Holiday Wagyu Tomahawk Chuck Short Ribs Recipe
It’s the high holidays right now, whether you are in Thanksgiving mode, making Christmas happen, or celebrating Chanukah, there’s no better way to share your love with friends and family than with food. This holiday season why not try something with a more unique presentation? While others are making prime rib and turkey, imagine walking up to your holiday table carrying these perfectly cooked Wagyu Tomahawk Chuck Short Ribs, generously provided by The Meatery. This recipe is pretty much set and forget leaving you with loads of time to arrange the perfect tablescape and make the most delicious sides.
Holiday Wagyu Tomahawk Chuck Short Ribs Recipe
PrintIngredients
Directions
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- 4 Wagyu Tomahawk Chuck Short Ribs
- 2 tbsp. (18 g) kosher salt
- 1 tbsp. (7 g) freshly ground black pepper
- 2 tsp. (5 g) paprika
- 4 shallots or 1 onion, sliced
- 2 tbsp. (28 g) butter
- ½ cup (250 ml) dark German beer
- 1 stick fresh thyme
- 2+ cloves garlic, crushed
- 4 cloves (the spice)
- 2 tbsp. (30 g) prepared horseradish
- ¼ cup (59 ml) sour cream
Special equipment, instructions
Sous vide cooker
If you don’t have a sous vide cooker, use a dutch oven or oven-safe pot with a lid. Add a chopped carrot and chopped large onion to the bottom of the pan, a whole beer, and enough beef stock to mostly cover the beef. Bring to a simmer and cook in a preheated barbecue at 275° to 300°F (135° to 149°F) for 3 to 4 hours then sear until grill marks form. Rest. The texture will be different.
- Preheat the infrared sear station to high or the main burners of your barbecue to 500°F (260°C). Thoroughly season the Wagyu Tomahawk Chuck Short Ribs with salt, pepper, and paprika.
- Sear the short ribs on all sides and then set them aside to cool for a little.
- Preheat the sous vide to 131°F (55°C). While the beef is cooling and the sous vide is warming, fry off the shallots in butter. Once they begin to caramelize, add the beer and cook until reduced to a syrupy consistency.
- Add the Chuck Short Ribs, onions, garlic, cloves, and thyme to ziplock or vacuum bags. Remove the air and seal them well.
- Submerge the bagged meat and cook for 24 to 36 hours. The texture between 24 and 36 hours will be different and 36 is ideal.
- When the Wagyu is ready, remove it from the water bath. Pour the liquid from the bag into a saucepan and place the beef onto a cutting board. Use the bag juices to make a gravy by bringing the liquid to a simmer. You can add the remaining ½ cup (250 ml) beer from earlier or use the same amount of beef stock. Stir in some prepared horseradish using more or less depending on your taste. Once the sauce has reduced a bit, remove from the heat and spoon some of the sauce into a ramekin and add the sour cream to that. This helps warm the sour cream gently, so it doesn’t break. Stir the slightly warmed sour cream mixture into the remaining sauce.
- You can choose to sear the outside of your Chuck Short Ribs to crisp up the crust you built in the second step. Make sure your sear station or main grids are well preheated to high and sear for a minute or less on each side.
- Serve the Wagyu Tomahawk Chuck Short Ribs on a bed of mashed potatoes or with roasted potatoes, your favorite seasonal veg, and, of course, the horseradish sauce.
This holiday season, change the recipe game by making these easy Wagyu Tomahawk Chuck Short Ribs, a set-and-forget recipe that gives you loads of extra time to spend time with family and make delicious sides while the main course takes care of itself. What do you like to cook for holiday dinners? Share your barbecue holiday dinner recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Season the Wagyu well
Sous vide for 24 to 36 hours, remove from bag and reserve juices
Sear a second time over high heat
Lovely flames
Serve with your favorite seasonal sides like roasted vegetables and potaotes
Enjoy a happy and delicious holiday
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Season the Wagyu well
Sous vide for 24 to 36 hours, remove from bag and reserve juices
Sear a second time over high heat
Lovely flames
Serve with your favorite seasonal sides like roasted vegetables and potaotes
Enjoy a happy and delicious holiday