Tart Cherry Braised Wagyu Beef Short Ribs

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This Tart Cherry Braised Wagyu Beef Short Ribs recipe is a must-try! The Fullblood Wagyu beef short ribs are slow-cooked in a tart cherry marinade. Serve with a roasted garlic cauliflower mash and roasted carrots. For a flavorful, tart dish, we highly recommend this recipe!

4
2 PACKAGE Double 8 Cattle Company Fullblood Wagyu Bone-In Short Ribs ( cut between the bones into 2-3 inch pieces )
1 Sweet Onion ( large diced )
3 Large Carrots ( large diced )
5 Garlic Cloves
4 cups Tart Cherry Juice ( 100% juice with no sugar added )
2 cups Beef Stock
2 SPRIG Fresh Rosemary
5 SPRIG Fresh Oregano
2 SPRIG Fresh Thyme
1/4 cup Balsamic Vinegar
to taste Kosher Salt
to taste Freshly Ground Black Pepper
Avocado Oil ( to coat )
Roasted Garlic Mashed Potatoes :
1 Large HEAD of Garlic ( cut top off horizontally, exposing the cloves )
1 Large HEAD of Cauliflower ( cut into bite-size pieces, a little stem is fine )
to taste Kosher Salt
to taste Freshly Ground Black Pepper
Avocado Oil ( to coat )
Roasted Carrots :
2 lbs. Tri-Colored Carrots ( peeled and cut into 1/4 inch x 4 inch strips )
4 Garlic Cloves ( peeled and left whole )
1/4 cup Water
to taste Kosher Salt
to taste Freshly Ground Black Pepper
Avocado Oil ( to coat )

PREPARING THE INGREDIENTS FOR THE CROCK POT

Remove the Fullblood Wagyu beef short ribs from the freezer two days before cooking them, and put them in the refrigerator to...
See the full directions on my site

Nutritions

Calories
2172

Sodium
607mg
25% DV

Fat
183g
282% DV

Protein
9g
19% DV

Carbs
41g
14% DV

Fiber
11g
45% DV