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Vaca Frita (Braised Short Ribs with Red Wine Sauce)

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Yield: 20 servings

kikkoman products used:


Braised Short Ribs:
3 pounds julienned onions
5 cups vegetable oil
2 cups red wine vinegar
1 cup Kikkoman Soy Sauce
3 ounces ancho chiles
2 1/2 ounces salt
2 ounces granulated garlic
2 ounces ground cumin
1/2 ounce black pepper
1/2 ounce bay leaf
20 pounds beef short ribs
4 cups red wine
1/2 pound vegetable base

Red Wine Sauce:
1/2 pound diced carrots
1/2 pound diced onions
1/4 pound Granny Smith apples, cored and chopped
1/4 pound diced celery
3 tablespoons vegetable oil
3 ounces brown sugar
7 cups red wine
2 1/2 quarts demiglace


To make braised short ribs, in nonreactive container, combine onions, oil, vinegar, soy sauce, chiles, salt, garlic, cumin, pepper and bay leaf. Add short ribs; turn to coat well with marinade. Refrigerate 24 hours.

Sear short ribs in large sauté pan or rondo; remove from pan. Deglaze with red wine and marinade; simmer about 20 minutes. Add vegetable base and 1 gallon water. Cover and braise in 350ºF oven about 1 3/4 hours or until tender. Cool short ribs in braising liquid; remove, trim and portion into 6-ounce rectangles. Split each 6-ounce rectangle into two 3-ounce rectangles per portion. For each serving, in hot pan, crisp 1 portion short ribs in small amount of oil; serve with 1/2 cup red wine sauce.

To make red wine sauce, sauté carrots, onions, apples and celery in oil until soft. Add sugar; cook until sugar melts and starts to caramelize. Add red wine; reduce to syrupy consistency. Add demiglace; simmer on very low heat, skimming away scum as it forms; do not allow sauce to over-reduce. Strain gently, first through a large-holed strainer, then through a fine chinois.

Recipe by Guillermo Pernot, Cuba Libre Restaurant & Rum Bar, Philadelphia & Atlantic City


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

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