Wine Braised Short Ribs

Grass-Fed Wagyu Beef Cross Short Ribs shine in this classic Italian-inspired braised dish. This meal is a perfect comfort-food recipe for cooler weather.  


Wine Braised Short Ribs 

Sonny's Farm red wine braised Wagyu Cross beef short ribs


Salt and pepper to taste 

5-6 lbs. Beef short ribs 

Olive oil  

2 onions, chopped 

4 carrots peeled and cut into one-inch segments 

3 Tablespoons of tomato paste 

4 garlic cloves, chopped 

1 cup of dry red wine 

1 cup of beef or chicken stock 

2 sprigs rosemary 

2 sprigs thyme 

2 sprigs sage 


  1. Preheat your oven to 350 degrees. 
  2. In a large Dutch oven, heat a few teaspoons of olive oil on medium-high heat. Sear the individual short ribs in small batches of 2-3 ribs for a few minutes on each side, adding salt and pepper, until they are brown and release easily from the pot.  
  3. Set aside the ribs on a plate. 
  4. Add the onions, garlic, and carrots to the pot and stir until the onions are translucent. 
  5. Stir in the tomato paste, then add the wine and herbs. 
  6. Continue stirring, add the stock and the ribs, and bring the mixture to a simmer on medium-low heat.  
  7. Transfer to the oven and allow to cook for about 2 hours, until the meat is falling off the bone. 
  8. Serve over polenta, couscous, or mashed potatoes. 
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