Pine Ridge Vineyards

35 Years of our History

Food & Wine

Recipes paired with Cave 7

Braised Beef Short Ribs

  • 6 beef short ribs
  • salt and pepper to taste
  • 1 cup flour
  • 2 tablespoons grapeseed oil, as needed
  • 3 carrots, chopped into 2-inch pieces
  • 2 leeks, chopped into 2-inch pieces
  • 3 yellow onions, chopped into 2-inch pieces
  • 6 cloves garlic, whole
  • 6 cloves garlic, whole
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 5 cups beef stock
  • 2 bay leaves
  • 8 sprigs thyme
  • 1 sprig sage
  • 1 sprig rosemary

Preheat oven to 325°F.  Trim excess fat from ribs. Season with salt and pepper and dust lightly with flour.  In an oven-proof casserole pan with at least 4-inch sides, heat 2 tablespoons oil over high heat.  Sear ribs until browned on all sides, then remove from pan and set aside.

To the heated pan, add carrots and cook until brown on both sides.  Remove carrots and set aside.  Add to the pan onions and leeks until brown, then add garlic and tomato paste.  Cook for an additional minute then add red wine.  Reduce heat to simmer for 3 minutes, then add stock, bay leaves, herbs, carrots and ribs.

Turn off heat, cover pan tightly with foil or lid and place in oven for 3 1/2 hours or until fork tender.  Remove pan from oven and allow ribs to cool in stock.  When cool, remove from stock, trim short rib meat from bones, discard bones, and strain stock through a fine mesh strainer into a saucepan.

Over medium heat, reduce braising stock by 1/4.  Pour 1/2 cup of the reduced stock (keep the remaining stock on the stovetop warm) into a covered baking dish with the trimmed short ribs.  Cover and reheat by baking at 325°F for 15 to 20 minutes.

Place short ribs over whipped potatoes or polenta and drizzle with warmed, reduced braising stock from stovetop.

  • Yeilds
  • 6 servings
  • Pair With
  • Cabernet Sauvignon, Bordeaux-Style Blends
  • Course
  • Main
  • Ingredient
  • Beef


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