Braised Beef Short Ribs with Red Wine, Pancetta and Crimini Mushrooms

Braised Beef Short Ribs with Red Wine, Pancetta and Crimini Mushrooms

Serves 6 to 8

These succulent beef ribs in red wine sauce are hearty, bold and deliciously tender. Pair with California Cabernet Sauvignon or Syrah.


8 meaty beef short ribs (about 3¼ pound /1462g) Sea salt

Freshly ground black pepper

4 tablespoons (60ml) extra virgin olive oil, divided

3 cups (720ml) California red wine

10 garlic cloves, peeled and crushed

3 cups (720ml) beef stock

4 roma tomatoes, cut in half lengthwise

1 cup (142g) diced pancetta

12 ounces (345g) crimini mushrooms, cut in quarters 3 tablespoons (45ml) chopped parsley leaves


Preheat oven to 350° F (175° C)

Sprinkle the ribs lightly with salt and pepper.

Heat 2 tablespoons (30ml) of the olive oil in a large, deep, heavy-bottomed, ovenproof skillet over medium-high heat until hot but not smoking.

Add the ribs and sear for 2 minutes on each side.

Add the wine and garlic, bring to a boil and cook until liquid is reduced by half.

Add the beef stock and tomatoes and bring to a boil.

Remove from the heat, cover and cook for 2 hours and 20 minutes in the pre-heated oven.

Remove the skillet from the oven and let stand covered while preparing the mushrooms.

To prepare the mushrooms, heat the remaining 2 tablespoons (60ml) olive oil in a large, heavy-bottomed skillet over medium-high heat until hot but not smoking. Add the pancetta and cook and stir for 2 minutes.

Add the mushrooms and cook until they are golden brown. Set aside.

Transfer the ribs from the roasting pan to a large platter.

Scrape the juices and solids from the roasting pan into a medium mesh strainer set over a saucepan. Press gently to extract the juice. Discard any solids that remain in the strainer.

Reheat the pan juices and drizzle over the ribs.

Scatter the mushrooms and pancetta over and around the ribs.

Sprinkle with parsley.

/ Pairing Suggestions

Showing 1 - 10 of 31 results
  • Barbera

    Pair with smoked salmon, grilled mozzarella and prosciutto, and flatbread with fresh tomato, basil and roasted garlic. 

  • Cabernet Franc

    Pair with a classic beef stew, aged Gouda, and rosemary-rubbed pork tenderloin.

  • Cabernet Sauvignon

    Pair with grass-fed beef, whether grilled, roasted, braised or stir-fried.

  • Chardonnay

    Pair with white fish, shellfish and free-range chicken – especially with creamy, buttery sauces.

  • Chenin Blanc

    Pair with seared scallops, chicken in coconut curry, or sliced ripe pears with fresh or slightly aged sheep’s milk cheeses.

  • Dessert wines

    Pair with nuts—almonds and hazelnuts—as well as chocolate tortes, vanilla custard, peach cobbler and ricotta cheesecake. In general, aim to pair sweet dessert wines with sweet desserts, and light dessert wines with light desserts.

  • Gewürztraminer

    Pair with smoked white fish, spicy stir-fried dishes, or slightly sweet desserts.

  • Grenache

    Pair with any grilled shellfish as well as salami, sliced ham and other charcuterie.

  • Grenache Blanc

    Pair with crab, squid, or clams with garlic butter as well as grilled snapper with lemon zest.

  • Malbec

    Pair with classic rack of lamb, beef fajitas, and roasted root vegetables.

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