Beef Short Ribs served over Polenta on a white plate with a fall-inspired table set.


Red Wine Braised Short Ribs

Fall is here and now is the perfect time to enjoy a heart-warming meal of wine-braised short ribs with a pour of our newly released 2019 IL Mostro Red Wine. The bold, unctuous flavors of this recipe were made for IL Mostro's robust fruit, fine-grained tannins and expressive finish.

Perfect for a cold, rainy day, we served our fall-off-the-bone short ribs over creamy polenta, and let us tell you – the results were divine. Scroll below to get the recipe and be sure to stock up on a 4-pack of IL Mostro!

Ingredients (Serves 2)

Braised Short Ribs
1 pound beef short ribs 
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspon cumin
1 tablespoon olive oil
1 medium carrot, large dice
1 medium onions, large dice
2 stalks celery, large dice
1 head of garlic, sliced in half with the root intact
4 fresh thyme sprigs
1 bay leaf
1 tablespoon tomato paste
2 cups dry red wine
1-2 cups beef broth
Butter, as needed
White Wine Vinegar or Sherry Vinegar (optional)
Salt and pepper to taste



Raw beef short ribs on waxed paper with seasoning.
1 Season ribs with salt, pepper, garlic powder and cumin on all sides. In a large dutch oven or heavy pot, heat oil over medium heat. In batches, sear short ribs on all sides until a deep brown color is achieved on each side; transfer to a bowl and set aside. 
  Mirepoix and Tomato paste sautéing in a dutch oven.

Add the mirepoix to the dutch oven and sautee until caramelized. Add tomato paste and cook until rust colored. Deglaze with a small amount of red wine. 


Transer the short ribs back to the pot and add remaining wine, broth, garlic thyme and bay leaf to pot and bring to a simmer and cover. Transfer pot to a 275° oven and cook for 3 hours or until the short ribs are fork tender.


Once tender, remove from heat, transfer ribs from pot to a seperate vessel and keep warm. Strain sauce to remove aromatics and place liquid back on the stove top, skimming any fat. Bring to a boil and reduce by half until sauce has thickened to desired consistency. Mount with butter, season to taste and add a touch of white wine vinegar or sherry vinegar to adjust acidity (optional).

Beef short ribs served over polenta with a red wine reduction sauce.

Serve short ribs over creamy polenta, mashed potatoes or pasta with the prepared sauce and enjoy!



Serve with James Cole 2019 IL Mostro.


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