Recipes

Elevate your weekend with this Coffee Crusted Wagyu Prime Rib recipe! The smoky flavor from the coffee rub pairs nicely with the natural, buttery flavor of Wagyu, creating a delicious cut of meat to share with all your friends and family. Ingredients 1 Booth Creek Wagyu Prime Rib Roast (Bone-in or Boneless) Binder: 2 tbsp Brown Mustard 1 tbsp Beef Base (like B-V or Better than Bouillon)  Rub: Cattleman’s Grill Smoky Chipotle Coffee Rub Braising Wrap: 1/4 cup Booth Creek Honey 2 tbsp Booth Creek Wagyu Tallow Directions Preheat cooker (indirect) to 300ºF Prep Instructions Trim excess fat from roast, set aside. Mix binder in small bowl. Rub mustard binder into the meat. Rub meat with coffee chipotle rub. Cooking Place in cooker and cook over indirect heat until internal temperature reaches 115ºF. (2.5hrs) Wrap roast with braising liquid, and cook until internal temp is 120ºF. Increase pit temp to 400ºF. Unwrap roast, and roll, searing over high heat until the internal temperature reaches 125ºF. Finishing Rest on cutting board for 30 min., tented Slice and dredge through juices that have formed on the cutting board on way to plate

Bring high-end, restaurant quality meals to your home with this Wagyu Beef Bourguignon recipe! This dish is sure to impress all that you cook it for. Ingredients 3 lb. Wagyu chuck roast (cut into 2 inch cubes and patted dry) Salt & pepper 1/4 lb. Wagyu Beef Bacon (chopped into lardons) 1 sweet onion (finely chopped) 1 large carrot (sliced) 4 garlic cloves (smashed/chopped) 2 tsp concentrated tomato paste (tube, not can) 2 tbsp all-purpose flour 1 bottle of red wine (dry/med red blend) 2 bay leaves 1 large sprig of thyme 12 pearl onions 1/2 lb. box cremini mushrooms (sliced) 1 tbsp extra-virgin olive oil 1/2 cup beef stock Sugar (just a pinch) Parsley (chopped) Instructions Season beef with salt and pepper. Rest for 30 minutes at room temperature. Preheat oven or smoker to 350º F. In a large Dutch oven, cook Wagyu Beef Bacon until rendered and lardons are crispy. Remove from Dutch, leaving fat in pan. Heat remaining fat and brown beef cubes in batches on all sides. Remove between batches to plate. Reduce heat, stir in onion, carrot, salt, and pepper to taste. Cook until translucent, about 10 minutes, stirring as needed. Stir in garlic and tomato paste, cook for 1 minute. Stir in flour, cook for 1 minute, then add wine, bay leaf, and thyme, deglazing bottom of pan with wine. Add browned beef and ½ the beef bacon lardons back to pot, cover, and transfer to oven or smoker. Let cook until beef is very tender, about 1½ hours, turning meat halfway through. While beef is braising, in a large skillet set over high heat, combine pearl onions, mushrooms, ¼ cup beef stock, the olive oil, and a pinch each of salt, pepper, and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for 15 minutes. Uncover, raise heat, and cook until vegetables are caramelized. Place onions, mushrooms, and remaining beef bacon lardons over braise, then top with parsley. Serve!

Elevate your basic casserole dish with Wagyu! This Wild Rice & Wagyu Beef Casserole recipe is a surefire way to ensure there will be no leftovers sitting in the fridge. Your family will be requesting this dish for all their home-cooked meals.   Ingredients: 1 cup wild rice 1 can cream of mushroom soup 1 can cream of chicken soup 8 oz mixed mushrooms, chopped 1 tablespoon Beef Base paste 1/8 teaspoon celery powder 3-4 cloves garlic, crushed or minced 1/4 teaspoon pepper 1/4 teaspoon onion salt 1/4 teaspoon smoked paprika 1-2 ribs chopped celery 1 small sweet onion, chopped 1 medium sweet onion, thinly sliced & caramelized 2 tablespoons butter 1 1/2 pounds Wagyu Ground Beef 1/2 cup chopped pecans Directions: Pour 4 cups boiling water over uncooked wild rice and let stand 15 minutes. Drain rice and add cream of mushroom soup, cream of chicken soup, mushrooms, beef base dissolved in one cup boiling water, pepper, onion salt and paprika. Sauté chopped celery and onion in butter, when translucent, add garlic. Add to the above mixture. Brown ground beef. Drain and add to rice mixture. Put in casserole dish and sprinkle with chopped pecans. Bake covered for 1 1/2 hours at 350º F. Top with caramelized onions and enjoy.

