Main Dish

Succulent Braised Beef Short Ribs

Soda Rock Winery

8015 Highway 128
Healdsburg, CA 95448

A succulent beef dish with Asian flavors, these short ribs are served on a bed of basmati rice. This recipe came from chef Suzanne, a friend of our Wine Club manager Selma, who contributes unusual dishes for our newsletter.

  • 4 pounds beef short ribs, trimmed of excess fat
  • Salt and freshly ground pepper, to taste
  • 1 cinnamon stick
  • 1 star anise
  • 2 bay leaves
  • 6 black peppercorns
  • 4 juniper berries
  • 5 cloves
  • 1/2 teaspoon coriander seeds
  • Olive oil as needed
  • 1 large shallot, chopped
  • 4 garlic cloves, chopped
  • 2-inch piece fresh ginger, peeled
  • 1 1/4 cups Cabernet Sauvignon
  • 2 to 3 cups beef broth
  • 1/2 cup hoisin sauce
  • 1/4 cup soy sauce
  • 1 teaspoon honey
  • Chopped green onions for garnish
  • Sesame seeds for garnish
  • Chopped fresh cilantro for garnish
  • Steamed basmati rice for serving
Let the short ribs stand at room temperature for 30 minutes. Season the ribs with salt and pepper. 

Wrap the cinnamon stick, star anise, bay leaves, peppercorns, juniper berries, cloves and coriander seeds in a piece of cheesecloth and tie with kitchen string. 

Preheat the oven to 350°F.

In a large Dutch oven over medium-high heat, warm 1 to 2 tablespoons olive oil. Working in 2 batches, add the short ribs and brown well on all sides. Transfer to a baking sheet. 

Add the shallot, garlic and ginger to the pot and cook, stirring occasionally, until lightly browned, 2 to 4 minutes per side. Add 1/4 cup of the wine and simmer, stirring to scrape up any browned bits. 

Add the remaining 1 cup wine, the broth, hoisin sauce, soy sauce and honey, then add the short ribs. They should be mostly submerged. If not, add more broth or water. Bring to  a boil, cover the pot and transfer to the oven. Cook for 1 hour, then turn the short ribs over and continue cooking until the meat pulls easily with a fork, about 1 1/2 hours more.

Transfer the short ribs to a serving platter and cover with aluminum foil. Strain 1 to 2 cups of the sauce from the pot and skim off as much fat as possible. If necessary, simmer the sauce in a small saucepan until reduced to the desired consistency. 

Garnish the short ribs with green onions, sesame seeds and cilantro. Serve with the sauce and steamed basmati rice.