Wagyu Short Rib Recipe: Tender, Flavorful, and Easy

Wagyu short ribs are the epitome of indulgence, combining the rich marbling of premium Wagyu beef with the deep, savory flavors that come from slow braising. If you’ve ever wondered how to transform this luxurious cut into a melt-in-your-mouth masterpiece, this Wagyu short rib recipe is for you.

Perfect for special occasions or when you simply want to treat yourself, this recipe unlocks the full potential of Wagyu beef’s buttery texture and robust flavor.

By braising the short ribs low and slow, the collagen breaks down beautifully, resulting in tender meat that falls off the bone effortlessly. Paired with a luscious, aromatic sauce made from red wine, garlic, and herbs, these ribs will captivate your taste buds and impress any dinner guest.

Whether you’re a seasoned home cook or a passionate foodie, this recipe will elevate your culinary repertoire.

Why You’ll Love This Recipe

This Wagyu short rib recipe is a celebration of flavor and technique. The slow braise ensures the meat becomes exceptionally tender and juicy, while the rich sauce enhances the natural umami of the Wagyu.

It’s an elegant dish that feels luxurious yet is surprisingly straightforward to prepare.

Additionally, the recipe is versatile enough to pair with a variety of sides, from creamy mashed potatoes to roasted vegetables, making it perfect for any season. Plus, the leftovers (if you have any!) taste even better the next day, making it ideal for meal prepping or entertaining.

Ingredients

• 3 lbs Wagyu beef short ribs, bone-in
• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cups red wine (dry, such as Cabernet Sauvignon)
• 3 cups beef broth
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• Fresh parsley, for garnish

Equipment

• Heavy-bottomed Dutch oven or large oven-safe pot
• Sharp chef’s knife
• Cutting board
• Wooden spoon or spatula
• Tongs
• Measuring cups and spoons
• Oven mitts
• Fine mesh strainer (optional, for sauce)

Instructions

1. Preheat your oven to 325°F (163°C).
2. Season the Wagyu short ribs generously with salt and freshly ground black pepper on all sides.
3. Heat olive oil in your Dutch oven over medium-high heat until shimmering.
4. Sear the short ribs in batches, browning each side for about 3-4 minutes until a deep golden crust forms. Remove ribs and set aside.
5. Add diced onions, carrots, and celery to the pot. Sauté until softened, about 5 minutes.
6. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.
7. Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Allow the wine to reduce by half, about 8-10 minutes.
8. Add beef broth, rosemary, thyme, and bay leaves to the pot. Return the short ribs to the pot, ensuring they are submerged in liquid.
9. Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven.
10. Braise for 3 to 3.5 hours, or until the meat is fork-tender and practically falling off the bone.
11. Remove the ribs from the pot and set aside, covered loosely with foil to keep warm.
12. Strain the cooking liquid through a fine mesh strainer into a saucepan (optional for a smoother sauce).
13. Simmer the sauce over medium heat until it thickens to a rich consistency, about 10-15 minutes. Adjust seasoning with salt and pepper.
14. Serve the Wagyu short ribs drizzled with the sauce and garnished with fresh parsley.

Tips & Variations

For the best flavor, use a full-bodied red wine you enjoy drinking. Avoid cooking wines with added salt or preservatives.

• To add extra depth, consider adding a splash of soy sauce or Worcestershire sauce to the braising liquid.
• For a smoky twist, sprinkle a bit of smoked paprika into the vegetable sauté step.
• If you prefer a slow cooker method, sear the ribs on the stovetop, then transfer all ingredients to a slow cooker and cook on low for 6-8 hours.
• Serve over creamy polenta or garlic mashed potatoes for a comforting meal.
• Make sure not to skip the searing step; it locks in flavor and creates a beautiful crust.

Nutrition Facts

Serving Suggestions

This sumptuous Wagyu short rib dish pairs beautifully with sides that can soak up the rich sauce. Consider creamy mashed potatoes, roasted root vegetables, or a simple buttered egg noodles for a hearty meal.

For a lighter option, serve with sautéed greens such as kale or Swiss chard, which add a fresh contrast. A crisp, refreshing salad like our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas can also provide a wonderful balance.

To keep the meal well-rounded, include some crusty bread to mop up every last bit of sauce. For inspiration on vegetarian sides or other meal ideas, check out our Afghan Vegetarian Pulao Recipe Easy and Delicious Guide or Vegan Recipes No Tofu: Delicious Plant-Based Meals.

Conclusion

Preparing Wagyu short ribs at home might seem intimidating, but this recipe breaks it down into manageable steps that bring extraordinary flavors to your table. The combination of tender, luxurious beef with a deeply savory braising liquid makes for an unforgettable dish that’s worth every minute of cooking time.

Whether you’re cooking for a special occasion or simply elevating your weeknight dinner, these Wagyu short ribs are sure to impress. Experiment with different sides and variations to tailor the dish to your taste, and don’t forget to enjoy the process as much as the final result.

For more comforting and delicious recipes, explore our collection of plant-based sides and hearty meals to complement your culinary adventures.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Wagyu Short Rib Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Tender and flavorful wagyu short ribs slow-cooked to perfection with aromatic herbs and red wine. Perfect for a rich, melt-in-your-mouth dining experience.”, “prepTime”: “PT20M”, “cookTime”: “PT3H30M”, “totalTime”: “PT3H50M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“3 lbs wagyu short ribs”, “2 tbsp olive oil”, “1 large onion, chopped”, “3 cloves garlic, minced”, “1 cup red wine”, “2 cups beef broth”, “2 sprigs fresh rosemary”, “2 sprigs fresh thyme”, “1 bay leaf”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 325\u00b0F (160\u00b0C).”}, {“@type”: “HowToStep”, “text”: “Season the short ribs with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a large ovenproof pot over medium-high heat.”}, {“@type”: “HowToStep”, “text”: “Brown the short ribs on all sides, then remove and set aside.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic to the pot and saut\u00e9 until softened.”}, {“@type”: “HowToStep”, “text”: “Pour in red wine to deglaze the pot, scraping up browned bits.”}, {“@type”: “HowToStep”, “text”: “Add beef broth, rosemary, thyme, and bay leaf.”}, {“@type”: “HowToStep”, “text”: “Return short ribs to the pot, cover, and transfer to oven.”}, {“@type”: “HowToStep”, “text”: “Cook for 3 hours or until ribs are tender.”}, {“@type”: “HowToStep”, “text”: “Remove ribs and herbs, then reduce sauce on stovetop if needed.”}, {“@type”: “HowToStep”, “text”: “Serve ribs with sauce spooned over the top.”}], “nutrition”: {“calories”: “700 kcal”, “proteinContent”: “55 g”, “fatContent”: “48 g”, “carbohydrateContent”: “6 g”}}