Red Wine Braised Beef Short Rib recipe served on a plate, by Flying Pig Vancouver
Jun 08 2026
Restaurants›Flying Pig Vancouver›Red Wine Braised Beef Short Rib Recipe

Red Wine Braised Beef Short Rib Recipe

Inspired by Flying Pig Vancouver
Time4h
Serves4

Roasted bone marrow, aged white cheddar mash, cabernet veal jus

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Ingredients

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Beef Short Ribs

Roasted Bone Marrow

Aged White Cheddar Mash

Cabernet Veal Jus

Method

Beef Short Ribs

  1. 1

    Prepare the Beef

    Preheat your oven to 325°F (160°C). Season the beef short ribs with salt and black pepper.

  2. 2

    Sear the Ribs

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

  3. 3

    Sauté Vegetables

    In the same pot, add chopped onion, carrot, celery, and garlic. Sauté until softened, about 5 minutes.

  4. 4

    Deglaze and Braise

    Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer. Add the beef stock, thyme, and bay leaves. Return the short ribs to the pot, cover, and transfer to the oven. Braise for 3 hours.

Roasted Bone Marrow

  1. 5

    Prepare the Marrow

    While the beef is braising, preheat another oven to 450°F (230°C). Place the bone marrow bones on a baking sheet and season with salt and pepper.

  2. 6

    Roast the Bones

    Roast in the oven for about 15-20 minutes, until the marrow is soft and starting to ooze out.

Aged White Cheddar Mash

  1. 7

    Cook the Potatoes

    In a large pot, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.

  2. 8

    Mash and Mix

    Add butter, heavy cream, and aged white cheddar to the potatoes. Mash until smooth and season with salt and pepper to taste.

Cabernet Veal Jus

  1. 9

    Make the Jus

    In a saucepan, combine veal stock and red wine. Bring to a simmer and reduce by half. Add thyme, salt, and pepper to taste.

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