Beer-Marinated Wagyu Short Rib

Enjoy this Beer-marinated Wagyu Short Rib with Aji Sauce and Guacamole from the recipe files of Joseph Decuis, a fine dining restaurant in Roanoke, IN. Source: American Wagyu Association

Ingredients
  • 2 1/2 pounds Wagyu short rib or flank steak or sirloin
  • 1 Tbs Oregano – dried
  • 2 tsp Cumin – ground
  • Kosher salt – to taste
  • Black pepper – to taste
  • 1/4 cup Olive oil
  • 8 Green onions – thinly sliced
  • 1 12-oz bottle of dark beer
  • 1/2 cup Worcestershire sauce
 

FOR THE AJI SAUCE:

  • 1/2 cup Jalepe – chopped, seeded
  • 1/2 cup Green onions – chopped
  • 1/3 cup Yellow onion – chopped
  • 1/4 cup Cilantro – chopped
  • 2 Tbs Lime juice
  • Kosher Salt – to taste
  • Fresh ground black pepper – to taste

 

FOR THE COLOMBIAN GUACAMOLE:

  • 1 Large, ripe avocado – peeled, pitted, coarsely chopped
  • 3 Tbs Cilantro – chopped
  • 3 Tsp Green onion – chopped
  • 2 Tsp Serrano Chiles – with seeds
  • 1/4 cup Water
  • 3 Tsp Lime juice
  • Kosher Salt – to taste
For the Short Rib:

Using a fork or meat tenderizer, poke numerous tiny holes in the meat. Season with the dried oregano, cumin and a healthy dose of salt and black pepper. Drizzle the olive oil over both sides of the meat and massage the spices into the meat.
Place the meat in a glass baking dish large enough to hold it. Add the green onions, beer and Worcestershire sauce; turn the steaks to coat evenly. Cover and chill the meat for at least 3 hours or up to overnight.

Prepare your grill, medium-high heat, brush or spray the grill racks with vegetable spray. Remove the steaks from the marinade and grill to desired doneness. Transfer steaks to a pan to rest at least 5 minutes before slicing it thinly across the grain.

Serve with Aji sauce and guacamole.

For the Aji Sauce:

In the bowl of a food processor, place the peppers, green onion, yellow onion, cilantro and process until a rough paste forms; scraping down the sides of the bowl several times. Add the lime juice and process until it is blended but some texture still remains.
Transfer to a small bowl and season with kosher salt and black pepper and add more lime juice if desired.

For the Colombian Guacamole:

Combine the avocado, cilantro, green onion and chiles in the bowl of a food processor and blend until a rough puree.