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Posted February 2006

Wine Country Recipes - Entrée, Short Ribs

Redd Restaurant


Braised Beef Short Ribs

Chef Eric C. Maczko
Winery Chef, Pine Ridge Winery

Prepared during a Creative Culinary Combinations Class held at the winery on Monday, January 30, 2006. The cooking seminars are $40 per person.

Braising is a great way to help chase away any lingering winter blahs. What is better than the great smell of a long, slow cooked meal – that was easy to prepare and serve? This uncomplicated technique transforms tougher cuts of meats into juicy, tender morsels with a sauce that melds the flavors of the meat and vegetables intricately.


Braised Beef Short Rib Recipe

Yield: 6 portions

Wine Pairing:

2002 Pine Ridge Charmstone $30 a bottle

2002 Pine Ridge Stags Leap District Cabernet Sauvignon $75 a bottle

6 ea. – Beef Short Ribs (cut 2” x 2” x 6”)
3 ea – Carrots (chopped)
3 ea – Yellow Onion (chopped)
6 ea – Garlic cloves
2 T – Tomato Paste
1 oz – Red Wine
6 C – Beef Stock
2 ea. – Bay Leaves
8 ea – Thyme Sprigs
1 ea – Sage Sprigs
1 ea – Rosemary Sprigs
A.N. – Grape Seed Oil
A.N. – S & P

1) Trim excess fat from short ribs.   Season with S&P, and dust lightly with flour.   Sear in approx. 1T hot oil until browned on all sides, then remove and reserve.  

2) Continue to heat pan, and add in carrots to brown.   Remove, then add in onions until nicely browned.  

3) Add into browned onions: garlic and tomato paste.   Cook for an additional minute, then add in red wine. Cook 1 more minute, now add stock, bay leaves, herb sprigs, carrots, and ribs. Cover with foil or lid and place into 350F oven for 3 ½ hours or until fork tender.

4) Allow ribs to cool in stock. Remove, trim off bones and strain stock through a fine mesh strainer. Reheat, adjust seasoning, and serve.


Chef's Serving Suggestions:

Beef short ribs can be part of a hearty winter meal, but shouldn't stand alone. To complement the richness of the rib while retaining the essence of winter's bounty, try whipped Yukon gold potatoes or parmesan polenta. Or serve with a side of seasonal vegetables like cabbage, Brussels sprouts or roasted turnips, parsnips, carrots, or rutabagas to add a mild sweetness to the meal.

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