Japanese braised wagyu short ribs

Japanese braised wagyu short ribs

Ben's Meat Bible
Benito Martin

Once a month at Billykart Kitchen we do a different Friday night menu that focuses on a particular cuisine from around the world. This braised short rib recipe from our Japanese night was one of our most popular dishes. Having access to a water bath and circulators at the restaurant allows us to cook meat at low temperatures for long periods of time, which helps achieve a lovely soft texture in the meat. However, this oven method is a perfectly good alternative. The ají panca sauce is spicy and sharp and helps cut the richness of the beef.


Quantity Ingredient
4 x 300g wagyu beef short ribs
100ml light soy sauce
3 spring onions, chopped, white parts only
3 dried shiitake mushrooms
3 garlic cloves
500ml veal or beef stock
100g unsalted butter, cubed

Ají panca sauce

Quantity Ingredient
1/2 teaspoon dried oregano
1 tablespoon fermented korean chilli paste, (available from Asian supermarkets)
60ml rice vinegar
1 teaspoon sea salt flakes
1 teaspoon finely cracked black pepper
1 tablespoon finely grated garlic
1 teaspoon ground cumin
2 tablespoons sake
2 tablespoons sunflower oil

To serve

Quantity Ingredient
cooked short-grain rice
Togarashi salt
shiso cress or watercress


  1. Place the beef and soy sauce in a large zip-lock bag. Transfer to the refrigerator to marinate for at least 3 hours or, ideally, overnight.
  2. Preheat the oven to 110°C. Remove the ribs from the marinade and place them in a flameproof casserole dish with the spring onion whites, mushrooms, garlic and stock. Cover with a sheet of baking paper, then with aluminium foil and finally seal with the lid. Place in the oven and allow to cook for 4–5 hours, or until the beef is very tender.
  3. Meanwhile, make the ají panca sauce. Blend the sauce ingredients together in a food processor and set aside.
  4. Carefully remove the beef to a plate. Strain the cooking liquid into a small saucepan and skim as much fat as possible from the surface. Place the pan with the cooking liquid over a medium heat and simmer, uncovered, to reduce the liquid by about half. Transfer the beef back into the casserole dish, along with the reduced liquor, and heat to a simmer on the stove top. Add the butter and use a spoon to baste the sauce continuously over the beef. The sauce should be thick and evenly glaze the ribs. Stir in the ají panca sauce and check the seasoning. Continue to simmer for a further 10 minutes, basting with the glaze frequently.
  5. Serve with steamed rice sprinkled with togarashi salt and shiso cress or watercress.


  • Wagyu short ribs are available from specialty butchers, but if you can’t find them, use the more affordable alternative of grass-fed beef short ribs. If you have time, marinate the beef the night before you want to cook it for maximum flavour. Any left-over ají panca sauce is also excellent served with chargrilled steak.
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