These short ribs are pure winter comfort—slow-cooked until fall-apart tender, full of rich, warming flavors like rosemary, cocoa, and caramelized veggies. The house will smell amazing while it’s cooking. Pair it with McKahn’s Mt Veeder Napa Cabernet, and you get that perfect match: juicy dark fruit, a hint of spice, and silky tannins that make every bite feel extra cozy. Bonus: it’s special enough for Valentine’s Day, but really, it’s a dish you’ll want all winter long.

A plate of pasta with braised meat served alongside a bottle of Cabernet Sauvignon wine on an outdoor table.

Ingredients


  • 4–5 lbs bone-in beef short ribs
  • Kosher salt & freshly cracked black pepper
  • 2 tbsp olive oil
  • 1 large onion, roughly chopped
  • 2 large carrots, chopped
  • 2 celery stalks, chopped
  • 6 garlic cloves, smashed
  • 2 tbsp tomato paste
  • 1 tbsp unsweetened cocoa powder
  • 1 cup Cabernet (choose a high-quality Cabernet, but definitely reserve the Mt. Veeder Cabernet for sipping!)
  • 2 cups beef broth
  • 1 tbsp balsamic vinegar
  • 2–3 sprigs fresh rosemary
  • 2 bay leaves
  • Zest of 1 orange (wide strips)
  • Optional: pinch of five spice to echo the wine’s aromatics


For serving


  • Creamy mashed potatoes, polenta, or buttered noodles
  • Chopped parsley or rosemary for garnish
  • Extra orange zest



Instructions



1.  Sear the Ribs

  • Pat ribs dry; season generously with salt and pepper.
  • Heat olive oil in a Dutch oven over medium-high heat and sear ribs on all sides until dark and caramelized. Set aside.


2. Build the Base

  • Lower heat to medium and sauté onion, carrot, and celery until softened.
  • Add garlic for 1 minute.
  • Stir in tomato paste and cocoa powder.


3. Deglaze

  • Pour in the Cabernet and scrape the bottom of the pot. Let it simmer 2–3 minutes to reduce slightly and concentrate.


4. Braise

  • Add beef broth, balsamic, rosemary, bay leaves, and orange zest. Nestle the ribs back in.
  • Cover and braise at 325°F for 2½–3 hours, until the meat is tender and nearly falling off the bone.


5. Finish the Sauce

  • Remove rosemary, bay leaves, and orange zest.
  • Skim excess fat.
  • If the sauce needs thickening, simmer uncovered for a few minutes until glossy and rich.


6. Serve

  • Serve over mashed potatoes, polenta, or noodles. Spoon the braising liquid over top and finish with herbs and orange zest.
  • Pour the Cabernet and enjoy a special and romantic night in!