Wagyu Short Rib

Turnip Purée, Pickled Shallot Jus, Charred Scallions, Chive Oil, Nasturtium

Chef Jonathan Bauman of Delilah at Wynn Las Vegas | Las Vegas, NV

---

Adapted by StarChefs  |  May 2026  |  Photo: Will Blunt

INGREDIENTS

Wagyu Short Rib: 
Wagyu short ribs
Kosher salt
Ground black pepper
Wagyu beef tallow
Rosemary
Thyme

Pickled Shallots:
1 kilogram brunoised shallots
2 kilograms red wine vinegar
400 grams granulated sugar
100 grams sea salt

Pickled Shallot Jus:
500 grams diced butter
200 grams thinly sliced shallots
20 grams chopped garlic
30 grams ground black pepper
12 kilograms veal demi-glace
800 grams heavy cream
500 grams port wine reduction
500 grams red wine reduction
60 grams sea salt
60 grams Lambrusco vinegar
30 grams fresh thyme leaves
3 bay leaves

Chive Oil:
500 grams chopped chives
180 grams chopped parsley
15 kilograms grapeseed oil

Turnip Purée:
200 grams grapeseed oil
200 grams julienned shallots
80 grams thinly sliced garlic
15 grams sea salt
2.5 kilograms thinly sliced turnips
150 grams heavy cream
32 grams granulated sugar
40 grams horseradish
12 grams xanthan gum

To Assemble and Serve:
Yield: 1 serving
Veal demi-glace
2 scallions, charred, cut into thirds
Nasturtium leaves

METHOD

For the Wagyu Short Rib:
Heat the water bath of an immersion circulator to 145°F. On a clean work surface, season short ribs liberally with salt and pepper. Set aside. In a sauté pan over medium heat, melt tallow. Add seasoned short ribs and sear on all sides. Transfer to a vacuum bag with desired amount thyme and rosemary. Seal and cook sous vide 72 hours. After three days, remove short ribs from bag. Wrap tightly in plastic wrap, and refrigerate.

For the Pickled Shallots:
Place shallots in a nonreactive container and set aside. In a saucepan over medium-high heat, bring remaining ingredients and 1 kilogram water to a boil. Pour over shallots. Let cool.

For the Pickled Shallot Jus:
In a rondeau over high heat, melt butter. Add shallots, garlic, and pepper. Sauté until alliums are fragrant. Deglaze pan with port wine and cook 2 minutes. Add remaining ingredients. Cook additional 15 minutes. Strain into a nonreactive container. Stir in desired amount Pickled Shallots. Using a Vitamix Commercial immersion blender, blend mixture until fully emulsified. Let cool. Cover and refrigerate.

For the Chive Oil:
In a Vitamix Commercial blender, purée all ingredients until smooth. Transfer to a sauté pan over medium heat. Cook until au sec, stirring occasionally. Once oil separates from solids, strain through cheesecloth into a nonreactive container. Let cool. Cover and refrigerate.

For the Turnip Purée:
In a rondeau over medium flame, heat oil. Add shallots, garlic, and salt. Cook until alliums are soft and translucent. Add turnips, cream, and sugar. Cook until turnips are fork-tender. Transfer mixture to a Vitamix Commercial blender. Purée on high speed until smooth. With machine running, add horseradish and xanthan gum. Blend until fully incorporated. Transfer to a saucepan over low heat. Keep warm.

To Assemble and Serve:
Prepare and heat grill to medium-high heat. Place Wagyu Short Rib on hot grill. Baste with veal demi-glace. Cook until warmed through. Transfer to the center of a serving plate. Top with 1 spoonful Pickled Shallot Jus. Place 1 spoonful Turnip Purée to the left of plate. Place charred scallions to the right side of plate. Garnish with nasturtium. Finish with drizzle Chive Oil.

---