Cabernet Braised Short Ribs

A little bit of patience goes a long way when cooking these ultra-tender short ribs. 

Servings: 2
Cook Time: 2 hours 30 minutes
Recipe Courtesy of: Alec Graham, Foley Food & Wine Society


1lb beef short ribs
2 carrots, peeled and chopped
2 stalks celery, peeled and chopped
1 white onion, chopped
2 bay leaves
1 cup cabernet
3 cups beef stock
Salt and pepper to taste


  1. Preheat oven to 300 degrees Fahrenheit.
  2. Heat a cast iron skillet over high heat, and sear short ribs on all sides until dark brown.
  3. Combine short ribs, vegetables, wine, bay leaves, and stock in an oven safe dish, cover with tin foil, and cook until tender, about 2 hours.
  4. Remove beef and vegetables from the liquid, and strain liquid into a medium saucepan. Reduce on high heat until thick.
  5. Serve short ribs along side vegetables, with reduced sauce.