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Port & Garlic Short-Rib ‘w’ Wagyu Fat-Fried Rice

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Port & Garlic Short-Rib 'w' Wagyu Fat-Fried Rice

Port & Garlic Short-Rib ‘w’ Wagyu Fat-Fried Rice

BOOM – a big family dinner last night from the fridge and freezer and with the ingredients, I used this makes it a holy-trinity. A new recipe, that is #BillWallaceFriendly and #KnibbsyKiddleWagyuFreindly. How about that? Front and centre on the supplies was our ChillaxBBQ BFF Shaun @ Orca. Just wait until you see these bloody short-ribs – holy shit. So good. Like, SO GOOD!!!

I could lie my arse off now and state how hard I worked to produce the marinade for the short-ribs, but I would be absolutely lying my tits off. These come pre-marinated. I just had to cook them and went low and slow to get them super tender with a last-minute high heat to really crisp up & char the outside. And that caused these to become the very mist tender, juicy and melt-in-the-mouth beefy goodness short-ribs. OMG. Amazeballs!!!

Port & Garlic Short-Rib ‘w’ Wagyu Fat-Fried Rice

Port & Garlic Short-Rib 'w' Wagyu Fat-Fried Rice
See what I mean about those ribs… Low and slow at 150 degrees for about 3-4 hours. They have shrunk by about 1/3 but retained all the moisture within. 200 for 10-15 minutes before the end to get the charring. Also, 5-10 minutes before the end I popped the asparagus in with some black truffle butter to roast them up a little. I sliced down to the bone to have little individual steaks and then sliced along the bone to make them all drop off to amazing, moist, glistening, fatty little meat parcels. These are a must-buy. Just amazing short-ribs with little or no prep needed, just cook them properly!!!
Port & Garlic Short-Rib 'w' Wagyu Fat-Fried Rice
Have a look at that fat marbling. The low and slow cooking method has made sure all the moisture stays in the meat. This is fall-apart, your granny could chew this with her teeth out beef. Stunning.

The fried rice I used my Wagyu Beef Dripping instead of oil. Day-old rice, enough for 5. In a wok and fry it off with 1x Tbsp of finely chopped garlic. Add in 3 eggs and fry them off a little and then stir them into the rice. In with some cracked black pepper, soy sauce to taste and a little chicken essence. Make sure it is all mixed in and has nicely coated the rice. Give some Wok Hei tossing and serve that bad boy up with those bloody awesome ribs.

There you have it, what a cracking dinner today was for the family. Shaun @ Orca, buddy the ribs were off-the-charts. Like seriously off-the-charts. Port & Garlic Short-Rib ‘w’ Wagyu Fat-Fried Rice. What a combo, and what a dinner. But pretty simple to prep and cook – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.