Braised Short Ribs 


  • 8 short ribs
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 2 garlic cloves, minced
  • 1 yellow onion, sliced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup of red wine
  • 1 cup grape seed oil
  • 2 cups flour
  • ¼ cup tomato paste
  • 2 quarts beef stock


  1. Flour each short rib, remove excessive flour. In a skillet place grape seed oil and brown all sides. Preheat over to 350 degrees
  2. Set into a 4 inch pan, repeat until you are done with all your short ribs.
  3. Place your onions, carrots, celery and brown in the skillet.
  4. Deglaze the pot with red wine, scraping the pan along the way and combine all the vegetables into the pan. Cover with tomato paste, spices and stock.
  5. Cover with foil and bake for up to 6 hours at 350 degrees.

Susie Wine Dinner Ramekins HIpLatina

Chef Susie was in Sonoma Valley sharing her culinary expertise at a winemaker dinner hosted by Hendry Winery. This dish was accompanied by a Green Pea Polenta and Estate Cabernet Sauvignon.




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