Red Cooked Wagyu Short Ribs

Drogo

Servings

2 - 3

Prep Time

10 minutes

These red cooked Wagyu short ribs combine luxurious, richly marbled beef with the deep aromatic flavours of traditional Chinese red cooking. The short ribs are first seared until beautifully browned, then slow-braised with light and dark soy sauce, Shaoxing wine, ginger, garlic, star anise, sugar and chilli until exceptionally tender.

The long, gentle braise allows the Wagyu to absorb the savoury, aromatic flavours of the cooking liquor, while reducing the sauce at the end creates a glossy, sticky coating with a wonderful balance of sweet, salty and spicy notes. The result is an indulgent Chinese-inspired beef dish with meltingly tender meat and a deeply flavoured sauce.

Serve these Chinese red cooked short ribs with plenty of steamed white rice and finely sliced calcot onions to soak up every drop of the rich sauce. Ideal for a special dinner, sharing meal or impressive weekend supper, this Wagyu short ribs recipe brings restaurant-style depth and luxury to the home kitchen.

Chinese red cooked Wagyu beef short ribs with star anise

Ingredients

    Red Cooked Wagyu Short Ribs

    • 2 Wagyu short ribs
    • 100ml light soy sauce
    • 1 tablespoon dark soy sauce
    • 100ml Shaoxing wine
    • 60ml rock sugar or light brown sugar
    • 1 thumb ginger, cut into thick slices
    • 6 cloves garlic, peeled
    • 5 star anise
    • 1 bunch calcot onions, white parts cut into short lengths, green parts reserved
    • 1 tablespoon chilli flakes
    • Oil for frying

    Directions

      Method

      1. Step 1, Preheat the oven to 180C.
      2. Step 2, Pat the beef ribs dry, then heat a splash of oil in a large lidded pan. Sear the ribs until browned all over. Remove and set aside.
      3. Step 3, Add all the other ingredients with 1 litre water (or enough to just cover the ribs), bring to a boil then put the lid on and cook in the oven for 3 hours, turning the ribs halfway through.
      4. Step 4, Remove from the oven and set the ribs aside. Place the sauce on the hob and reduce until glossy and sticky, around 20 minutes. Place the ribs back in the sauce briefly, to reheat through.
      5. Step 5, Finely chop the green parts of the calcot onions. Serve the ribs with a drizzle of the sauce, plenty of white rice, and the onions scattered over.