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Food & Wine: Braised Boneless Beef Short Ribs

Recipe Date:October 25, 2018

Serving Size: 4
Cook Time: 03:30:00

Difficulty: Medium

Measurements: Imperial (US)
Warm up on a cool winters evening with this classic comfort from one of our favorite catering partners, Jim Sampietro of St. Peters Fare.
  • 2 lbs Boneless Beef Short Ribs (4 x 8oz portions)
  • 2 tbsps Olive Oil
  • Salt & Pepper
  • 1 cup Soy Sauce
  • 1 cup Red Wine
  • 1/4 cup Olive Oil
  • Bouquet Garni w/ 4 garlic cloves; 1/2 C chopped onion; 3 Bay Leaves; pinch of Red Pepper Flakes

Liberally season the short ribs with salt and pepper on all sides. Add 2 Tbsp of Olive Oil to a hot skillet (cast iron if you have it). Sear the meat on all sides until evenly brown – approximately 10 minutes total.

Place the short ribs in a baking dish, deep enough for meat to be covered in braising liquid.

Braising Liquid:
Combine the Soy Sauce, Red Wine, Olive Oil and pour over the meat. Add the Boquet Garni (seasoning pouch) to the liquid. Cover the dish with parchment paper first, then a layer of aluminum foil.

Place the dish on a baking sheet, then set on the middle rack in a pre-heated 350 degree oven. Bake for 1 hour at 350, then turn the temperature down to 325 degrees and bak an additional 2 hours.

Serve alongside your favorite side dishes and Gary Farrell Pinot Noir.

Russian River Valley Vineyards

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