Braised Short Rib recipe served on a plate, by Pekin the Chef
Aug 04 2026
Restaurants›Cooper's Hawk Winery & Restaurant›Braised Short Rib Recipe

Braised Short Rib Recipe

Inspired by Cooper's Hawk Winery & Restaurant
Time3h 30m
Serves4

Roasted Mushroom, Sweet Onion, White Wine, Parmesan

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Ingredients

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Short Ribs

Vegetables and Aromatics

Liquids

Finishing Touches

Method

Preparation

  1. 1

    Season the Short Ribs

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

  2. 2

    Sauté the Vegetables

    In a large Dutch oven, heat the olive oil over medium heat. Add the diced sweet onions, carrots, and celery. Sauté for about 5 minutes until they start to soften.

Browning and Braising

  1. 3

    Brown the Short Ribs

    Increase the heat to medium-high and add the seasoned short ribs to the pot. Brown them on all sides, about 3-4 minutes per side. Remove the ribs and set aside.

  2. 4

    Add Garlic and Mushrooms

    In the same pot, add the minced garlic and sliced mushrooms. Cook for 3-4 minutes until the mushrooms are browned and the garlic is fragrant.

  3. 5

    Deglaze the Pot

    Pour in the white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 2 minutes.

  4. 6

    Combine and Braise

    Return the short ribs to the pot, add the beef broth, and bring to a gentle simmer. Cover the pot and reduce the heat to low. Let it braise for 2.5 to 3 hours until the meat is tender.

Serving

  1. 7

    Plate the Short Ribs

    Once the short ribs are tender, carefully remove them from the pot. Serve them on a plate, spooning some of the sauce over the top.

  2. 8

    Add Finishing Touches

    Sprinkle grated Parmesan cheese and chopped parsley over the short ribs before serving.

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