This is a great weeknight warmer! Hearty and full of flavor, the sautéed mushrooms and Wagyu beef bring the best of French and Russian flavors together in a rich mustard cream sauce. We sub in Greek yogurt for sour cream for a little healthier kick! Served over egg noodles; it is sure to become a family favorite! Ingredients 7 tbsp Booth Creek Wagyu Tallow 1 lb mixed mushrooms of your choice, chopped/torn into large pieces 1 tbsp finely chopped fresh thyme Kosher salt, freshly ground pepper 1 lb Booth Creek Wagyu Steak Tips 1 medium sweet onion, finely chopped 4 garlic cloves, finely chopped 4 cups low-sodium beef or vegetable stock 1 cup heavy cream ½ cup Greek yogurt 2 tbsp Worcestershire sauce 1 tbsp Dijon mustard 12 oz egg noodles 3 tbsp unsalted butter, cut into small pieces Chopped fresh parsley and fresh chives (for serving) Directions Heat 3 tbsp tallow in a large cast iron skillet over medium-high. Add mushrooms and thyme, season with salt and pepper, and cook until mushrooms are golden and tender. Rest in a large bowl. (10 minutes) Increase heat to high and heat 2 tbsp tallow in same skillet. Cook steak tips, turning them until browned nicely on all sides. Rest in bowl with mushroom mixture. (8 minutes) Reduce heat to medium-high, add remaining 2 tbsp tallow to skillet, and cook onion and garlic, stirring occasionally, until lightly caramelized. (5 minutes) Add broth and cream, bring to a simmer, and cook until reduced by half (20 minutes). Whisk in Greek yogurt, Worcestershire sauce, and mustard; season with salt and pepper. Simmer until sauce is thick and creamy. (10 minutes)  Add mushrooms and beef with any juices from the bowl and cook, stirring occasionally, until just heated through. While reducing sauce, cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl. Add butter and a large pinch of parsley and a large pinch of chives; toss until butter is melted. Place noodles on a large bowl or platter and spoon stroganoff over top. Garnish with additional chives.

These garlic butter Wagyu filet tips are great when you want to elevate your weeknight dinner. Whether just you and a loved one or the whole family, everyone will be craving more after these buttery filet tips hit their taste buds. Ingredients • 1 lb. Booth Creek Wagyu Filet Tips • 1/3 cup Booth Creek Wagyu Tallow • 1/3 cup butter • 1/2 clove garlic, finely chopped • Salt and black pepper, to taste • 1 tbsp. chopped parsley for color (optional) Preparation • One hour before meal, remove tips from package and pat dry with paper towel. This will help create a better sear. • Slice meat into smaller pieces if desired. For best results, make sure all pieces are around the same size and thickness. • Place all pieces on cookie sheet or large plate, with space between each one. Season with salt & pepper. Let rest for 30-45 minutes. Cooking • Heat cast iron skillet on the stove at medium-high to high heat. Stove temperatures may vary. • Add tallow and let it melt in the pan. Spread it around to cover the whole skillet. Depending on the size, more tallow may be needed. • Add steak and sear for about 2 minutes on each side. Time will vary depending on the size of the pieces and the temperature of the skillet. • Once a golden-brown crust has formed and desired internal temperature is reached, remove steak from skillet and place on a large plate. • If a large amount of tallow remains in the skillet, remove, leaving approximately 1-2 tablespoons. Lower the stove temperature to low. If the skillet is piping hot, just turn off the stove altogether. • Add butter and garlic to empty skillet and heat on medium heat for about 2 minutes, until garlic is fragrant. Gently stir continuously to prevent butter from burning. If the skillet is too hot, a separate pan may be needed for the garlic butter mixture. • Remove garlic butter from heat and pour it on the steak. Add chopped parsley for color if desired. Gently mix to cover as much steak as possible. Let rest for another 2-3 minutes and serve.  

What are Plate Ribs? Plate Ribs are essentially a large slab of Short Ribs. They are cut from the rib section near the brisket and are known for their insane marbling. Some call them “brisket on a stick” and they are often referred to as “the best bite in BBQ." Plate Ribs are more forgiving than a brisket for novice pit masters and yield an incredibly juicy and rich bite.  INGREDIENTS - Booth Creek Wagyu Wagyu Plate Ribs BCW Tallow (optional) Kosher Salt 16 Mesh Pepper (or favorite rub) Apple Cider Vinegar  Boning knife Butcher paper Meat thermometer pin Small aluminum pan (optional) PREPARATION - Remove ribs from the package and pat dry with a paper towel. Use a flexible boning knife to trim silver skin and any excess fat, trying not to take so much off that it creates a valley in the meat.  Salt brine overnight, if able, using Kosher Salt. The following day, add an equal amount of 16 Mesh Pepper (coarse ground). COOKING - Set pellet grill to 200-225 degrees or offset wood smoker to 275 degrees (they cook differently). Place a small aluminum pan of water in the smoker to keep things moist.  Smoke ribs for 4.5 to 8 hours until the bark is formed to your individual liking. After a couple of hours, spritz with a 50/50 Apple Cider Vinegar and water mix every 45 minutes or so.  When the bark is to your liking and the internal temp is in the vicinity of 165-175 degrees, smother in Booth Creek Wagyu Tallow, (product coming soon!), and wrap in butcher paper. Continue to smoke the wrapped ribs for 3 to 4 hours until there is virtually no resistance through the meat with the thermometer pin. It should feel like warm butter. The internal temp should be around 202 degrees, but don’t go off temperature alone. Take the ribs off the smoker and allow them to rest in the butcher paper for a minimum of 1 hour, preferably in a cooler. Unwrap, slice between the ribs, and enjoy! Beware - These ribs may look like a single meal for one or two people, but half of one of these ribs went into a container for later. We fed three men with an average body weight of 200lbs with these Platinum Plate Ribs. Like our Platinum Ribeyes, these will induce a meat coma in a hurry! Shop Plate Ribs