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Chef Jonathan Pepera, Double 8 Cattle Company Contributor
**Please Note** This recipe is going to take 6 days. The final result is worth the wait!
PREPARING THE BRINE SOLUTION
The first step is to make the brine solution for the Fullblood Wagyu beef short ribs.
Combine 2 cups of brown sugar, 2 1/2 gallons of water, 1 cup kosher salt, 4 tablespoons of insta cure no. 1, 1 tablespoon of freshly ground black pepper, 4 bay leaves, 2 teaspoons of mustard seed, 1 tablespoon of coriander seed, 1 teaspoon of fennel seed, 1/2 teaspoon of clove, 1/2 teaspoon of cinnamon, and 2 teaspoons of chili flakes.
Take the short ribs, and trim the fat on top, leaving only a thin layer (an eighth of an inch). Remove any silver skin as well.
Flip the short ribs over, and slice along the bones. This will make removing the bones easier later on.
Submerge the short ribs in the brine solution, and place in the refrigerator. Let the short ribs sit in the solution (in the refrigerator) for 5 days.
On day six, remove your short ribs from the brine solution. Pat them dry.
Remove any spices that have stuck to the short ribs.
Whisk until sugar and salts have dissolved.
PREPARING THE RUB
Begin making the rub by grinding the remaining 3 tablespoons of coriander seed and juniper berries.
Combine with the remaining 1/2 cup of brown sugar, 1/4 cup of kosher salt, 3 tablespoons of freshly ground black pepper, and 2 teaspoons of garlic powder.
Coat the entire ribs with the spice mixture.
PREPARING THE FULLBLOOD WAGYU BEEF SHORT RIBS
Heat your smoker to 225 degrees Fahrenheit. Add your choice of wood (chef recommends hickory for this application).
Place short ribs in the middle rack. Insert the thermometer, so you can avoid opening the cabinet.
Smoke the short ribs until they reach a temperature of 180 degrees (this takes around 5-6 hours).
Remove the short ribs from the smoker, and wrap tightly in aluminum foil. Place them back in the smoker.
Continue cooking until you reach a temperature of 200-203 degrees Fahrenheit.
Let the Fullblood Wagyu beef shot ribs cool down at room temperature for at least 30 minutes.
Flip the short ribs over, and remove the bones.
Slice your pastrami short ribs.
Serve with some bread and butter pickles or pickled cabbage, and enjoy!
BONUS: CHEF’S BREAD AND BUTTER PICKLES
Ingredients Set A: 1 Jalapeño, 1 Yellow Onion, 2 LBS Pickling Cucumbers, and 1/4 CUP Kosher Salt.
Ingredients Set B: 1 CUP Apple Cider Vinegar, 1 CUP Sugar, 1 TBSP Yellow Mustard Seed, 1 TBSP Celery Seed, 1 TBSP Ground Turmeric, 1/2 TBSP Black Peppercorns, and 1/2 TBSP Red Pepper Flakes.
Slice the cucumbers 1/2 inch thick, and place in a bowl.
Slice the jalapeño thin, and julienne the white onion. Combine with the cucumbers.
Toss together with kosher salt, and let sit for 30 minutes.
After 30 minutes, drain off the excess liquid, and place the mixture into your jars of choice.
Begin making the pickling liquid by combining the remaining ingredients (Set B) together in a pot, and bring to a boil.
Turn the heat off, and ensure that all of the sugar has been dissolved.
Carefully pour the pickling liquid over the cucumber mixture. Cover with a lid, or follow your canning instructions.
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