short ribs




Cook Time

3 hrs

Total Time

3 hrs

Add a glass of your favorite F-C Cabernet Sauvignon and you have perfection.

FC NV CabSauv

Ferrari-Carano Cabernet Sauvignon

Sonoma County

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Comfort food at its finest, these short ribs are worth the wait, we promise. A perfect weekend dinner meal, serve our short ribs with mashed potatoes and vegetables.


  • 4 bone-in beef short ribs
  • 1 large onion, cut into large chunks
  • 4 stalks celery, cut into large chunks
  • 1 large carrot, cut into large chunks
  • 6 cloves garlic
  • 1 cup dried cherries
  • 2 cups Cabernet Sauvignon
  • 2 cups beef stock
  • 1 bay leaf
  • 2 tbsp. butter
  • Olive oil
  • 2 tbsp. butter
  • Salt and pepper to taste


Heat 2 tbsp. of olive oil in a large Dutch oven over medium high heat. Season short ribs with salt and pepper, and sear on all sides until golden brown.

Remove beef from Dutch oven. Add onion, carrots, celery, garlic and cherries to pot. Continue to cook until vegetables are lightly browned.

Deglaze pot with Cabernet Sauvignon, and add beef back to pot. Cover with beef stock and lid, and simmer on low heat for 3 hours, or until meat is tender.

Remove meat from pot, and strain the remaining liquid through a strainer to remove the solids.

Return the liquid to the pot, and cook on medium high until liquid is reduced by half. Remove from heat, and vigorously whisk in cold butter until glossy. Adjust seasoning with salt and pepper.

Serve with mashed potatoes and roasted vegetables.