RECIPE: Cabernet Braised Short Ribs

By: Anne Cutler Email
By: Anne Cutler Email

Chef BJ Mueller from David’s Grill ~ The Resort at Red Hawk

Cabernet Braised Short Ribs


6 - 3 bone short ribs cut to 1 ½”
2 sprigs of fresh rosemary, de-stemmed and
rough chopped
6 sprigs of fresh thyme, de-stemmed
4 tablespoons olive oil
Kosher salt and fresh ground pepper
1 large carrot, peeled and cut into 1” coins
2 stalks of celery, diced large
1 large yellow onion, diced large
4 cloves of garlic, rough chopped
1 – 750 ml bottle of cabernet sauvignon
1 quart of veal or beef stock


1. Preheat oven to 225º
2. In a large container toss short ribs with oil and herbs
3. Season evenly with salt and pepper
4. Loosely place the short ribs in a 4” deep roasting pan,
which has been heated over medium/high heat for 5
5. Brown ribs on each side for approximately 3 minutes,
remove from pan and set aside
6. Immediately add carrots, celery, onion, and garlic to pan
7. Sauté for approximately 5 minutes stirring continuously
8. Place ribs back into the pan
9. Add equal parts wine and stock to the pan until liquid
covers ¾ of the ribs
10. Bring to a simmer, cover and place in preheated oven
for 3 ½ hours
11. Check to see if the ribs are cooked through, they should be falling off the bone. Add 30 minutes if they still need more time to cook.
12. Remove ribs from baking pan to serving dish, cover
with foil until service
13. Strain the remaining liquid from the roasting pot and
use to top ribs for service

Cabernet Short Ribs ~ Serves 6

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