Stove Top Braised Beef Short Ribs in Pinot Noir with Mushrooms & Carrots

Uncategorized | November 18, 2015 | By


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We are lucky enough, since moving to this farm, to quite frequently get our hands on some amazing cuts of lean grass fed beef and pastured pork. Two pounds of short ribs were a pleasant surprise this past week. I knew right away that I wanted to slowly braise them in wine.

I had a bottle of red waiting to be used to make Hassenpfeffer when the juniper berries I ordered came in, so all I needed was to set to work. It would have been easier to let them slowly cook in a low temperature oven, but since I still don’t have an oven in the rental, that wasn’t possible. Instead, I let them work on the stove in a lidded Dutch oven while I worked nearby and kept an eye on them. The prep was quick and easy.

I took them off the heat to let them rest when they were falling off the bone until I finished making a brown rice risotto with some of the roasted chestnuts we picked up last month in Amish country. 

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The duo made a nice fall dinner; even better with the cherries and goat cheese I am finishing the meal with as I type. Just so nice.

Here’s my recipe for tonight’s short ribs.


4 oz. uncured pasture raised bacon, diced

2 lbs. grass fed beef short ribs

1 1/2 c. med. dice onions

12 oz. mushrooms, quartered

1 1/2 c. celery, sliced

3/4 c. organic baby carrots

1 (6 oz.) can tomato paste

1 1/2 c. pinot noir or other dry red wine

2 c. beef broth

2 big pinches of pink Himalayan salt

1/2 tsp. freshly ground black pepper

1 bunch fresh Italian parsley


Heat a large Dutch oven over medium heat. Add the bacon and cook to render the fat.

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Raise the heat to medium/high and sear the ribs on all sides.

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Transfer to a plate. Add the onions to the pan sand sauté until they are translucent, stirring constantly.

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Add the mushrooms and sauté until they pick up some color.

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Toss in the celery and carrots and sauté until the celery is translucent.

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Stir in the tomato paste. Cook for a minute or so, being careful not to let it scorch.

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Deglaze the pan with the wine, scraping the bottom to release the cooked on bits.

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Pour in the broth, salt, and pepper. Stir well to combines.

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Place the ribs back in the pot.

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Add the bunch of parsley.

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Cover and cook the ribs on a low simmer until they are tender, 2 to 3 hours, stirring occasionally to prevent scorching.

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Yield: 4 to 5 servings


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