Grilled Wagyu Short Ribs with Korean BBQ Sauce

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The Fullblood Wagyu short ribs are cooked over medium heat for several hours, giving the beef a tender, melt-in-your-mouth finish. Coat the beef with a homemade Korean barbeque sauce for a flavorful taste that is sure to please your palate.

5 lbs. Bone-In Fullblood Wagyu Beef Short Ribs ( cut crosswise into 2-inch pieces )
Kosher Salt
Freshly Ground Black Pepper
3 tbsp. Vegetable Oil
2 Medium Onions ( chopped )
2 Medium Carrots ( peeled and chopped )
1/2 Celery Stalk ( chopped )
1 cup All-Purpose Flour
1/2 cup Hoisin Sauce
1/2 750-Milliliter Bottle Dry Red Wine ( preferably Cabernet Sauvignon )
1/4 Bunch Flat-Leaf Parsley
8 Sprigs Thyme
4 Fresh (or 2 Dried) Bay Leaves
12 Garlic Cloves
4 cups Low-Salt Beef Stock
Korean BBQ Sauce:
2 tbsp. Soy Sauce
2 tbsp. Water
6 tbsp. White Wine
2 tbsp. Rice Vinegar
4 Scallions
2 tsp. Garlic ( minced )
2 tsp. White Sesame Seeds
1 cup Hoisin Sauce
1 tsp. Sambal

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...


See the full directions on my site
Nutritions

Calories
5311

Sodium
9996mg
416% DV

Fat
160g
246% DV

Protein
201g
403% DV

Carbs
740g
252% DV

Fiber
70g
281% DV

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