Entree: United States – Pacific Northwest – Oregon Pinot Noir Braised Short Ribs (Beef short ribs braised in Oregon pinot noir with aromatics until fork-tender)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 3 hrs

Additional 5 min

Total 3 hrs 30 min

Ingredients

- 4 bone-in beef short ribs, approx. 12 oz (340 g) each
- Salt and freshly ground black pepper, to taste
- 1/4 cup (30 g) all-purpose flour for dredging
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 large yellow onion, coarsely chopped, approx. 8 oz (225 g)
- 2 carrots, peeled and chopped, approx. 8 oz (225 g)
- 2 celery stalks, chopped, approx. 4 oz (115 g)
- 4 cloves garlic, minced, approx. 1 oz (28 g)
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) Oregon Pinot Noir
- 2 cups (480 ml) beef stock
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 g) brown sugar
- 2 sprigs fresh thyme
- 2 bay leaves
- 8 oz (225 g) cremini or shiitake mushrooms, halved or sliced
- 1 tbsp (15 ml) red wine vinegar (optional, for brightening)
- Fresh parsley, chopped, for garnish

Instructions

1. Pat short ribs dry, season generously with salt and pepper, then lightly dredge in flour, shaking off excess.
2. Heat vegetable oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, 3–4 minutes per side; transfer to a plate.
3. Reduce heat to medium, add butter. Sauté onion, carrot, and celery until softened and starting to brown, about 6–8 minutes.
4. Stir in garlic and tomato paste and cook 1–2 minutes until fragrant and paste darkens.
5. Pour in the Pinot Noir, scraping up browned bits from the bottom of the pot. Bring to a simmer and reduce by about one-third, 6–8 minutes.
6. Return short ribs to the pot, add beef stock, Worcestershire, brown sugar, thyme, and bay leaves. The liquid should come about two-thirds up the ribs—add more stock or water if needed.
7. Cover and braise in a 325°F (160°C) oven until meat is very tender and pulling from the bone, 2.5–3 hours.
8. While ribs braise, sauté mushrooms in a small skillet with a drizzle of oil until browned; set aside.
9. When ribs are done, remove them to a platter and strain braising liquid into a fat separator or skim fat from top. Return strained liquid to the pot, bring to a simmer, and reduce to a glossy sauce (5–10 minutes). Stir in mushrooms and red wine vinegar if using; adjust seasoning.
10. Serve short ribs with sauce spooned over, garnish with chopped parsley.