Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, grilled wagyu short ribs with korean bbq sauce. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Grilled Wagyu Short Ribs with Korean BBQ Sauce is one of the most well liked of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Grilled Wagyu Short Ribs with Korean BBQ Sauce is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook grilled wagyu short ribs with korean bbq sauce using 24 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Grilled Wagyu Short Ribs with Korean BBQ Sauce:

1. Make ready Bone-In Fullblood Wagyu Beef Short Ribs (cut crosswise into 2” pieces)
2. Make ready Kosher Salt and Fresh Ground Black Pepper
3. Get Vegetable Oil
4. Get Medium Onions (chopped)
5. Take Medium Carrots (peeled and chopped)
6. Get Celery Stalk (chopped)
7. Prepare All-Purpose Flour
8. Get Hoisin Sauce
9. Make ready Bottle Dry Red Wine (preferably Cabernet Sauvignon)
10. Make ready Flat-Leaf Parsley
11. Get Thyme
12. Get Fresh (or 2 Dried) Bay Leaves
13. Take Garlic
14. Take Low-Salt Beef Stock
15. Take Korean BBQ Sauce
16. Get Soy sauce
17. Take Water
18. Get White Wine
19. Take Rice Vinegar
20. Make ready Scallions
21. Prepare Garlic (minced)
22. Make ready White Sesame Seeds
23. Prepare Hoisin Sauce
24. Take 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.
5. Ready to serve and ENJOY!

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