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3 Lbs of Boneless Short Ribs Heaven

$120.00 $68.00

Full of rich marbling and flavor, these ribs are simply amazing.  Some of the best chefs in the world love to braise these short ribs in a Dutch oven or a large casserole dish. 

2-3 Cuts totaling  48 Oz

Retail Value: $120.00

Kobe Club Price:  $68

In stock (can be backordered)

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Description

Full of rich marbling and flavor, these ribs are simply amazing.  Some of the best chefs in the world love to braise these short ribs in a Dutch oven or a large casserole dish.  Here is one of our favorite recipes:

Ingredients:

 1/2 bottle of Cabernet Sauvignon

 2 tablespoons vegetable oil

 3 Wagyu short ribs, trimmed (regular beef short ribs can be used) 

 Salt

 1/2 teaspoon black peppercorns, crushed

 Flour for dredging

 5 cloves garlic, peeled 

 4 large shallots, peeled, trimmed, rinsed, split and dried

 2 medium organic carrots, peeled, trimmed and cut into 1-inch lengths 

 2 stalks organic celery, peeled, trimmed and cut into 1-inch lengths

 1 medium leek, white and light green parts only, coarsely chopped 

 6 sprigs Italian parsley

 2 sprigs thyme 

 2 bay leaves 

 2 tablespoons tomato paste

 2 quarts unsalted organic beef stock or chicken stock 

 Freshly ground white pepper

Directions:

Put the wine in a large saucepan and bring to a boil over high heat. Continue boiling until the liquid reduces to half its original volume, 20 to 30 minutes. Remove from the heat and set aside.

Center a rack in the oven and preheat the oven to 350 degrees F.

Heat the oil in a Dutch oven or large casserole, large enough to hold 3 ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with about 1/2 tablespoons of flour and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned.

Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly, 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.

Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2 ½ hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.

Presentation:

Using 3 heated serving plates, place one rib in the center of each plate. Serve with Spring Vegetable Risotto.

Additional information

Weight 3 lbs
Dimensions 4 x 9 x 3 in

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