Don Wittschiebe’s Braised Beef Short Rib


  • 5 Beef Short Ribs
  • 1 cup G-Free All Purpose Flour Blend or Cornstarch


  • 1 Large Onion, chopped
  • 3 cloves Garlic, chopped
  • 3 sprigs Rosemary, bruised
  • 2 Bay Leaves
  • 2 cups Cabernet Sauvignon (we recommend Moody Press Cellars)
  • 2 cups G-Free Beef Broth
  • Salt and Black Pepper


  • 1 medium Onion, minced
  • 2 stocks Celery, small dice
  • 1 medium Carrot, small dice
  • 5 Mushroom Caps, small dice


Dust the ribs in the flour a sear in a VERY hot pan with a little oil.  Brown all sides of the meat and set aside in a shallow cooking pan.

Combine all these ingredients and pour over the meat in the shallow cooking pan so the marinade covers the meat.  Cover and put in a 350 degree oven for approx 3 hours or until tender with a fork.  Remove from the oven and strain off all the liquid into a sauce pot removing the veggies and herbs.  Bring the liquid to a boil and reduce by half.

Saute the veggies in butter over medium heat for approx five minutes.  Combine the veggies with the reduced cooking liquid.  Adjust the seasoning with S&P.
Serve with whipped potatoes.  Place the meat on top of the potatoes and finish with the reduction sauce.

Recipe Courtesy: San Joaquin Wine Co.

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