Wagyu Chuck Short Ribs

Course: Entree

Cuisine: American

Prep Time: 5

Cook Time: 12

Au jus cooking: 10

Total Time: 12 15

Servings:

Calories: 805kcal

Author: Kris Longwell

These ribs are nothing short of incredible. Be sure to plan ahead as they need about 12 hours for low-and-slow cooking. Save the juices to make the au jus!

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Equipment

Low-temp oven (165 - 170°F) and a baking sheet

Ingredients

4 lbs boneless short ribs boneless

For the Au Jus

Juice from the cooked short ribs
¼ cup red wine
1 tablespoon Worcestershire sauce
½ cup beef stock

Instructions

Slow-Cook the Boneless Short Ribs

Preheat oven to 165°F or 170°F (some ovens can't hold heat below 170°F).
Place short ribs, still in the package, on a baking sheet. Bake, uninterrupted, for 12 hours.
Remove from oven. Hold the ribs over a medium-sized bowl and puncture the bag in order to allow the juices to flow into the bowl. Set aside.

Make the Au Jus

Take the short ribs from the package and loosely cover with foil while you quickly prepare the au jus.
In a large saucepan, heat the wine and Worcestershire over medium heat and bring to a simmer. Add the reserved short ribs juice and the beef stock. Simmer on medium-high until reduced by nearly in half, about 10 minutes.
Slice the short ribs into 1-inch strips and serve with au jus on the side.

Video

Notes

The ribs need a minimum of 12 hours in the low-temperature oven. However, they can be kept in the low-temp oven for up to 15 hours.

The ribs can be reheated in a 350°F oven for 15 to 20 minutes.

We recommend cutting the cut of meat into 1 to 2-inch slices. We love serving them atop our mashed cauliflower with roasted garlic with the au just sauce drizzled over the top.

See Blog Post for storing the short ribs once delivered.

Nutrition

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