10/09/2026
Wagyu short ribs, Korean BBQ style. About as quick as weeknight dinner gets when the meat already did the hard work.
These cross-cut Wagyu short ribs went on the grill until the edges caramelized and the fat rendered, then got sliced and piled over noodles with carrots, broccoli, onions, sesame, and green onion. No long marinade. No all-day smoke. Just good beef, high heat, and a simple sauce.
The marbling does the basting, so you get that sticky, charred Korean BBQ finish without babysitting a pot all afternoon.
Grab a pack at the markets this weekend and try it. Grill, slice, sauce, serve.