Recipe provided by Chef Melanie Hammericksen, Double 8 Cattle Company Contributor
PREPARING THE ANCHO CHILE SAUCE
Soak the ancho chiles in boiling water until softened, about 15 minutes. Drain, and discard the liquid.
Transfer the softened ancho chiles to a blender. Add the onion, garlic, brown sugar, apple cider vinegar, beef stock, cilantro stems, 2 teaspoons of kosher salt, 1 teaspoon freshly ground black pepper, and ancho chile powder.
Puree all ingredients until smooth.
PREPARING THE FULLBLOOD WAGYU BONELESS SHORT RIBS
Pat Fullblood Wagyu boneless short ribs dry, and sprinkle with kosher salt and freshly ground black pepper.
Heat a large sauté pan over medium-high heat until hot. Add the grapeseed oil, and get it hot but not smoking.
Separate the short ribs into three batches. Brown the short ribs on all sides, about 7 minutes per batch.
Transfer the browned short ribs to the slow cooker.
Pour the ancho chile sauce over the short ribs in the slow cooker (liquid should reach about 2/3 up the sides of the meat).
Cover, and cook the short ribs for 5-7 hours on high until the meat is very tender.
Remove short ribs from the sauce, and put sauce in refrigerator to cool. Meanwhile shred the meat with two forks.
Once cooled, remove the sauce from the refrigerator. Skim the fat from the surface, and discard the fat.
Mix the cooled sauce into the meat, and season (to taste) with kosher salt and freshly ground black pepper.
Spoon the meat and sauce into warm corn tortillas, and serve with shredded cabbage, avocado, pico de gallo, and chopped fresh cilantro leaves.
Serve, and enjoy!
PLEASE NOTE: Instead of a slow cooker, the short ribs can be cooked in a Dutch oven or casserole dish (covered) at 350°F degrees for 3-4 hours.