Braised Wagyu Short Ribs

This is slow cooking at its best — rich, tender short ribs that fall off the bone and melt into a deep, savoury sauce. It’s the kind of dish you put on in the afternoon and let the aroma fill the whole house. Serve it with rice, mashed potatoes, or even kimchi on the side for a little Korean kick.

Ingredients (Serves 4)

• 1.2–1.5kg Wagyu short ribs (bone-in, cut into large chunks)

• 2 tbsp neutral oil (like canola)

• 1 onion (roughly chopped)

• 2 carrots (chopped)

• 2 cloves garlic (smashed)

• 1 thumb-size piece of ginger (sliced)

• 3 tbsp soy sauce

• 2 tbsp mirin

• 1 tbsp sugar (or honey)

• 250ml beef stock (or water)

• 1 cup red wine (optional, for extra depth)

• 2 spring onions (sliced, for garnish)

• Sesame seeds (to finish)

Method

1. Brown the ribs. Heat oil in a heavy pot. Sear the short ribs on all sides until golden brown. Remove and set aside.

2. Build the base. In the same pot, sauté onion, carrot, garlic, and ginger until fragrant.

3. Deglaze. Add soy sauce, mirin, sugar, and wine (if using). Scrape the pot bottom to lift all the flavour.

4. Simmer. Return ribs to the pot, add beef stock, cover, and reduce heat to low. Let it simmer gently for 2.5–3 hours, turning occasionally, until the meat is fork-tender.

5. Finish. Skim excess fat, taste and adjust seasoning. Serve the ribs over rice or mash, spooning the sauce on top. Garnish with spring onions and sesame seeds.

Tips

• For a Korean twist, add a spoonful of gochujang (Korean chili paste) to the braising liquid.

• These taste even better the next day — the flavours deepen overnight.

• Serve with kimchi, pickles, or fresh herbs to cut through the richness.