Taste: Short ribs

Red wine-braised short ribs.

In honor of Taste Washington Wine Month during March, make these ribs with a red table wine produced at a Washington state winery.


  • 2 Tbsp. olive oil
  • 6 5-inch bone-in beef short ribs
  • ½ tsp. sea salt
  •  1 tsp. ground black pepper
  • 2 C. chopped yellow or white onions
  • 1½ C. chopped carrots
  • 1 lb. button mushrooms, cleaned and halved
  • 3 Tbsp. all-purpose flour
  • 2 C. chicken stock
  • 2 C. table-quality red wine
  • 1 Tbsp. tomato paste
  • 4 5-inch sprigs fresh rosemary
  • 1 Tbsp. chopped thyme


Preheat oven to 325° F. Heat the oil in a large cast-iron skillet over medium-high heat. Sprinkle the short ribs with the salt and pepper and sear in the hot oil on all sides until well-browned, about eight to 10 minutes. Remove ribs from pan. Add the onions, carrots and mushrooms to the drippings in the pan. Cook until the mushrooms have released their liquid, about seven minutes. Sprinkle in the flour and stir until smooth. Stir in the chicken broth, red wine, tomato paste, rosemary sprigs, and thyme. Cook over high heat, stirring frequently, until reduced by half, about 10 minutes. Arrange the short ribs in the vegetable mixture, cover, and bake until the meat is tender, about 2½ hours.

As published in the March/April 2017 issue of WAC Magazine.

—Posted March 8, 2017

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