Kobe Beef America - Recipes

Braised Short Ribs of Beef

Ingredients 4 Each 16 oz. Short ribs of Wagyu Beef To Taste Salt To Taste Pepper 2 Tablespoons Olive Oil ½ Cup Onion (large dice) 2 Each Garlic Cloves ½ Cup Carrot (large dice) ½ Cup Turnip (large dice) 2 Tablespoons Thyme Leaves 2 Each Bay Leaves ¼ Cup Honey ½ Cup Spanish Sherry Vinegar 4 Cups Red Wine 4 Cups Beef or Chicken Stock 2 Tablespoons Butter Method Preheat oven to 300 degrees.     Heat a heavy Braising pan over high heat. Season ribs well with salt and pepper. Add olive oil to the Pan and get it smoking hot, sear the short ribs well on both sides. Once well browned, remove the meat then add the diced vegetables to the pan. Sauté until light golden brown. Add honey and caramelize the vegetables. Deglaze the pan with vinegar and reduce until almost dry. Return the meat to the pan and add the red wine, reduce to one-third. Add the beef stock and bring to a boil. Place the pan into the oven until meat is very tender, about 90 minutes (should pull off the bone easily). Strain the cooking liquid into a sauce pan and reduce until it is thick and coats the back of a spoon. Add butter to the sauce while stirring. When melted, pour over the cooked ribs. SUGGESTIONS: Serve with roasted vegetables and mashed potatoes with horseradish.