Red Wine Braised Boneless Short Ribs

Red Wine Braised Wagyu Short Ribs

Prep time: 30 mins | Cook time: 3.5 – 4 hours | Oven: 325°F (165°C)

Wagyu short ribs are uniquely decadent. While standard beef relies on the breakdown of collagen to get tender, Wagyu has the added benefit of intense intramuscular fat. This braise breaks down the connective tissue while rendering that fat, resulting in a rich, fork-tender bite.

What You Need

• Hardware: Cast iron Dutch oven (or heavy pot with a tight lid).
  
  
• The Base: Onions, carrots, celery, garlic.
  
  
• The Liquid: Dry red wine (Cabernet or Merlot) and Beef stock.
  
  
• Fresh Herbs: Thyme, Rosemary, Bay leaf.

Instructions

1. Season ribs generously with salt and pepper. Sear in your Dutch oven on high heat until dark brown on all sides. Note: No oil needed—the Wagyu fat renders instantly. Remove ribs and set aside.
   
   
2. Toss chopped onions, carrots, and celery into the hot rendered beef fat. Cook 5–7 minutes until softened. Add garlic in the last minute so it doesn't burn.
   
   
3. Pour in 1–2 cups of red wine. Scrape the bottom of the pot to release the "fond" (the tasty brown bits). Simmer for 5 minutes to reduce the alcohol.
   
   
4. Return ribs to the pot. Add beef stock until meat is 3/4 submerged (keep tops exposed to help them glaze). Add your herbs.
   
   
5. Cover and place in the oven at 325°F. Check at the 3-hour mark. They are done when a fork slides out with zero resistance.
   
   
6. Before serving, use a ladle to skim the layer of clear liquid fat off the top of the sauce.