Fall-Off-The-Bone Cabernet-Braised Short Ribs (Holiday-Ready!)

Looking to wow your guests with a hearty, show-stopping main dish? These Cabernet-Braised Short Ribs are tender, rich, and infused with bold red wine flavour—perfect for cozy fall dinners, holiday gatherings, or anytime you want to impress without the stress.

Inspired by Wolfgang Puck’s famous version, we set out to tweak the classic with a few extra flavour boosts. The result? A luxurious short rib recipe that tastes like it simmered in a 5-star kitchen—but you can make it right at home.

Why You’ll Love This Recipe

• Rich, deep flavour from slow-braised ribs and reduced cabernet merlot

• Holiday-worthy but simple enough for a weekend dinner

• Fork-tender meat with a glossy, garlicky wine sauce

• Perfect with potatoes, creamy polenta, or crusty bread

Ingredients (Serves 6)

• 1 bottle (750ml) Peller Family Vineyards Cabernet Merlot

• 2 tbsp vegetable oil

• 1 tsp crushed black peppercorns

• 1 tsp ground white pepper

• 2 tbsp kosher salt

• 6–8 bone-in beef short ribs, trimmed of excess fat

• 10–12 cloves garlic, peeled

• 6 large shallots, peeled and halved

• 1 can tomato paste

• 4 cartons (900ml each) beef broth

• 2 large carrots, peeled and cut into 1-inch pieces

• 1 whole dried red chili (optional)

• 6 sprigs fresh parsley

• 2 sprigs thyme

• 2 bay leaves

Instructions

Step 1: Reduce the Wine

In a medium saucepan, pour in the entire bottle of wine. Bring to a boil, then reduce heat and simmer until it’s reduced by half. Set aside.

Step 2: Preheat & Sear

Preheat oven to 350°F (175°C). In a large Dutch oven, heat vegetable oil over medium-high heat. Season ribs with salt, black pepper, and white pepper. Sear ribs in batches until browned on all sides (about 4–5 minutes per side). Transfer to a plate.

Step 3: Sauté the Aromatics

Remove excess fat from the pot. Lower the heat to medium and add garlic, shallots, carrots, and herbs. Sauté for 5–6 minutes until golden and aromatic.

Step 4: Build the Sauce

Add tomato paste to the veggies and stir for 2 minutes. Pour in the reduced wine and scrape up any browned bits. Return ribs to the pot and add enough beef broth to cover the meat. Add chili pepper on top.

Step 5: Braise

Cover and bake in the oven for 2.5 to 3 hours, until meat is fork-tender.

Step 6: Skim & Serve

Skim excess fat off the top. Serve ribs hot with a generous ladle of the wine reduction sauce.

What to Serve With Short Ribs

• Garlic and chive mashed potatoes

• Crispy roasted baby potatoes

• Creamy polenta

• Crusty bread for dipping

• Steamed green beans or broccolini

Pro Tips

• Don’t skip the wine reduction—it deepens the flavour and creates a velvety sauce.

• For a smoother sauce, strain the broth before serving.

• This dish is even better the next day! Store in the fridge and reheat slowly.

Recipe Summary

• Prep Time: 30 minutes

• Cook Time: 3 hours

• Total Time: 3 hours 30 minutes

• Servings: 6

• Skill Level: Intermediate

• Cuisine: Modern Comfort, Holiday

Final Thoughts

Whether you’re cooking for the holidays or treating yourself to a fancy night in, these Cabernet-Braised Short Ribs are an instant classic. Rich, soulful, and deeply satisfying—you’ll be going back for seconds (and thirds).