Slow Braised Wagyu Short Ribs

Slow Braised Wagyu Short Ribs

Slowly braising Cross Creek Ranch short ribs earns any chef the ranking “top chef”.  When treated to a long steamy cook on the grill, smoker, or even the oven, these short ribs will become the most unctuous “fancy pants” entree you’ll dish up.  Slow braising melts the fat like a confit, and brings the amazing umami flavor to life.  The simple rustic short rib lengthens its stride and its honor as a member of our prized Wagyu family.

Yield: 4 servings

Time: 30 min prep 3 hour cook


6 Cross Creek Ranch American Wagyu Short Ribs
1 ½ Teaspoons salt
1 ½ Teaspoons pepper
2 Tablespoons olive oil
3 Garlic cloves, finely chopped
1 Large sweet onion, chopped
2 Carrots, peeled and chopped
2 Tablespoons tomato paste
1 Cup dry red wine (1 cup beef consommé can be substituted)
2 Cups beef stock
2 Sprigs of thyme
2 Bay leaves
2 Sprigs of Rosemary



  1. Preheat oven to 325°
  2. Salt and pepper the short ribs
  3. Heat olive oil over high heat in large oven proof pot (dutch oven with lid is best option)
  4. Once the oil is hot, add half of the short ribs and brown on all sides, repeating with remaining ribs.  Ribs should have a brown crust when completed, approximately 3 minutes per side.
  5. Remove ribs from the pan and set aside.
  6. Reduce heat to medium and add onion and garlic into the pot and cook for two minutes.
  7. Add carrots to onion and garlic and cook for five minutes, or until carrots have softened
  8. Add tomato paste and cook for one minute
  9. Add red wine, beef stock, sprigs of thyme and rosemary, and bay leaves.  Stir until tomato paste is dissolved
  10. Place short ribs back into the pot
  11. Cover with lid and transfer to oven for three hours, or until meat can be easily removed from bone
  12. Remove ribs carefully, keeping the meat on the bone, cover to keep warm and set aside.
  13. Strain all liquid in the pot, pressing juices out of the vegetables, (this is optional, skip this step if you don’t mind a chunky sauce)
  14. Return sauce to the pot and bring to a simmer over medium heat, stirring occasionally to thicken the sauce, salt and pepper to taste.
  15. Place ribs with sauce, serve hot.


If the sauce is thicker than your preference, add a small amount of water to reduce or thin the sauce out.

Short Ribs can be heavy in fat.  If the sauce is too fatty, pour into a fat separator to remove some of the fat.  If you do not have a separator, pour sauce into a bowl and let it cool.  Once the fat rises to the top you can skim it off and continue as stated in the recipe.

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