This less expensive cut of Wagyu is full of flavour but needs long, slow cooking. We suggest you start by browning the ribs in a hot pan and straining off any excess fat. Brown a mirepoix (finely diced celery, onion and carrot) until you have lots of sticky flavour on the bottom of the pan, then deglaze with red wine and reduce. Take the mirepoix out, then add the ribs back, cover with veal jus or stock and cook very slowly for about two hours. The result is soft and sticky Wagyu beef short ribs with a stunning flavour.