Best Pastrami Fullblood Wagyu Beef Short Ribs Recipes

Pastrami Short Ribs image

Provided by Food Network Kitchen

Time 3h40m

Yield 4-6

Number Of Ingredients 10

2 tablespoons coriander seeds
2 tablespoons black peppercorns
Kosher salt
3 tablespoons vegetable oil
4 pounds bone-in short ribs, cut into individual ribs
1 large onion, diced
1/2 small head cabbage (about 12 ounces), cut into 3-inch pieces
1/2 cup ketchup
4 cups chicken broth or water
1/2 cup sliced pickles with 1 tablespoon brine

Steps:

Put the coriander seeds and peppercorns in a spice grinder and pulse until there are no large, whole chunks. Combine the spices with 1 tablespoon salt in a small bowl.
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and add the oil. Sprinkle the ribs with salt and add to the pot. Cook, turning, until all sides are browned, 8 to 10 minutes. Transfer to a large bowl.
Preheat the oven to 350 degrees F.
Lower the heat to medium and cook the onions until slightly browned around the edges, about 4 minutes. Add the cabbage and cook, stirring occasionally, until just wilted, 2 to 3 minutes. Whisk the ketchup, spice mixture and 3 3/4 cups of the chicken broth into the pot until smooth.
Put the pickles and brine in a blender, add the remaining 1/4 cup chicken broth and blend until smooth. Return the meat to the pot, pour the pickle sauce over the meat and bring to a simmer. Cover and bake until the meat is falling-off-the-bone tender, about 3 hours. Check the liquid level after about 1 1/2 hours and add 1/2 cup water if it seems dry.
Remove the ribs and degrease the sauce before serving.

Pastrami Rubbed Short Ribs image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 6h10m

Yield 4 Servings

Number Of Ingredients 26

1/4 cup coarsely ground black pepper
2 tablespoons coriander powder
1 tablespoon smoked paprika
1 tablespoon kosher salt
1 tablespoon brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon mustard powder
3 pounds bone-in, English-cut short ribs
Braised Red Cabbage, recipe follows
Cranberry 'Liquid Gold' Honey Mustard Sauce, recipe follows
4 slices thick bacon, cut into 1/2-inch pieces
1 red onion, thinly sliced
Kosher salt and freshly ground black pepper
1 head red cabbage, cored and sliced
1 apple, cut into 1/2-inch pieces
2 cups chicken broth
1/2 cup apple juice
1/2 cup apple cider vinegar
2 tablespoons granulated sugar
1 1/2 cups yellow mustard
1/2 cup honey
1/2 cup apple cider vinegar
1/4 cup cranberry juice
1 teaspoon freshly ground black pepper
1 teaspoon vanilla bean paste or vanilla extract

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.