AMERICAN WAGYU SHORT RIBS
$77.81
Sale price
$77.81
Regular price
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AMERICAN WAGYU SHORT RIBS
$77.81
Sale price
$77.81
Regular price
Unit price
$31.00/lb
FOXGLOVE SHORT RIBS
"If you think you’ve had rich short ribs before, you haven't experienced Foxglove Wagyu. Short ribs are naturally a deeply flavorful cut, but when you infuse them with our signature Wagyu intramuscular marbling, they transform into something legendary. As these ribs slow-cook, the intense lattice of Wagyu fat slowly renders down, braising the meat from the inside out and creating an ultra-rich, velvety sauce. The meat doesn’t just fall off the bone—it dissolves like butter on your tongue. It is the ultimate cold-weather comfort food, elevated to a five-star dining experience right in your own kitchen."
"If you think you’ve had rich short ribs before, you haven't experienced Foxglove Wagyu. Short ribs are naturally a deeply flavorful cut, but when you infuse them with our signature Wagyu intramuscular marbling, they transform into something legendary. As these ribs slow-cook, the intense lattice of Wagyu fat slowly renders down, braising the meat from the inside out and creating an ultra-rich, velvety sauce. The meat doesn’t just fall off the bone—it dissolves like butter on your tongue. It is the ultimate cold-weather comfort food, elevated to a five-star dining experience right in your own kitchen."
A FOXGLOVE FAVORITE Braised Dutch Oven Cast Iron Wagyu Short Ribs
This slow-cooking method utilizes an enameled cast iron Dutch oven (or a deep cast iron skillet with a tight lid) to trap moisture, gently rendering the Wagyu fat into a rich, savory glaze.
Cook Time & Yield
- Prep time: 20 minutes
- Cook time: 3 hours 30 minutes
- Yield: 3–4 servings
Ingredients
- 4 Foxglove Wagyu Bone-In Short Ribs (thick cut)
- 2 tbsp Coarse kosher salt
- 1 tbsp Cracked black pepper
- 1 Large yellow onion (diced)
- 2 Large carrots (chopped)
- 2 Stalks celery (chopped)
- 4 Cloves garlic (smashed)
- 2 tbsp Tomato paste
- 2 cups Dry red wine (like Cabernet or Pinot Noir)
- 2 cups Beef bone broth
- 3 Sprigs fresh rosemary & thyme
Cooking Instructions
- Preheat the oven: Set your oven to 325°F (163°C).
- Season the ribs: Pat the short ribs completely dry. Season aggressively with salt and pepper on all sides.
- Hard sear: Heat your cast iron Dutch oven over medium-high heat. Sear the ribs for 2 to 3 minutes per side until a deep, dark crust forms. Remove the ribs and set them aside.
- Sauté vegetables: Pour out all but 2 tablespoons of the rendered Wagyu fat. Drop in the onion, carrots, and celery. Cook for 5 minutes until soft. Add the garlic and tomato paste, stirring for 2 minutes.
- Deglaze the pan: Pour in the red wine, using a wooden spoon to scrape up all the delicious browned bits from the bottom of the iron. Simmer until the liquid reduces by half.
- Return the ribs: Place the ribs back into the pot, bone-side down. Pour in the beef broth until the ribs are 2/3 of the way submerged. Nestlè the herbs into the liquid.
- The Slow Braise: Cover tightly with the lid and place into the oven. Bake for 3 to 3.5 hours, until the meat is completely tender and yielding.
- Defat and serve: Remove the ribs carefully. Strain the remaining liquid and skim the excess Wagyu fat from the top to create a glossy, rich pouring sauce.
fOXGLOVE WAGYU COOKING TIPS
- Save the liquid gold: Don't throw away the excess Wagyu fat you skim off at the end. Chill it in a jar to use later for frying eggs or roasting potatoes.
- Let it sit: Like most braises, these short ribs taste even better the next day after the flavors have fully married in the refrigerator.