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Grilled Miyazakigyu Wagyu Boneless Short Ribs with Yakiniku Sauce
Prep Time: 30 Minutes
Cook Time: 2 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Miyazakigyu Wagyu boneless short ribs out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
PREPARING THE MIYAZAKIGYU WAGYU BONELESS SHORT RIBS
Pull the short ribs from the refrigerator. Remove them from the packaging, and cut each flanken piece in half (widthwise).
Place the short ribs on a plate. Leave them sitting at room temperature for 1 hour before starting your grill.
PREPARING THE YAKINIKU SAUCE
Using a blender, mix all ingredients (sake, mirin, sugar, rice vinegar, miso paste, apple juice, toasted sesame oil, toasted sesame seeds, soy sauce, minced garlic, and grated ginger) together until just blended.
Note: The Yakiniku sauce can be made up to 3 days in advance and stored in the refrigerator.
GRILLING THE MIYAZAKIGYU WAGYU BONELESS SHORT RIBS
Start your BBQ or gas grill, and allow it to get very hot. For a gas grill, set it to medium-high heat, and let it run for 10 minutes with the lid down before grilling.
Note: Traditionally, these short ribs are cooked over an open flame on a small charcoal grill. So, 400°F is a good temperature reference.
Lightly season the Miyazakigyu Wagyu short ribs with kosher salt.
Place the short ribs on the hot grill, and grill for 30-60 seconds per side. You want to get a grill mark on your meat, but you don’t want to burn it.
Plate the grilled Miyazakigyu Wagyu short ribs.
Serve the short ribs warm with the Yakiniku sauce on the side.
Using chop sticks to grab the beef, generously dip the grilled short ribs in the delicious sauce.
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