deglaze the pot with a cup of red wine, scraping up the browned bits, then add 2 cups of PRIME CUT beef stock. Return the short ribs to the pot, ensuring they’re mostly submerged. Bring to a simmer, cover, and cook on low heat or in a 325°F oven for 2.5-3 hours, until the meat is fork-tender. 

.4lb per piece