Red Wine Braised Wagyu Short Ribs
Braised Short Ribs have long been one of my most requested dishes as a private chef, and for good reason—they’re the perfect balance of comfort food and elegance. This recipe was actually one of the first I ever shared on my website, and over time I’ve adjusted it by adding new flavors, refining the method, and creating what I now consider my signature version: Red Wine Braised Wagyu Short Ribs. I love sourcing my Wagyu from Allen Brothers because the quality is always outstanding, and these particular short ribs were first served at a dinner honoring Dak Prescott of the Dallas Cowboys. Needless to say, they were hearty enough to satisfy a professional athlete while still impressing the guests with their tenderness and rich flavor.
The technique that really sets this recipe apart is searing the meat off the bone to get a full caramelization and remove it from the unsavory connective tissue, then braising it back on the bones for deep, beefy flavor. Slow cooking in red wine creates a sauce that is both luxurious and comforting, especially when paired with creamy whipped potatoes. For an extra layer of flavor and texture, I finish the dish with crispy pancetta and a sprinkle of fresh chives. This combination of indulgence and refinement is why I keep coming back to this dish and why my guests continue to request it. If you have a few hours to dedicate to the kitchen, these Red Wine Braised Wagyu Short Ribs will absolutely be worth the effort.
If you’d like to see the original recipe that kicked things off, click here!
Prep Time
10 minutes
Cook Time
3 hours, 45 minutes
Total Time
4 hour
Course
Main Entree
Cuisine
American
Servings
4 servings
Ingredients
Kosher salt
Black pepper
2 tablespoons vegetable oil
1 yellow onion, diced
3 carrots, chopped
3 celery, chopped
5 garlic cloves, roughly chopped
1 tsp. kosher salt
½ tsp. black pepper
2 Tablespoons tomato paste
2 cups red wine, such as a cabernet sauvignon or red blend
Fresh rosemary sprig and 5 sprigs of thyme, tied together with kitchen twine
2 bay leaves
4 cups beef stock or to about halfway up the short ribs
2 teaspoons Worcestershire
1 Tablespoon soy sauce
Corn starch slurry – 2 Tablespoons corn starch mixed with 1 cup water
1 Tbsp. extra virgin olive oil
3.5 oz. diced pancetta, for garnish
1 Tbsp. chopped chives, for garnish
Instructions
1. Pat short ribs completely dry on all sides with paper towels. Using a sharp knife, carefully slice the meat from the bone, getting as close as possible to the bone as to use the entire piece of meat. Sprinkle generously with salt and pepper on all sides.
2. Preheat oven to 350F and position a rack to the lower middle position.
3. Heat a large Dutch oven over medium high heat and add a few tablespoons of vegetable oil. Pat the short ribs dry one more time.
4. Sear the short ribs, about 3 mins. each side until a nice crust is achieved on all sides, remove to a separate plate. Sear both sides of the bones as well. Work in batches, as to not overcrowd the pan until all short ribs have been seared. Remove some of the accumulated grease, leaving only about 1-2 tablespoons in the pot.
5. To the same pot, add chopped onions, carrots, celery, garlic, salt and pepper. Stir to combine, scraping the browned bits from the bottom of the pot with a wooden spoon. Cook for about 7 mins. over medium low heat until vegetables are softened.
6. Add tomato paste and stir to combine, cook for 1 min. Next add the red wine, bring heat up to a boil, then reduce to a simmer to burn off the alcohol and reduce slightly for 3-4 mins. Add tied herbs and bay leaves.
7. Add the short rib bones back to the pot, setting them on top of the sauteed vegetables, next add the short ribs back to the pot, setting them on top of the bones. Add beef stock to about halfway up the short ribs but not covering, bring to a boil, then turn off the heat. Add Worcestershire and soy sauce. Cover and place in the oven.
8. After 1-1/2 hours, flip the short ribs, cover, and continue cooking for another 1-1/2 hours until fork tender.
9. Remove them from the oven and place the short ribs in a dish with some of the cooking liquid. Cover with foil to keep warm. Strain the cooking liquid over a colander into a large bowl, discard the solids. Add the strained cooking liquid back to a fat separator to discard the fat and then add it back to the pot. Taste for seasoning, adding salt and pepper if needed.
10. Over medium high heat, slowly drizzle in a corn starch slurry, a little bit at a time whisking to thicken until desired sauce consistency is achieved. You may not use all of it, depending on if you want a thin or thicker sauce, so go slowly.
11.Meanwhile in a separate skillet, heat over medium heat, add 1 Tbsp. extra virgin olive oil and cook the pancetta until golden and crispy, about 5 mins. Transfer to a paper towel lined dish.
12.Place the short ribs back into the pot with the sauce, coating all sides in the sauce. Serve over some creamy mashed potatoes with more sauce over the top, as well as the crispy pancetta and chopped chives.
Notes
I hope you enjoy preparing the delicious Red Wine Braised Wagyu Short Rib dish for your family and friends! Let me know what you think.
Here are a few recipes you might also enjoy: Red Wine Braised Lamb Shank, Roasted Vegetable Beef Stew, and Beef Bourguignon.