Updated: Nov 16, 2021
Ribs, tossed in a delicious cabernet-merlot stock and served with baby potatoes. The perfect holiday braised short rib recipe is finally here.
Now I know what your thinking - the holidays are a month and a handful of days away. Why jump into holiday recipes when Autumn is still around? Well, our Cabernet-braised short ribs are a great comfort meal throughout both the Autumn and Winter season.
We were inspired to recreate Wolfgang Puck's famous braised short ribs but we felt as if the original recipe was missing something and we just couldn't put our finger on it until we decided to try it on our very own.
Puck's original braised short rib recipe requires a minimum of 4 hours of cooking. Don't get me wrong, a tender piece of meat is never a bad thing. But when you cook anything for 4 hours you expect the results to be masterful - to say the least.
But the recipe fell short of that overall experience. But we aren't here to complain or compare our dish to the culinary professionals. We just felt a little short changed with the entire recipe and knew with a few tweaks to Puck's ingredients, we could make a short rib that has your guests begging for seconds.
Cabernet-Braised Short Ribs Recipe
For this recipe we used the following ingredients:
1 bottle of Peller Family Vineyards Cabernet Merlot (750 ml)
2 tablespoons of vegetable oil
1 teaspoon of black peppercorns (crushed)
1 teaspoon of ground white pepper
2 tablespoons of salt for taste
6-8 short ribs (trim the fat)
10 -12 cloves of garlic (peeled)
6 large shallots (peeled and split)
1 can of tomato paste
4 packs of beef broth (900ml each)
2 large carrots (peeled and cut lengthwise of 1-inch)
1 whole dried red chili pepper (optional)
6 parsley sprigs
2 thyme sprigs
2 bay leaves
Steps and Directions
Pour your wine into a large saucepan and set over a medium flame bringing your wine to a boil. Lower your flame or remove from stove once the wine has reduced in quantity by half.
Preheat your oven to 350 degrees fahrenheit and center your rack.
In a separate large dutch oven or pot, begin to heat your oil to a medium-to-high heat. Slowly add your marinated ribs (with your salt and crushed peppers). Sear ribs for 4 to 5 minutes on each side, until browned evenly on both sides.
Transfer your evenly browned ribs to a separate plate and store temporarily off to the side. Remove any unwanted fat left over from the pot you browned your short ribs in, set the flame to medium heat and begin adding your vegetables and herbs.
Brown your vegetables for about 5 to 6 minutes and ensure your ingredients are tossed evenly in your oil. Begin to stir in your tomato paste and mix for about 2 minutes until your paste is blended in thoroughly with the vegetables.
Add your boiled and reduced wine, and plate of ribs into your large dutch oven, tossing it into the tomato and vegetable mixture. Begin to pour your beef stock and bring to a boil. Add your whole dried red chili pepper overtop and cover your pot and let the braising begin.
Allow your braised ribs to cook in the oven for about 3 hours. Check after 2 1/2 hours if ribs are tender enough (you will know if your fork can go right through the meat without a fuss).
Remove any unwanted fat that might have boiled to the surface of your pot before transferring the meat to your serving plate.
Add a side dish of choice, we fried up a simple garlic and chive potatoes and served our Cabernet-Braised Short Ribs overtop and made sure to drizzle some of that extra stock overtop our ribs and potatoes.
This recipe was inspired by Wolfgang Puck's Cabernet Braised Short-Ribs.