Step-by-Step Guide to Make Eric Ripert Grilled Wagyu Short Ribs with Korean BBQ Sauce

Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, grilled wagyu short ribs with korean bbq sauce. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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

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

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

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