• Main Courses

Bao Buns with Wagyu Ribs



  • 2.2 lbs (1 kg) of Wagyu beef ribs
  • 4 tablespoons (59 ml) of olive oil
  • Zest finely grated from 1 orange
  • Juice of 1 orange
  • 2 cloves of garlic
  • 1 onion
  • 1 carrot
  • 1 stalk of celery
  • 2 cups (500 ml) of full-bodied red wine
  • Salt to taste

For the bao buns:

For the dough:

  • 2 cups (300 g) all-purpose flour (type 0)
  • 2/3 cup (160 g) of warm water
  • 2 1/2 tablespoons (30 g) sugar
  • 3/4 teaspoon (3 g) dry yeast (1 3/4 teaspoons if fresh)
  • 1 tablespoon (15 ml) oil
  • 3/4 teaspoon (4 g) salt

Chives 4.2 oz (120 g)


For the bao dough:

In the bowl of a stand mixer with a hook attachment, combine the flour, sugar, and yeast.

In a jug, mix the warm water, oil, and dissolve the salt.

Gradually pour the liquid into the mixer, kneading until the dough forms a ball.

Let the dough rise for 2 hours in a bowl greased with a drizzle of oil, covered with plastic wrap.

For the filling:

Meanwhile, cut the vegetables into a mirepoix, grate the orange zest, and squeeze the juice.

Marinate the boneless Wagyu ribs with salt, brown them well with extra virgin olive oil, remove the meat, add the vegetables, sauté for 3 minutes, add the ribs back in, pour in the orange juice, add zest, deglaze with red wine, and once the alcohol has evaporated, cover and cook for 2 hours on low heat, turning occasionally. 

Flour the surface, roll out the dough with a rolling pin to about 1/5 inch (half a centimeter) thick, cut out discs with a 4.7 inch (12 cm) pastry cutter, fold into a half-moon with a piece of paper in the middle, cover with plastic wrap, and let rise for another 30 minutes.

Once cooked, remove the ribs, cut into pieces 0.8 inches (2 cm) thick and 4 inches (10 cm) long, degrease the cooking sauce, blend the vegetables slightly, add the ribs, and let them season well.

Cook the bao in the steamer for 15 minutes.

Once ready, remove the paper, fill with the rib pieces, and top with fresh chives. Plate and serve.

Buon appetito!

Half Sardinian and half German, born on the border with Hungary, Sebastian is the resident chef creator of GialloZafferano. He offers his community an irresistible glimpse into his contemporary and genuine cuisine, meticulously crafted even in the simplest preparations. He graduated from the most prestigious Italian cuisine training center, ALMA - Scuola Internazionale di Cucina Italiana. He is extremely attentive to raw materials, and in his videos, he surprises everyone with his meticulousness and the tricks of the trade that make his dishes unique in taste and presentation. Since 2024, he has been the Resident Chef Creator of GialloZafferano.