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Braised Short with Dried Cherries & Red Wine

Marissa Lippert
Nourish’s Braised Short with Dried Cherries & Red Wine


Serves 4

3 pounds short ribs

salt and freshly ground black pepper

¼ cup all-purpose flour for dredging

1 ½ tablespoons olive oil

4 to 5 cippolini onions (or 1 medium yellow onion) roughly chopped

4 garlic cloves, peeled and smashed

1 1/2 cups carrots, roughly chopped

2 cups cremini or button mushrooms, roughly chopped

1 tablespoon fresh thyme leaves

1 to 2 bay leaves

1 tablespoon tomato paste

1/3 cup dried cherries

½ bottle dry red wine

2 cups low-sodium beef stock

The Prep

Preheat the oven to 350ºF.

Heat the olive oil in a heavy-bottomed pot or a cast-iron Dutch oven over medium-high heat. Season the short ribs with salt and pepper. Dip in flour to cover each side. Brown the short ribs, about 4 minutes on each side. Transfer to a plate.

Add onions, garlic and carrots to the pot and sauté for 5 to 7 minutes. Add in mushrooms and herbs.  Stir in the tomato paste and dried cherries and place the short ribs back into pan. Add the wine and beef stock and bring to a simmer.

Transfer the pan to the oven and cook for 2 ½ hours, or until the meat is tender, stirring occasionally. Remove from the oven, place the short ribs on a platter, and reduce down the liquid for about 20 minutes on the stovetop. Add ribs back into pot for serving.

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