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Wagyu Short Ribs

07 Hrs
Wagyu Short Ribs
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  • Intensely marbled, juicy and delicious, the short rib is a doing muscle that loves long, slow cooking. This recipe produces a rich and decadent, melt-in-your-mouth South-East Asian style rib, which can feed a tribe. If you want to fire it up, simply add more chili.

Ingredients

  • 3kg First Light Grass-fed Wagyu short rib

  • 4 Tbsp sweet chili sauce
  • 4 Tbsp honey
  • 4 Tbsp cider vinegar
  • 4 Tbsp soy sauce
  • 4 Tbsp bbq sauce
  • 4 Tbsp tomato ketchup
  • 1 Tbsp mustard
  • 2 tsp finely grated garlic
  • 2 tsp grated ginger
  • ½ cup water
  • 1 tsp chili powder (optional)

Cooking method

  1. Place all items except ribs into a saucepan and bring to the boil. Simmer for 10 minutes, set aside and allow to cool.
  2. Brush generously over ribs and allow to marinate for at least 2 hours, or overnight for best results.
  3. Place ribs in a roasting tray and cover tightly with aluminium foil. Cook at 120°C for 6-7 hours until ribs are tender.
  4. Remove foil and turn oven up to 200°C. Baste the ribs with the marinade sauce every 5 minutes. Roast for a further 30 minutes or until tender and sticky.