Lorena Garcia’s Wagyu Short Rib “Asado Negro Style” with Arepitas, as seen on Guy's Ranch Kitchen Season 6.
Recipe courtesy of Lorena Garcia

Wagyu Short Rib "Asado Negro Style" with Arepitas

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  • Level: Intermediate
  • Total: 3 hr 5 min (includes cooling time)
  • Active: 1 hr 20 min
  • Yield: 4 to 6 servings
When I think of arepas, I think of my mother making Asado Negro with arepas for the weekend. The pure, unrefined sugar notes in the piloncillo marry perfectly with the arepas and our delicious braised short ribs. The rich malt beverage gives the beef a deep sweetness that’s tempered by garlic, zesty mustard and beef broth in a low and slow braise.


Wagyu Short Rib Asado Negro:

Anise and Piloncillo Arepitas:

For Serving:


Special equipment:
a large stovetop pressure cooker; a deep-fryer
  1. For the Wagyu short rib Asado Negro: In a large stovetop pressure cooker, heat the vegetable oil on medium-high heat. Add the piloncillo and let melt and turn into a dark caramel, about 2 minutes. Meanwhile, sprinkle the meat on all sides well with salt and pepper. Add the meat to the pressure cooker and sear on each side, about 5 minutes. Add the onions, chile cachucha, garlic, red peppers and leeks and stir to combine. Add the Dijon, malt beverage and vermouth and bring to a simmer. Cover with the pressure cooker lid and cook on high pressure until the short ribs are tender, about 1 hour. Carefully release the pressure according to the manufacturer’s instructions.
  2. Remove the meat from the pressure cooker and set the beef broth aside. Shred the beef in a large bowl and add 1 to 2 cups of the broth.
  3. For the anise and piloncillo arepitas: Combine the piloncillo, anise seeds and 1 cup water in a pot on medium heat for 5 minutes. Turn off and let rest until warm to the touch, about 15 minutes. Combine this liquid with the masa, queso blanco, butter and salt in a bowl. Mix well with your hands until all the ingredients are incorporated and the dough does not stick to your hands.
  4. Divide the dough into 12 equal balls, about 2 ounces each, and flatten with the palms of your hands, pressing to make 2-inch rounds that are about 1/2-inch thick.
  5. Fill a fryer with oil halfway up the side. Heat the oil to 350 degrees F.
  6. Fry each arepita for 4 minutes, then remove and place on paper towels to drain.
  7. To serve: Serve the Asado Negro on the anise and piloncillo arepitas, with guacamole, queso blanco and cilantro.