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Easy Skillet Wagyu Beef Short Ribs

There are few things more satisfying than a slow-cooked meal that fills your kitchen with rich, savory aromas — and our braised Wagyu beef short ribs do exactly that.

Print Recipe

Braised Wagyu Beef Short Ribs

Melt-in-Your-Mouth Wagyu Beef Short Ribs – A Comforting Classic, Made Simple
Cook Time1 hour
Servings: 4 People

Equipment

  • 1 deep pot
  • 1 chopping board
  • 1 knife
  • tongs or spatula
  • measuring spoons
  • 1 wooden spoon

Ingredients

  • 1.5–2 kg Wagyu beef short ribs (cut into pieces)
  • Salt and pepper (to taste)
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 tbsp tbsp tomato paste
  • 1 cup beef stock
  • 0.5 cup red wine (or more beef stock)
  • 0.5 tsp tsp dried thyme
  • 0.5 tsp dried rosemary

Instructions

  • Season ribs with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat.
  • Sear the ribs for 2–3 minutes per side until browned. Remove and set aside.
  • In the same skillet, sauté chopped onion for 3 minutes.
  • Add garlic and cook for 30 seconds.
  • Stir in tomato paste and cook for 1 minute.
  • Add beef stock, red wine, thyme, and rosemary.
  • Return the ribs to the pan. Cover with a lid, lower the heat, and simmer gently for 40–45 minutes, turning once halfway.
  • Remove lid and let sauce thicken for the last 5–10 minutes uncovered.
  • Serve hot over mashed potatoes, rice, or crusty bread.

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