There is something truly magical about the marriage of traditional Japanese flavors and the art of slow cooking, and nowhere is this more evident than in this recipe for Japanese-Style Wagyu Short Ribs. Utilizing grass-fed Wagyu short ribs elevates this dish even further, as their pristine, clean intramuscular fat melts into the master stock, infusing the rich collagen with a distinct, deeply savory umami that grain-fed beef simply cannot match.
Braised Japanese Short Rib
Serves 3-5
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Ingredients
- Wagyu short ribs 3 pcs
- Sea salt and cracked pepper
Mirepoix
- 120g onion, diced
- 100g carrot, diced
- 100g celery, diced
Japanese Master stock
- 30g ginger, sliced
- 20g garlic, crushed
- 2 cinnamon sticks
- 8 star-anise
- 30ml sushi vinegar
- 30ml hoisin sauce (or white miso paste)
- 200g brown sugar
- 300ml soy sauce
- 400ml dashi stock (or wagyu bone broth)
- 1.5lt water
Serving Suggestions
- Pickled vegetables
- Lime mayonnaise
- Steamed rice
Method
- Master stock: Place ginger, garlic, cinnamon, star anise, sushi vinegar, hoisin sauce (or miso paste), half the brown sugar, half the soy sauce, dashi stock and water in a large stock pot and bring to the boil, stirring to dissolve sugar. Reduce heat to a gently simmer and cook for 20 minutes to allow the flavours to infuse.
- Heat a frying pan over medium-high heat. Season short ribs on all over with salt and pepper. Sear short ribs on all sides until deeply and evenly browned. Set aside. Add mirepoix to frying pan and cook for 5 minutes or until softened and lightly coloured. Place mirepoix in a shallow pan. Place beef ribs bone side up on mirepoix. Add master stock, 2/3 full.
- Cover with baking paper and foil and cook for 3-4 hours at 160°C static .
- Once cooked, remove ribs to rest. Strain the cooking liquid and reserve.
- Place reserved stock in a saucepan over high heat. Add remaining brown sugar and soy sauce, bring to a rapid boil. Reduce until liquid coats the back of a spoon.
To serve: Portion cut beef ribs, brush with reduced master stock. Serve with pickled vegetables, miso mayonnaise and steamed rice.
Tips
The key to success is a very low, gentle simmer. The liquid should barely bubble, never boil hard. A temperature that is too high will toughen the meat fibres, while a low, steady heat allows the collagen and marbling to dissolve perfectly.
Braised Japanese Short Rib
Serves 3-5
There is something truly magical about the marriage of traditional Japanese flavors and the art of slow cooking, and nowhere is this more evident than in this recipe for Japanese-Style Wagyu Short Ribs. Utilizing grass-fed Wagyu short ribs elevates this dish even further, as their pristine, clean intramuscular fat melts into the master stock, infusing the rich collagen with a distinct, deeply savory umami that grain-fed beef simply cannot match.
Ingredients
- Wagyu short ribs 3 pcs
- Sea salt and cracked pepper
Mirepoix
- 120g onion, diced
- 100g carrot, diced
- 100g celery, diced
Japanese Master stock
- 30g ginger, sliced
- 20g garlic, crushed
- 2 cinnamon sticks
- 8 star-anise
- 30ml sushi vinegar
- 30ml hoisin sauce (or white miso paste)
- 200g brown sugar
- 300ml soy sauce
- 400ml dashi stock (or wagyu bone broth)
- 1.5lt water
Serving Suggestions
- Pickled vegetables
- Lime mayonnaise
- Steamed rice
Method
- Master stock: Place ginger, garlic, cinnamon, star anise, sushi vinegar, hoisin sauce (or miso paste), half the brown sugar, half the soy sauce, dashi stock and water in a large stock pot and bring to the boil, stirring to dissolve sugar. Reduce heat to a gently simmer and cook for 20 minutes to allow the flavours to infuse.
- Heat a frying pan over medium-high heat. Season short ribs on all over with salt and pepper. Sear short ribs on all sides until deeply and evenly browned. Set aside. Add mirepoix to frying pan and cook for 5 minutes or until softened and lightly coloured. Place mirepoix in a shallow pan. Place beef ribs bone side up on mirepoix. Add master stock, 2/3 full.
- Cover with baking paper and foil and cook for 3-4 hours at 160°C static .
- Once cooked, remove ribs to rest. Strain the cooking liquid and reserve.
- Place reserved stock in a saucepan over high heat. Add remaining brown sugar and soy sauce, bring to a rapid boil. Reduce until liquid coats the back of a spoon.
To serve: Portion cut beef ribs, brush with reduced master stock. Serve with pickled vegetables, miso mayonnaise and steamed rice.
Tips
The key to success is a very low, gentle simmer. The liquid should barely bubble, never boil hard. A temperature that is too high will toughen the meat fibres, while a low, steady heat allows the collagen and marbling to dissolve perfectly.