Recipe: Châtel Farms Red Wine Braised Short Ribs from Palmetto Bluff Club

Châtel Farms Red Wine Braised Short Ribs

Savor the essence of luxury with the Palmetto Bluff Club’s exquisite Châtel Farms red wine braised short ribs. Crafted by Rhy Waddington, director of culinary events and chef, this recipe invites you to indulge in the rich flavors you cherish, accentuated by the exquisite taste of wine.


4-8 Châtel Farms wagyu short ribs

1 onion

2 celery stalks

1 head garlic

1-2 large carrots

1/2 cup flour



2 bay leaves

1 bottle red wine

8 cups beef stock

1/4 cup black peppercorns

1/8 cup brown sugar

1 tablespoon unsalted butter

1 knob fresh horseradish


[1] Heat the oven to 350 degrees. Optional: Trim excess fat from the ribs.

[2] Season the short ribs with sea salt and black pepper, then dredge in flour on all sides. Shake off excess and sear for 2-3 minutes on each side in a Dutch oven over medium heat with oil.

[3] Set the ribs aside and add in chopped onion, celery and carrots and stir for 4-5 minutes. Slice the garlic bulb in half and add to the pot. Add the red wine and beef stock.

[4] Add in the brown sugar, fresh herbs to taste, bay leaves and black peppercorns. Bring to a simmer, then add the short ribs back to the pot, cover and place in the oven for 3 hours.

[5] Remove the ribs and set aside. Strain or scoop out the vegetables, herbs and peppercorns and cook the red wine sauce over medium heat until reduced by half. Whisk often, about 15-20 minutes. It should coat the back of a spoon. Finish it with a knob of butter and fresh thyme.

“Châtel Farms is a farm in Reidsville, Georgia, that Palmetto Bluff uses for some of its beef products. I serve this dish on a potato and celeriac mash, sautéed garlic spinach provided by Farmer Shane at the Palmetto Bluff Farm, and I finish it with some fresh horseradish.”  — Chef Rhy Waddington

Chef Rhy Waddington

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