Wagyu Beef Ribs with Worcestershire Chimichurri
Recipe by Stephen Herman, Executive Chef, Arnette’s Chop Shop
Yield: 4-5 servings
2 slabs Wagyu beef ribs, membrane removed
salt and pepper to taste
1 sprig fresh rosemary, minced
1/2 tablespoon chopped fresh thyme
1 cup chopped carrots
1 onion, thinly sliced
1 cup chopped celery
1/4 cup Worcestershire sauce
1 cup veal stock
Season ribs generously with salt, pepper, rosemary and thyme. Refrigerate overnight.
Heat grill to medium-high. Heat oven to 300 degrees. Lightly brown ribs on grill for several minutes. In roasting pan, place browned ribs, carrots, onions, celery, Worcestershire sauce and veal stock. Cover, place in heated oven and braise for 3 hours. Glaze with braising liquid and serve.
Arnette’s Chop Shop
2700 Apple Valley Road, Brookhaven