Braised Beef Short Ribs

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  • 4 lbs. beef short ribs
  • 1/4 c. Extra Virgin Olive Oil
  • 1 jar Napa Valley Homemade Wild Mushroom pasta sauce
  • 1 tsp. crushed garlic
  • 2 c. beef broth
  • 1/2 c. red wine
  • 1 sprig rosemary
  • 1/2 yellow onion roughly chopped
  • 1/2 c. celery
  • 1/2 c. carrots
  • Kosher salt and freshly ground pepper to taste
  • *Calculated ingredients may not always be as accurate as the original recipe.


Pre heat the oven to 350ºF.

Place the olive oil in a pan over medium-high heat, season the short ribs with salt and pepper and brown all sides.

Place the short ribs into a deep baking dish and cover with all of the remaining ingredients.

Cover tightly with aluminum foil and cook for 3-4 hours, until the meat is tender and falling off of the bone.

Skim fat off top, or refrigerate, covered, overnight, and remove fat before gently reheating and serving.