These Umami Wagyu Short Ribs are rich, tender, and packed with deep savory flavors. Perfect for grilling, roasting, or slow cooking!
Ingredients:
For the Marinade:
- 2 lbs Wagyu short ribs (flanken or English cut)
- ¼ cup soy sauce (preferably low sodium)
- 2 tbsp mirin (Japanese sweet rice wine)
- 2 tbsp sake (or substitute with rice vinegar)
- 2 tbsp sesame oil
- 1 tbsp miso paste (white or red)
- 1 tbsp honey (or brown sugar)
- 1 tbsp oyster sauce
- 1 tsp fish sauce (optional but adds depth)
- 3 cloves garlic (minced)
- 1-inch ginger (grated)
- 1 tsp gochujang (Korean chili paste, optional for a spicy kick)
- ½ tsp black pepper
For Garnish:
- 2 tbsp toasted sesame seeds
- 2 green onions (chopped)
- Extra drizzle of sesame oil
Instructions:
1. Prepare the Marinade:
- In a bowl, whisk together soy sauce, mirin, sake, sesame oil, miso paste, honey, oyster sauce, fish sauce, garlic, ginger, gochujang, and black pepper.
2. Marinate the Ribs:
- Place the Wagyu short ribs in a resealable bag or a shallow dish.
- Pour the marinade over the ribs, ensuring they’re fully coated.
- Cover and refrigerate for at least 4 hours (overnight is best for maximum flavor).
3. Cook the Ribs:
Grill Method:
- Preheat the grill to medium-high heat (about 400°F/200°C).
- Remove ribs from marinade and let excess drip off.
- Grill for 3-5 minutes per side until caramelized and slightly charred.
Oven Method:
- Preheat oven to 325°F (160°C).
- Place ribs in a baking dish, cover with foil, and bake for 2-2.5 hours until fork-tender. Remove foil in the last 15 minutes for caramelization.
Stovetop Method:
- Heat a heavy pan or cast iron skillet over medium-high heat.
- Sear ribs for 3-4 minutes per side until browned and cooked through.
4. Garnish & Serve:
- Sprinkle with toasted sesame seeds and chopped green onions.
- Drizzle a bit of extra sesame oil for enhanced umami flavor.
- Serve with steamed rice, kimchi, or a side of pickled vegetables.
