Braised short ribs already carry their own memories. The smell of something slowly cooking that finds you in every room of the house. The particular patience a long braise asks of you.
These red wine braised short ribs are built around the 2022 Clos du Soleil Winemaker’s Series Syrah. The whole bottle goes into the pot, concentrating the dark fruit, black pepper and wild sagebrush of the Similkameen into the braise. What comes out four hours later is fork tender, sauce dark and rich and clinging to everything it touches.
Open a second bottle for the table and something interesting happens. The flavours in the glass become brighter because you’ve spent four hours getting to know them in the pot. The fat in the meat softens the tannins. Neither one overpowers. They just make each other more of what they already are.
Creamy mashed potatoes and steamed carrots keep it simple. Steve would dress the carrots with honey and dill for company. The ribs don’t need the competition either way.
A note on the ribs:
Size matters here. Go for bone-in short ribs in the 10 to 14 oz range. Smaller ribs shrink down through the long braise and the dish loses something. You want the full expression.
Red Wine Braised Short Ribs Recipe
An Okanagan food and wine recipe commissioned by Clos du Soleil to accompany the 2025 Clos du Soleil Fumé Blanc.
Every great recipe starts with mise en place. Take a minute to gather, measure, and prep your ingredients before you begin.
Red Wine Braised Short Ribs
These Red Wine Braised Short Ribs start with a full bottle of red wine that slowly reduces into the foundation of an incredibly rich braise. The result is tender beef, a deeply flavoured sauce, and the kind of meal that was made to gather people around the table. Enjoy!
Ingredients
- 3 Tbsp canola oil
- 4 lb meaty bone in beef short ribs (4 inches long, 1 inch thick, 10 to 14 oz each)
- 2 tsp salt
- 2 tsp freshly cracked black pepper
- 3 large shallots, sliced 1/4 inch thick
- 1 leek, halved lengthwise, cleaned thoroughly, and sliced 1 inch thick
- 2 carrots, peeled, halved lengthwise, and sliced 1/2 inch thick
- 2 celery stalks, sliced 1/2 inch thick
- 3 garlic cloves, peeled and lightly crushed
- 2 Tbsp tomato paste
- 750 mL Clos du Soleil Syrah
- 4 cups beef stock or broth
- 2 (7 g) packets unflavoured gelatin (only if using store bought broth)
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 2 sprigs flat leaf parsley
- 2 bay leaves
- 2 tsp room temperature butter
- 2 tsp all purpose flour
Instructions
- Lay the short ribs on a baking sheet and season evenly on all sides with the salt and pepper.
- Preheat the oven to 300°F. Pour the red wine into a large saucepan and bring to a gentle simmer. Reduce by half, about 25 to 30 minutes. The finished reduction should have a slightly syrupy consistency and should no longer taste sharp. Remove from the heat and set aside. Pour the beef broth into a large bowl, whisk in the gelatin until dissolved, and set aside.
- Trim the dark green portion from the leek where the white and green sections meet. Halve the leek lengthwise, then slice into 1 inch half moons. Place the sliced leeks in a bowl of cold water and gently agitate to loosen any dirt trapped between the layers. Let the dirt settle to the bottom, then lift the cleaned leeks into a clean bowl. Add the carrots and celery and set aside.
- Heat the canola oil over medium high heat in a large Dutch oven or deep ovenproof skillet. Add the short ribs, fat side down, and brown well on all sides, adjusting the heat as needed to prevent burning. Work in batches if necessary to avoid overcrowding the pan. Transfer the browned ribs to a plate.
- Drain off about half of the rendered fat and return the pot to medium heat. Add the shallots and cook for about 2 minutes, until they begin to caramelize. Add the leeks, carrots, and celery, and cook for 5 to 7 minutes, until softened and lightly golden.
- Stir in the garlic and cook for 1 minute, until fragrant. Add the tomato paste and cook for 1 minute more, stirring frequently.
- Pour in the reduced wine and the beef broth mixture, stirring until the tomato paste is fully incorporated. Add the thyme, rosemary, parsley, and bay leaves. Taste and adjust the seasoning with additional salt and pepper if needed.
- Return the short ribs to the pot, arranging them in the braising liquid. The liquid should cover about 80 to 90% of the ribs. Add a little water if more liquid is needed.
- Bring the liquid to a gentle simmer. Cover the pot and transfer it to the oven. Braise for 3 to 4 hours, until the ribs are fork tender and nearly falling off the bone.
- Remove the pot from the oven and let the ribs rest, uncovered, for 30 minutes. This resting period allows the meat to reabsorb moisture and helps keep it juicy.
- Carefully remove the ribs and keep them warm. Strain the braising liquid through a fine mesh strainer into a saucepan.
- In a small bowl, mash together the butter and flour with a fork to form a smooth paste. Bring the sauce to a gentle simmer and slowly whisk in the butter mixture. Simmer for about 5 minutes, until the sauce lightly coats the back of a spoon. If needed, add a splash of water to reach your desired consistency.
- Serve the braised short ribs over mashed potatoes, Parmesan polenta, or creamy risotto. Spoon the rich red wine sauce generously over the ribs and serve with your favourite seasonal vegetables. Enjoy!
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 1304Total Fat: 93gSaturated Fat: 38gUnsaturated Fat: 55gCholesterol: 363mgSodium: 1572mgCarbohydrates: 17gFiber: 3gSugar: 6gProtein: 100g
The calories calculated on this recipe will vary wildly depending on size of ribs / serving size.
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