Braised Short Ribs with Root Vegetables

Prep Time: 25 mins | Cook Time: 3 hrs | Serving Size: 6

This is comfort food done right. Fall-off-the-bone short ribs slowly braised in Etude Cabernet, simmering with carrots, onions, and herbs until rich and velvety. The sauce deepens into something truly special—perfect for spooning over creamy mashed potatoes or soft polenta. It’s the kind of meal that makes the whole house smell incredible and feels like a hug in a bowl. Pour yourself a glass of Napa Valley Cabernet to match every savory, soulful bite.

For the Short Ribs You'll Need:

• 5–6 lbs bone-in beef short ribs
• 3 tbsp olive oil
• Salt & pepper to taste
• 2 large onions, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 cloves garlic, smashed
• 2 tbsp tomato paste
• 1 bottle dry red wine (Etude Cabernet recommended)
• 4 cups beef stock
• 4 sprigs fresh thyme
• 2 sprigs rosemary
• 2 bay leaves
  

For Serving:

• Mashed potatoes or creamy polenta

Directions:

1. Sear the ribs: Preheat oven to 325°F (165°C). Pat ribs dry and season with salt and pepper. Heat olive oil in a large Dutch oven, sear ribs on all sides until browned. Remove and set aside.
2. Build the base: Add onions, carrots, celery, and garlic to the pot. Sauté until softened, then stir in tomato paste. Deglaze with red wine, scraping up browned bits.
3. Braise: Return ribs to the pot. Add beef stock, thyme, rosemary, and bay leaves. Bring to a simmer, cover, and transfer to the oven. Cook 2 ½–3 hours, until meat is fork-tender.
4. Finish: Remove herbs and skim excess fat. Adjust seasoning. Serve ribs and vegetables over mashed potatoes or creamy polenta, spooning sauce over top.