Jun 09 2026
Restaurants›Board & Batten›Red Wine Braised Short Ribs Recipe

Red Wine Braised Short Ribs Recipe

Inspired by Board & Batten
Time3h
Serves4

Yukon gold whipped potatoes, glazed carrots, toasted fregola pasta, spinach, Georgia's pesto

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Short Ribs

Whipped Potatoes

Glazed Carrots

Toasted Fregola Pasta

Spinach and Pesto

Method

Short Ribs

  1. 1

    Prepare the Short Ribs

    Season the beef short ribs with salt and black pepper on all sides.

  2. 2

    Sear the Ribs

    In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear them until browned on all sides, about 3-4 minutes per side. Remove from pot and set aside.

  3. 3

    Sauté Vegetables

    In the same pot, add chopped onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook for an additional minute.

  4. 4

    Deglaze the Pot

    Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a boil and let it reduce by half.

  5. 5

    Add Broth and Simmer

    Return the short ribs to the pot, then add the beef broth, thyme, and bay leaves. Bring to a simmer, cover, and cook on low heat for about 2.5 to 3 hours, or until the ribs are tender.

Whipped Potatoes

  1. 6

    Boil the Potatoes

    In a large pot, add cubed Yukon gold potatoes and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.

  2. 7

    Drain and Mash

    Drain the potatoes, then return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.

Glazed Carrots

  1. 8

    Cook the Carrots

    In a skillet, melt butter over medium heat. Add sliced carrots and sauté for 5 minutes.

  2. 9

    Add Sugar and Water

    Sprinkle brown sugar and salt over the carrots, then pour in water. Bring to a simmer and cook until carrots are tender and glazed, about 10-15 minutes.

Toasted Fregola Pasta

  1. 10

    Toast the Fregola

    In a dry skillet, toast the fregola pasta over medium heat until lightly browned, about 5 minutes.

  2. 11

    Cook the Pasta

    Add olive oil and water to the skillet with toasted fregola. Season with salt and bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes until pasta is cooked and water is absorbed.

Spinach and Pesto

  1. 12

    Sauté the Spinach

    In a large skillet, briefly sauté fresh spinach over medium heat until wilted, about 2-3 minutes.

  2. 13

    Add Pesto

    Stir in Georgia's pesto into the sautéed spinach and cook for another minute until heated through.

More from Board & Batten