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Tart Cherry Braised Wagyu Beef Short Ribs

Tart Cherry Fullblood Wagyu Beef Short Ribs Braised served with Roasted Garlic Cauliflower Mash and Roasted Carrots

Prep Time: 90 Minutes
Cook Time: 6-8 Hours
Servings: 4
Difficulty Level: 3
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen

This recipe is Paleo, Whole30, Gluten-Free, and Dairy-Free.


  • 2 PACKAGE Double 8 Cattle Company Fullblood Wagyu Bone-In Short Ribs(cut between the bones into 2-3 inch pieces)
  • 1 Sweet Onion (large diced)
  • 3 Large Carrots (large diced)
  • 5 Garlic Cloves
  • 4 CUP Tart Cherry Juice (100% juice with no sugar added)
  • 2 CUP Beef Stock
  • 2 SPRIG Fresh Rosemary
  • 5 SPRIG Fresh Oregano
  • 2 SPRIG Fresh Thyme
  • 1/4 CUP Balsamic Vinegar
  • Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
  • Avocado Oil (to coat)

Roasted Garlic Cauliflower Mash

  • 1 Large Head of Garlic (cut top off horizontally, exposing the cloves)
  • 1 Large Head of Cauliflower (cut into bite-size pieces, a little stem is fine)
  • Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
  • Avocado oil (to coat)

Roasted Carrots

  • 2 LB Tri-Colored Carrots (peeled and cut into 1/4 inch x 4 inch strips)
  • 4 Garlic Cloves (peeled and left whole)
  • 1/4 CUP Water
  • Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
  • Avocado oil (to coat)


  • Crock Pot
  • Large Sauté Pan
  • Blender
  • Food Mill or Ricer


Remove the Fullblood Wagyu beef short ribs from the freezer two days before cooking them, and put them in the refrigerator to thaw.

One hour before you start the recipe, pull the short ribs from the refrigerator and place on the counter. You will get a better sear on them if they aren’t cold.

Heat a large sauté pan with just enough avocado oil to lightly coat the pan.

While the pan is heating, generously sprinkle the short ribs with kosher salt and freshly ground black pepper.

Once the oil is hot, use tongs to place 3-4 pieces of short ribs in the pan.

Sear the Fullblood Wagyu beef short ribs for 4 minutes on each side to get nice caramelization.

CAUTION: Be very careful at this stage, as the fat rendering of Fullblood Wagyu beef gets very hot. Wear oven gloves to protect your hands while flipping the short ribs with tongs.

Once the short ribs are browned, transfer them to a crock pot.

Drain off all but enough fat to coat the bottom of the pan, and sear the rest of the short ribs (doing about 3-4 pieces at a time until all of the short ribs have been seared and transferred to the crock pot).

Leave the pan on the heat/stove with enough leftover fat to coat the bottom of the pan.

Add the diced sweet onions and diced carrots, sautéing them in the leftover  Wagyu beef fat.

Once the veggies have softened (usually takes around 5-7 minutes), put them in the crock pot with the seared short ribs.

Heat the tart cherry juice and beef stock in the pan, while trying to scrape off any of the nubs left by the beef and veggies (these have great flavor, and we want to utilize every bit of it).

Once the liquid is warm, pour it into the crock pot with the other ingredients.

Next, add the rosemary, oregano, thyme (keep fresh herbs whole), balsamic vinegar, and garlic cloves to the crock pot.

Set the crock pot on low, and cook for 6-8 hours.


Using the tongs, remove all the Fullblood Wagyu beef short ribs from the crock pot, and transfer them to a plate.

Skim the fat off the top of the liquid in the crock pot.

Pull out all of the herb stems from the crock pot. You will be left with the liquid, carrots, onions, and any herbs that have fallen off the stems. This is your braising liquid.

Place the braising liquid in a large pot and bring it to a boil. Let it reduce to 2-3 cups of liquid. This process will take about 20 to 30 minutes.

NOTE: Keep an eye on the sauce, so it does not boil over or reduce too much.

Once reduced, carefully ladle the braising liquid/sauce into a blender. Blend until smooth (CAUTION: remove the plastic piece in the center of the blender lid, and place a folded kitchen towel over the hole so the contents don’t splatter and burn you.)

Season the sauce with kosher salt and freshly ground black pepper. Add more balsamic (to taste) if it needed.

Pour the sauce over the short ribs.


Preheat the oven to 400°F.

Toss the cauliflower pieces with enough avocado oil to coat.

Place on a baking sheet (with parchment paper) and sprinkle with kosher salt and freshly ground black pepper.

Cut the top off of the head of garlic. Brush the cut side of the garlic head with avocado oil to coat.

Place the garlic head on the corner of the baking sheet (with the cauliflower).

Bake the cauliflower and garlic for 25-30 minutes or until the garlic has become soft and caramelized.

Remove the garlic from the pan, and continue to cook the cauliflower for an additional 10-15 minutes. The cauliflower should be soft with some caramelized edges.

Once it has cooled, pinch the end of the garlic head to remove the roasted garlic.

Let the cauliflower cool slightly.

Run the roasted garlic cloves and cauliflower pieces through a food mill or ricer.

Once they’ve been through the food mill/ricer, season to taste with kosher salt and freshly ground black pepper.


Preheat the oven to 400°F.

Place the strips of tri-colored carrots and garlic cloves in a bowl. Add enough avocado oil to lightly coat.

Sprinkle the carrots with kosher salt and freshly ground black pepper.

Place the carrots and garlic in a casserole pan, and add water.

Cover with aluminum foil, and bake for 40 minutes covered.

Uncover, and continue to bake until cooked to your desired doneness.


Plate the tart cherry Fullblood Wagyu beef short ribs with the roasted garlic cauliflower mash and roasted carrots.

Serve everything warm, and enjoy!

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