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Wine-Braised Short Ribs

Course: Beef
Servings: 4 servings
Author: Barbara Schieving


  • Canola oil for browning the ribs (can use any mild to non-flavored oil)
  • Plain/all-purpose flour for dredging
  • 8 beef short ribs 3 1bs at least 1" thick
  • 2 large onion cut into a large dice, divided
  • Kosher Salt to taste
  • 4 carrots cut into bite-sized pieces, divided
  • 2 celery stalks cut into 1 inch pieces
  • 2 tablespoons tomato paste
  • 3 cups Zinfandel or other fruit-heavy red wine you may use beef stock or a combo with water
  • 1 head of garlic cut horizontally
  • 2 bay leaves
  • cup honey you may substitute 2 tablespoons brown sugar
  • 1 teaspoon cracked peppercorns
  • 1 tablespoon butter for sautéing
  • 1 pound mushrooms sliced thin


  • 2 tablespoons 30 ml (⅓ oz/10 gm) minced fresh parsley
  • 1 tablespoon 15 ml (⅓ oz/10 gm) minced garlic
  • 1 tablespoon 15 ml (⅜ oz/12 gm) grated lemon zest.


  • In a heavy ovenproof pot, add enough oil to cover the bottom about ¼" (5 mm).
  • Put some flour on a plate and dredge the short ribs (or your choice of meat) on all sides and shake off the excess.
  • When the oil is hot, add the ribs/meat and brown on all sides—you may have to do this in batches so as not to crowd the pan and steam instead of sear. You want to form a nice crust on the beef meat. There is lots of flavor in this.
  • Remove the ribs/meat and drain on paper towel.
  • Preheat the oven to very low 250°.
  • Drain off any remaining oil, and wipe pot clean.
  • Add a little canola oil to coat the bottom of the pot, add half the onions and cook over medium heat until the onions have softened.
  • Add a sprinkle of salt.
  • Add half the carrots and all the celery (refrigerate the onions and carrots for use later). Cook for 5 minutes—the longer you cook the vegetables and they caramelize you develop flavor—so you can brown them up.
  • Add tomato paste and stir around to heat through.
  • Add the wine (or stock/water if using)—3 cups is just about the entire bottle and if it’s too early to enjoy a glass then you can add the entire bottle!
  • Add the garlic (its ok for the cloves to be unpeeled but remove the outer layers) Add the honey and peppercorns. Add the bay leaves, and season with a sprinkle of salt.
  • Place the ribs/meat in the pot (its ok if they go on top of each other now). Bring to a simmer.
  • Cover pot with the lid ajar or make a parchment lid to fit. Place in the oven and cook for 4 hours.
  • Remove the pot from the oven and allow cooling. Remove ribs meat and place on a plate and cover with plastic wrap and refrigerate.
  • Strain the braising liquid and allow chilling - then removing the congealed fat.
  • Sear mushrooms by placing them in a hot dry sauté or frying pan and cook for a minute or two each side, while pressing down with the spatula.
  • Melt butter in your braising pot.
  • Add the remaining onions and carrots and sauté for 5 minutes. Add ribs and mushrooms. Add the reserved braising liquid.
  • Bring to a simmer. Cover and cook over medium-low heat until carrots a fork tender.
  • For the Gremolata, stir together the parsley, garlic and lemon zest. Don’t skip this part—the Gremolata adds so much to this dish. You can also use orange zest too!
  • Serve ribs with mashed potato, buttered egg noodles or polenta—garnish with the Gremolata.

Storage & Freezing Instructions/Tips:

  • The ribs/meat may be prepared 1-2 days in advance. Ensure that the ribs/meat is are covered in plastic wrap so it doesn’t dry out.


adapted from Michael Ruhlman