Grilled Fullblood Wagyu Short Ribs with Korean BBQ Sauce

Grilled Fullblood Wagyu Short Ribs with Korean BBQ Sauce

Recipe provided by Chef Brian Lieske, Double 8 Cattle Company Contributor


  • 5 LBS Bone-In Fullblood Wagyu Beef Short Ribs (cut crosswise into 2” pieces)
  • Kosher Salt and Fresh Ground Black Pepper
  • 3 TBSP Vegetable Oil
  • 2 Medium Onions (chopped)
  • 2 Medium Carrots (peeled and chopped)
  • 1/2 Celery Stalk (chopped)
  • 1 CUP All-Purpose Flour
  • 1/2 CUP Hoisin Sauce
  • 1/2 750-Milliliter Bottle Dry Red Wine (preferably Cabernet Sauvignon)
  • 1/4 Bunch Flat-Leaf Parsley
  • 8 Sprigs Thyme
  • 4 Fresh (or 2 Dried) Bay Leaves
  • 12 Cloves Garlic
  • 4 CUPS Low-Salt Beef Stock
Korean BBQ Sauce
  • 2 TBSP Soy sauce
  • 2 TBSP Water
  • 6 TBSP White Wine
  • 2 TBSP Rice Vinegar
  • 4 Scallions
  • 2 TSP Garlic (minced)
  • 2 TSP White Sesame Seeds
  • 1 CUP Hoisin Sauce
  • 1 TSP Sambal



Preheat oven to 325°F. Season short ribs with kosher salt and fresh ground pepper.

Use the all-purpose flour to dust each short rib. Shake off any excess flour.

Heat vegetable oil in a large Dutch oven (large pot) over medium-high heat. Working in two batches, brown short ribs on all sides.

Transfer short ribs to a plate.

Pour off all but 3 tablespoons drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat. Stir often until onions are softened, about 10 minutes.

Add Hoisin sauce. Cook while stirring constantly until well combined, reduced, and a deep brown color (should take about 5-6 minutes).

Stir in red wine. Reduce the wine by half.

Add short ribs along with the beef stock. Bring to a boil and lower the heat to medium. Add all herbs (parsley, thyme, and bay leaves) to the pot, along with garlic cloves. Cover, and transfer to the oven.

Cook until short ribs are tender, around 3 to 3 1/2 hours.

Transfer short ribs to a platter and skim off any fat. Remove most of the juices, leaving about 2 cups.

Spoon the Hoisin Korean BBQ sauce over each short rib (see instructions for preparing the BBQ sauce below).

Place back in the oven for 10 minutes or until the Korean BBQ sauce is concentrated and “sticky” to the short ribs.



Whisk together all ingredients (soy sauce, water, white wine, rice vinegar, scallions, garlic, white sesame seeds, Hoisin sauce, Sambal) in a mixing bowl.