The first cold snap of fall does something to a cook. The grill gets covered, the Dutch oven comes down off the high shelf, and suddenly an afternoon spent smelling red wine and thyme drift through the house sounds like the best plan anyone has had in months.

Beef back ribs come from the rib section, the same part of the animal that gives us the ribeye. Their meat sits between the bones rather than on top of them, and it carries much of the same rich marbling as the steak next door. They're usually thought of as smoker or grill material, but a slow braise turns that tender rib meat into something spoonable, with the bones adding depth and body to the sauce as it cooks.

With Wagyu, that marbling goes further. The fat renders gradually into the braise, basting the meat as it goes, and what comes out of the oven is rich enough that a small portion over polenta feels like a feast.

A few notes before you start

Wagyu gives off more fat than conventional beef, which is a gift if you know how to manage it. Pour off most of the rendered fat after searing (save it for roasting potatoes later in the week), and if you can, make this a day ahead. Once the braise chills overnight, the fat rises and firms into a solid layer you can lift right off, leaving you with a cleaner, glossier sauce. The meat also tastes better on day two.

Back ribs usually come as a rack with a thin membrane on the bone side. Peeling it off lets the seasoning and braising liquid get into the meat. Slide a butter knife under the membrane at one end, grab it with a paper towel, and pull. Then cut the rack into individual ribs so they sear evenly and fit in the pot.

Choose a dry red you'd happily drink. A Côtes du Rhône, Syrah, or Zinfandel all work well. Skip anything heavily oaked or aggressively tannic, since those qualities concentrate as the wine reduces.

And let the ribs sit out for 45 minutes or so before they hit the pan. Cold meat seizes and sears unevenly, and tempering is one of the easiest ways to get a deep, even crust.

Red Wine–Braised Wagyu Back Ribs

Serves 4 | Active time: 45 minutes | Total time: about 3½ hours, plus optional overnight chill

Ingredients

• 5 to 6 pounds Miraflora Wagyu beef back ribs (about 2 racks) [TK: product link]

• 1 tablespoon kosher salt

• 1¼ teaspoons freshly ground black pepper

• 1 tablespoon neutral oil

• 1 large yellow onion, diced

• 2 medium carrots, diced

• 2 celery ribs, diced

• 6 garlic cloves, smashed

• 2 tablespoons tomato paste

• 1 bottle (750 ml) dry red wine

• 1½ to 2 cups beef stock

• 4 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 2 bay leaves

• 1 to 2 teaspoons red wine vinegar, to finish

For the gremolata (optional but recommended)

• ½ cup flat-leaf parsley, finely chopped

• Zest of 1 lemon

• 1 small garlic clove, minced

Instructions

1. Prep and season. Remove the membrane from the bone side of each rack, then cut between the bones into individual ribs. Pat dry and season all sides with salt and pepper. For deeper flavor, do this the night before and refrigerate uncovered. Either way, let the ribs sit at room temperature for 45 minutes before cooking.

2. Heat the oven. Position a rack in the lower third of the oven and preheat to 300°F.

3. Sear the ribs. Heat the oil in a large (7-quart or bigger) Dutch oven over medium-high heat. Working in batches so the pan isn't crowded, sear the ribs until deeply browned on the meaty sides, 2 to 3 minutes per side. Transfer to a plate. Pour off all but about 2 tablespoons of the rendered fat.

4. Build the base. Lower the heat to medium. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Add the garlic and tomato paste and cook for 2 minutes more, stirring until the paste darkens to a brick red.

5. Add the wine. Pour in the wine and scrape up the browned bits from the bottom of the pot. Bring to a lively simmer and let it reduce by about half, 12 to 15 minutes.

6. Braise. Add 1½ cups of the stock along with the thyme, rosemary, and bay leaves. Return the ribs to the pot, standing them on their edges or nestling them snugly, along with any juices from the plate. The liquid should come about three-quarters of the way up the meat; add more stock if needed. Bring to a simmer, cover, and transfer to the oven.

7. Wait. Braise for 2 to 2½ hours, until the meat is fork-tender and pulls easily from the bone. Start checking at 2 hours; back ribs cook faster than short ribs and can dry out if left too long.

8. Chill (optional). Let the pot cool, then refrigerate overnight. The next day, lift off the solidified fat and gently rewarm the ribs in the liquid on the stovetop.

9. Finish the sauce. Transfer the ribs to a platter and tent with foil. Strain the braising liquid, pressing on the vegetables, and return it to the pot. Simmer until reduced enough to coat the back of a spoon, 10 to 15 minutes. If you skipped the overnight chill, skim the fat from the surface first. Stir in the vinegar, then taste and adjust the salt.

10. Serve. Mix the gremolata ingredients together. Spoon the sauce over the ribs and top with a pinch of gremolata. Serve over creamy polenta, buttered egg noodles, or mashed potatoes, two or three ribs per person.

Make it your own

Swap half the red wine for a dark porter for a maltier, more autumnal braise. Add a strip of orange peel with the herbs for a subtle brightness that plays well with the richness of the beef. Any leftover meat pulls easily off the bone and, folded back into the sauce, makes an outstanding ragù for pappardelle.

Find Miraflora Wagyu back ribs and the rest of our braising cuts in the shop here: https://miraflorawagyu.com/products/wagyu-back-ribs