Red Wine Glazed Beef Short Ribs

10.14.2026

Feeds 8 People

These short ribs can mainly be made ahead, and they taste better if they sit in the fridge overnight...the flavors become more fully developed!

Made for a shared 10.14.2026 dinner party, by Jamee Jordan

DF/GF option

• 

• 

Ingredients

• EVOO

• 8 large or 12 medium bone-in beef short ribs (~6-7 lbs square or rectangular) Note: If you can only find beef ribs that look similar to pork ribs, you'll need 3 of the smaller ribs/person.

• 1 large yellow onion - diced

• 2 large carrots - washed & thinly sliced or diced

• 2 celery stalks, thinly sliced or diced

• 4 full heads garlic
, cur in half horizontal with skin on

• 1/2 cup tomato paste

• optional - 3 tbsp white flour (optional, leave out if GF)

• 2 bottles bold red wine

• 4 cups beef stock

• 2 tbsp worcestershire sauce

• 1 tbsp balsamic vinegar

• 24oz white mushrooms, wiped & sliced into 4 pieces each

• 1 lb thick-cut bacon, 
sliced horizontal into lardens

• 2 tbsp cold butter (optional, leave out if DF)

• chopped fresh parsley

The Day Prior

1. Take ribs out of fridge, pt dry and rest 1 hr. Season with S&P. Preheat oven to 325° 

2. Cut up onion, celery and carrot. Set aside. Slice garlic cloves in half. Set aside.

3. In 2 dutch ovens - drizzle a bit of EVOO, then brown meat and cut sides of garlic, in batches. Set aside in one of the dutch ovens. Pour one bottle of wine over and bring to simmer..

4. In the other Dutch oven, cook the onion, celery and carrot until soft and lightly browned. Add flour if using and tomato paste. Cook for another 2-3mn until tomato paste begins to brown. Add bottle of wine. Simmer wine in both dutch oven until liquid is reduced by half..

5. Pour contents of both dutch ovens to large roasting pan. Add beef broth, worcetershire sauce, balsamic, 3 sprigs of rosemary and 4 bay leaves. Bring to simmer over stove. Cover tightly with foil and put in oven for 3 hours.

6. Remove from oven and cool to almost room temp. Taste sauce and add more salt & pepper if needed. Cover and set in fridge overnight.

Morning of the Dinner

1. Saute bacon slices drain on paper towels until room temp. Wrap in paper towels & set in a ziplock. Put in fridge.

2. Saute sliced mushrooms in some of the bacon grease. Pour into a plastic sieve over a bowl. Cover in plastic wrap and keep the mushroom filled sieve over the bowl, in fridge. Later, you'll add the mushroom juices to the short-rib sauce.

3. Remove beef ribs from fridge. Carefully remove fat layer from the top of the sauce and ribs. Set ribs in a large plastic brining container and place lid on, then put back in fridge. Warm the sauce just to room temp, over the stove, still in the roasting pan. Using a potato masher, press down on all the veg. Place a large sieve over a medium plastic brining container, and pour the sauce through the sive, pressing down on the solids. Use a spoon to try getting all the liquid pushed through. Scrape all the sauce off the bottom of the sieve into container. Add the lid and put in fridge.

4. Chop parsley, place in a baggie and put in fridge.

2 Hours before Dinner

1. Preheat oven to 325°  and take ribs and sauce out of fridge. Scrape off the top fat layer again. Add both back into the cleaned roasting pan, and let sit on counter for 30mn. Cook for 70mn.

1 Hour before dinner - take bacon & mushrooms out of fridge and let sit to come to room temp.

20-25 mn before dinner - Take ribs out of sauce and put on a baking sheet. Cover with foil to keep warm. Place roasting pan on stove and bring sauce to a low boil/high simmer. Place mushrooms and bacon in a large cast iron pan and heat over med-high until warm.

5 mn before dinner - Place some celery root and potato puree at the bottom of 8 shallow-wide bowls. Top with 1-2 short ribs, pour sauce over top. Garnish with bacon and mushrooms, Sprinkle chopped parsley on top.