Main Dish

Slow-Braised Short Ribs Marinated in HANNA Cabernet Sauvignon

HANNA - Alexander Valley

9280 Highway 128
Healdsburg, CA 95448

A hearty family favorite, this dish goes beautifully with roasted potatoes and butternut squash from the garden.

  • 3 cups HANNA Cabernet Sauvignon
  • 2 garlic cloves
  • 2 anchovies
  • 2 bay leaves
  • 1 large white onion, diced
  • 1 fennel bulb, trimmed and diced
  • 2 carrots, sliced
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon black peppercorns
  • 1 tablespoon allspice berries
  • 3 to 4 pounds beef short ribs
  • Salt and freshly ground pepper, to taste
  • 8 cups beef stock


In a large bowl, combine the wine, garlic, anchovies, bay leaves, onion, fennel, carrots, thyme, peppercorns and allspice berries. Add the short ribs, cover and refrigerate overnight.  

Preheat the oven to 300°F. 

Remove the short ribs from the marinade. Strain the liquid, reserving the liquid and vegetables separately. 

Season the short ribs with salt and pepper. In a large sauté pan, sear the short ribs on all sides. Add the reserved vegetables, then add the reserved liquid, stirring to scrape up any browned bits. Simmer until the liquid is reduced by one-third. Add the stock and bring to a simmer, skimming the surface as needed, and simmer until reduced by one-third. 

Transfer all the ingredients to a roasting pan and cover with aluminum foil. Transfer to the oven and cook until the short ribs are tender, 3 to 4 hours. Let the short ribs cool in the cooking liquid until ready to serve. 

HANNA - Alexander Valley

9280 Highway 128
Healdsburg, CA 95448