Menu Enter a recipe name, ingredient, keyword...

Short Ribs Braised in Cabernet Sauce


4 servings. Serve with Chateau St. Michelle's Indian Wells Cabernet Sauvignon

Google Ads
Rate this recipe 0/5 (0 Votes)
Short Ribs Braised in Cabernet Sauce 0 Picture


  • 3 lbs beef short ribs
  • 2 T EVOO
  • 2 slices bacon, diced
  • Flour
  • 1 lg yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 c Roma tomatoes, chopped
  • 1 carrot, grated
  • 2 T tomato paste
  • 2 T chopped celery leaves
  • 2 T chopped Italian parsley
  • 1 T chopped fresh rosemary
  • 1 T chopped fresh thyme
  • 1 T dry mustard
  • 1 clove
  • Pinch of sugar
  • Pinch of orange zest
  • 1 1/2 c Indian Wells Cabernet or other dry red wine
  • Salt & pepper to taste



Step 1

Preheat oven to 375. Dredge short ribs I flour. Heat in Dutch oven with fitted lid over med high heat. Add olive oil. When hot add short ribs & brown on all sides. Remove short ribs & set aside.

Add bacon, onion & garlic. Sauté until onions are tender & bacon is golden on edges. Stir in tomatoes & grated carrot; cook until soft. Add remaining ingredients, stirring well.

Put short ribs into pot, cover & put in oven. Cook for about 1 hr, stirring occasionally until meat is very tender. Serve with sauce ladled over ribs & a glass of Indian wells Cabernet.

Review this recipe