The Juicy Details
One of the highlights of any fine dining experience is the beef short rib entree. That’s because each morsel is a melt-in-your-mouth bite packed with deep beef flavor. Now, thanks to the Good Silver Streak Co.’s American Wagyu Short Ribs, you can bring the flavors of Michelin star restaurants straight to your own dining room.
The extensive marbling within our American Wagyu Short Ribs adds a decadent flavor and delicate texture to each bite. Like Good Silver’s American Wagyu Briskets and Chuck Roasts, our short ribs benefit from a low and slow cooking process. The good news is, while your luxurious bone-in or boneless short ribs are slowly braising, you’re free to work on sides, mingle with guests, or simply relax and treat yourself to the good life you deserve.
At Good Silver, we’re all for trying new things and experimenting, but sometimes it's hard to beat the classics. And it doesn’t get more traditional or delectable than our American Wagyu Short Ribs braised in red wine. As with all our American Wagyu beef, you should take your beef short ribs out of the refrigerator to come to room temperature for even cooking.
Preheat your oven to 325 degrees Fahrenheit. To begin cooking your short ribs, generously season each with salt and pepper, then:
- Add enough olive oil to coat the bottom of your dutch oven and heat over medium-high heat. When the oil is hot, gently place your American Wagyu Short Ribs in the dutch oven and brown on both sides. If necessary, work in batches; you don’t want to crowd the dutch oven.
- Once all the ribs are browned, remove and set them aside.
- Add rough chopped onions, carrots, and celery and cook them until lightly browned. Add minced garlic and stir for one minute.
- Pour about one cup of red wine into the pot and scrape up all the delicious browned bits.
- Return the American Wagyu Short Ribs to the dutch oven with the aromatics.
- Pour enough red wine to cover the ribs, put the lid on, and place the dutch oven in the preheated oven.
- Cook until the short ribs are fork-tender, then carefully remove from the braising liquid.
- Skim the top of the braise to remove excess fat, and then strain the liquid through a fine sieve. Add vegetables to the resting beef.
- Return the braising liquid to the dutch oven and bring it to a boil. Once it reaches a boil, lower the heat and simmer until the braise is a thickened sauce that coats the back of a spoon.
- Adjust seasoning to taste, then put the vegetables and beef back in the sauce to heat through.
This preparation works for our bone-in and boneless beef short ribs. Choose a red wine you enjoy drinking as the braising liquid—the more enjoyable the wine, the more enjoyable your American Wagyu Short Ribs.
The braising liquid turned sauce is so enchanting that you’re going to want something that will sop up the flavors. Soft garlic and chive polenta add elegance compared to the usual mashed potatoes, but both are delicious. Cauliflower puree also makes a beautiful base to top with short ribs. A bitter escarole salad helps cut through the richness of the beef and braise and is a lighter option.
Tuscany’s famed sangiovese, France’s grenache-based blends, and the fruit-rich cabernets of California are all spectacular pairings for your braised American Wagyu Short Ribs. Stouts, bocks, and porters provide a malty backbone worthy of the braise. A classic martini, negroni, or boulevardier enhances your dining experience when paired with braised beef short ribs. Now, all that’s left to do is sip, slice, and savor.