Pastrami Fullblood Wagyu Beef Short Ribs Recipes

PASTRAMI RUBBED SHORT RIBS

Steps:

• In a small bowl, combine the pepper, coriander, smoked paprika, salt, brown sugar, garlic powder, onion powder and mustard powder. Rub the short ribs with the pastrami rub and let sit in the refrigerator, uncovered, at least 2 hours or up to overnight. The longer you can let them absorb the rub, the better the flavor will be.
• Preheat the oven to 225 degrees F.
• Place the ribs on a wire rack set in a baking sheet. Roast until the internal temperature reaches 200 to 203 degrees F and the ribs are fork-tender, about 4 hours. Serve with Braised Red Cabbage and Cranberry Mustard Sauce.
• In a large Dutch oven over medium-high heat, cook the bacon until crisp, about 5 minutes. Add the onions and season with about 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, 7 to 8 minutes. Add the cabbage, apple, broth, apple juice, vinegar and granulated sugar. Season with 1/2 teaspoon each salt and pepper. Cover and cook until tender, about 45 minutes.
• Combine the mustard, honey, vinegar, cranberry juice, pepper and vanilla in a small pot and bring to a simmer, whisking constantly. Lightly simmer until the mustard sauce thickens, 6 to 8 minutes.

PASTRAMI FULLBLOOD WAGYU BEEF SHORT RIBS

Steps:

• PREPARING THE BRINE SOLUTION: The first step is to make the brine solution for the Fullblood Wagyu short ribs.Combine 2 cups of brown sugar, 2 1/2 gallons of water, 1 cup kosher salt, 4 tablespoons of insta cure no. 1, 1 tablespoon of freshly ground black pepper, 4 bay leaves, 2 teaspoons of mustard seed, 1 tablespoon of coriander seed, 1 teaspoon of fennel seed, 1/2 teaspoon of clove, 1/2 teaspoon of cinnamon, and 2 teaspoons of chili flakes. Whisk until sugar and salts have dissolved.Take the short ribs, and trim the fat on top, leaving only a thin layer (an eighth of an inch). Remove any silver skin as well. Flip the short ribs over, and slice along the bones. This will make removing the bones easier later on.Submerge the short ribs in the brine solution, and place in the refrigerator. Let the short ribs sit in the solution (in the re-frigerator) for 5 days.On day six, remove your short ribs from the brine solution. Pat them dry. Remove any spices that have stuck to the short ribs.
• PREPARING THE RUB: Begin making the rub by grinding the remaining 3 tablespoons of coriander seed and juniper berries. Combine with the remaining 1/2 cup of brown sugar, 1/4 cup of kosher salt, 3 tablespoons of freshly ground black pepper, and 2 teaspoons of garlic powder. Coat the entire ribs with the spice mixture.
• PREPARING THE FULLBLOOD WAGYU SHORT RIBS: Heat your smoker to 225 degrees Fahrenheit. Add your choice of wood (chef recommends hickory for this application). Place short ribs in the middle rack. Insert the thermometer, so you can avoid opening the cabinet.Smoke the short ribs until they reach a temperature of 180 degrees (this takes around 5-6 hours).
• FINAL STEPS: Remove the short ribs from the smoker, and wrap tightly in aluminum foil. Place them back in the smoker. Continue cooking until you reach a temperature of 200-203 degrees Fahrenheit. Let the Fullblood Wagyu shot ribs cool down at room temperature for at least 30 minutes. Flip the short ribs over, and remove the bones.Slice your pastrami short ribs.Serve with some bread and butter pickles or pickled cabbage, and enjoy!
• BONUS: CHEF'S BREAD AND BUTTER PICKLES: Ingredients Set A: 1 Jalapeño, 1 Yellow Onion, 2 LBS Pickling Cucumbers, and 1/4 CUP Kosher Salt.Ingredients Set B: 1 CUP Apple Cider Vinegar, 1 CUP Sugar, 1 TBSP Yellow Mustard Seed, 1 TBSP Celery Seed, 1 TBSP Ground Turmeric, 1/2 TBSP Black Peppercorns, and 1/2 TBSP Red Pepper Flakes.Slice the cucumbers 1/2 inch thick, and place in a bowl. Slice the jalapeño thin, and julienne the white onion. Combine with the cucumbers. Toss together with kosher salt, and let sit for 30 minutes.After 30 minutes, drain off the excess liquid, and place the mixture into your jars of choice. Begin making the pickling liquid by combining the remaining ingredients (Set B) together in a pot, and bring to a boil. Turn the heat off, and ensure that all of the sugar has been dissolved. Carefully pour the pickling liquid over the cucumber mixture. Cover with a lid, or follow your canning instructions.