TAMPA, Fla. — Chef David Reyes of Haiku Tampa offers a beef short ribs recipe, along with explanations of Wagyu beef.

Wagyu is a Japanese breed of cow. American Wagyu is a crossbreed of Japanese Wagyu and domestic cattle, Angus.

Both have desired fat marbling throughout the cut.

Beef short ribs are three ribs long-cut in half to make six servings. It’s called a plate.

Beef Short Ribs

Ingredients

• 1 cup canola oil
  
  
• 3 cups beef broth
  
  
• 2 cups soy sauce, low sodium
  
  
• 1.5 cups yellow onion, chopped
  
  
• 1.5 cups celery, chopped
  
  
• 1.5 cups carrots, chopped
  
  
• 1 cup ginger, chopped
  
  
• 1 cup garlic, chopped

Directions

• Cut each short rib to individual portions. 
  
  
• In a large pot, heat the oil and sear each piece until brown on all sides.
  
  
• Remove ribs from the oil, and add the chopped onion, celery, carrot and caramelize.
  
  
• Add the ginger and garlic — and sauté slightly.
  
  
• Add all the ribs back in the pot, and add beef broth and soy sauce.
  
  
• Add water until all ingredients are covered.
  
  
• Cook in oven at 2.5 hours at 350 degrees.
  
  
• Remove from oven but leave the short ribs in broth until ready to serve.  

Short Rib Sticky Sauce

Ingredients

• 2 dry, red Japanese peppers, finely chopped
  
  
• 1 ounce ginger, finely chopped
  
  
• 2 ounces honey
  
  
• 2 ounces light brown sugar
  
  
• ¼ cup soy sauce
  
  
• 1 ounce lemon juice 
  
  
• ¼ bunch cilantro, chiffonade
  

Directions:

Combine all ingredients in a small sauté pan and reduce by half, over medium heat.