Wagyu Beef Short Rib

Wagyu Beef Short Rib

Wagyu Beef Short Rib

Preheat sous vide to 100°C. If cooking in a deep tray, preheat oven to 100°C. Place all ingredients in a vacuum-sealed bag (if sous vide) or a deep tray (covered). Make sure the beef is fully covered with the beef stock. Cook with stock for 10 hours. Once done, remove bones and let rest for 40 minutes to 1 hour.


Place olive oil and garlic into a saucepan and let sit on very low heat until garlic is cooked through (approximately 40 minutes). Once ready, let cool.

Blanch broad beans and peas in boiling water until vibrant green in colour (approximately 2 minutes). Once ready, place in ice bath.

Place all ingredients in a steel bowl and add oil and garlic. Season to taste. Let sit in fridge for flavours to develop.

To Serve

Cut rib down the bone and stack. Top with garnish and charred onions. Add in broad bean pickle and finish off with celery leaves.

Chef’s Tip: Garnish according to the seasons to keep this dish enjoyable all year long. Broad beans are especially ideal for spring to give a lightness to this flavoursome share-dish.

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