Main Dish

Irresistible Short Ribs

Gustafson Family Vineyard

34 North St.
Healdsburg, CA 95448

  • RECIPE YEAR: 2014
  • RECIPE BY: Chef Shari Sarabi of Baci Cafe & Wine Bar
  • YIELD: Serves 6
  • PAIRS WELL WITH: 2010 Estate Petite Sirah

Deliciously tender beef short ribs are sure to please any carnivore. Serve with the starch and sautéed vegetables of your choice.

  • 3 pounds boneless beef short ribs (chuck flat)
  • Salt and freshly ground pepper, to taste
  • 1/2 cup olive oil
  • 1 large onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 4 garlic cloves
  • 2 cups red wine
  • 8 cups veal or beef stock, preferably organic
  • 1/4 bunch fresh flat-leaf parsley, chopped
  • 4 fresh thyme sprigs
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 1/2 cup cold unsalted butter, cut into pieces


Trim the short ribs of all excess fat and cut into 12 equal pieces. Season generously with salt and pepper. Let stand at room temperature for 30 minutes.

Preheat the oven to 350°F.

In a large sauté pan, warm the olive oil. Working in batches, add the short ribs and sear on all sides until browned and caramelized. Transfer to a large Dutch oven or other heavy-bottomed pot that is large enough for the meat to sit loosely in a single layer. 

In the same sauté pan, cook the onion, carrots, celery and garlic, stirring occasionally, until the vegetables are well caramelized. Using a slotted spoon, transfer the vegetables to the pot with the short ribs. 

Pour off any excess oil from the sauté pan and pour the wine into the hot pan, stirring to scrape up with browned bits. Add the stock, parsley, thyme, bay leaves and tomato paste and stir well, then pour the stock mixture into the pot with the short ribs. The liquid should just cover the meat. 

Cover the pot with parchment paper and then with aluminum foil, making sure it is airtight. Transfer to the oven and cook until the meat is fork-tender, 2 1/2 to 3 hours. 

Remove the pot from the oven and carefully remove the parchment and foil; there will be a lot of hot steam. Using a slotted spoon, transfer the short ribs to a bowl. 

Strain the cooking liquid and simmer over medium heat until it is reduced by about half and reaches a saucelike consistency. 

When you are ready to serve, return the meat to the sauce and heat until warmed through. Place 2 pieces of short ribs on each plate. While the sauce is still hot but off the stove, add the butter and beat vigorously with an immersion blender. Spoon the sauce over the short ribs.