Easiest Way to Make Super Quick Homemade Grilled Wagyu Short Ribs with Korean BBQ Sauce

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Easiest Way to Make Homemade Grilled Wagyu Short Ribs with Korean BBQ Sauce. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Grilled Wagyu Short Ribs with Korean BBQ Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Wagyu Short Ribs with Korean BBQ Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Grilled Wagyu Short Ribs with Korean BBQ Sauce using 24 ingredients and 4 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Grilled Wagyu Short Ribs with Korean BBQ Sauce:

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

Instructions 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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