Wagyu short ribs braised in Guinness
I found some wonderful-looking wagyu short ribs at my local butcher this week and decided to use them in a recipe that I always enjoy. It is a slow braise that you can set in the oven and cook all afternoon resulting in a bolognese-like sauce that is wonderful over pasta or with a good rustic loaf of bread.
I decided to try cooking this in a cast iron dutch oven on my Kamado joe this time. I was very happy with the result and I will definitely be making it this way every time in the future. For those of you that do not have a kamado joe, it will be just as delicious in the oven.
the best part about this recipe is how simple it is. Very few ingredients but you get a massive payoff in flavor.
Set up your meez beforehand to make things easy
Season the short ribs generously with Maldon salt and pepper, the same way you would a steak. I like to do this a day ahead of time with some fresh herbs, cover, and put in the fridge. The meat really takes on all of the flavors this way
Since I was doing everything on the Kamado Joe I started off with direct heat, getting it up to 400 and then putting the dutch oven in the kamado with the lid on to keep any ash from getting in. If you are making this in the kitchen just heat your dutch oven over high heat to get it ready to sear.
Sear the short ribs on all sides
Until they look like this. Then remove them and set aside in a bowl.
Now add the shallot and carrots and cook for a few minutes.
Next add the tomatoes and thyme
Finally pour in the beef stock and Guinness
The short ribs should be almost fully submerged
I switched from direct to indirect heat and dropped the temperature to 300F. This is a lot easier in the kitchen because you can just throw it in the preheated oven. Cover and cook for 3 hours at 300F.
Remove the lid and cook for an additional 1-2 hours. Or until it reduces down to a nice sauce like this.
I served this over orecchiette. It is also amazing with fresh pasta or crusty bread.
Wagyu short ribs braised in Guinness
INGREDIENTS
Serves: about 6
4 pounds of wagyu short ribs
Maldon salt
Fresh ground black pepper
2 cups tomatoes peeled and chopped
2 cups chopped shallot
2 cups chopped carrot
1 tbsp fresh thyme chopped
A handful of thyme and rosemary sprigs
1 can of Guinness
2 cups beef bone broth or stock
METHOD
Season the short ribs generously with the Maldon salt and fresh ground black pepper
Place the short ribs in a large container and place the rosemary and thyme sprigs on top, cover and refrigerate for at least 24 hours.
Preheat a dutch oven to a medium-high heat
Sear the short ribs on all sides and remove them to a bowl
Add the shallot and carrots to the dutch oven and cook for a few minutes
Pour in the beef stock and Guinness and stir, making sure to get all the bits from the bottom of the dutch oven
Add the short ribs back to the dutch oven, cover, and cook at 300 F for 3 hours
Remove the lid and cook for another 1-2 hours until the liquid has reduced to a nice sauce.
Serve over pasta or just with a good crusty sourdough bread
