shortribs – march skillets


  • 3  1/2 pounds beef short ribs, bone in

  • as needed sea salt, ground pepper and ground coriander
  • as needed EVOO
  • 1 cup zinfandel
  • 4 ounce onions, diced
  • 4 ounce carrot diced
  • 4 ounce celery, diced
  • 4 cloves garlic
  • 1 teaspoon allspice berries, crushed
  • 1 teaspoon peppercorns, crushed
  • 2 cups chicken stock or water
  • Garnish with roughly chopped hazelnuts


Clean meat excess sinew and reserve; ; blot meat dry; season with salt, pepper and coriander. Place in heated braising pan with enough cooking oil to cover bottom. Sear meat until well caramelized and remove from pan. Add wine, onion, carrot,celery, garlic, allspice and peppercorns to braising pan. Bring up to a boil and add meat and stock – bring back to a simmer. Cover and braise at 325ºF for approximately 3 hours or until tender.

Serve immediately or de-fat the product by properly cooling the finished meat and sauce quickly under refrigeration. Remove solid fat that forms before reheating to serve. You may also remove bones at this time to make it easier to eat. (save bones to simmer in water for another hour or so to get more stock out of them)

Serve with polenta that is made with some of the extra beef stock.


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