Beef Short Ribs with Shiraz

Short Ribs with Shiraz


  • 3 pounds beef short ribs, English cut
  • Salt and freshly ground pepper – to taste
  • 1/2 cup all-purpose flour
  • 3 ounces pancetta or bacon – cut into 1/2-inch pieces
  • 1 yellow onion – diced
  • 1 carrot – peeled and diced
  • 2 celery stalks – diced
  • 3 garlic cloves – chopped
  • 1 1/2 tablespoons cups tomato paste
  • 1 bottle Shiraz or other full-bodied red wine – (750ml)
  • 1 beef boullion cube
  • 1 fresh rosemary sprig
  • 1-inch piece Parmigiano-Reggiano cheese rind
  • Polenta for serving


  1. Generously season the short ribs with salt and pepper. Dredge the ribs in flour and shake off the excess.
  2. In a large saute pan over medium-high heat, cook the pancetta or bacon until crispy, 3 to 5 minutes. Transfer crispy bits to the slow cooker.
  3. Working in batches, add the ribs to the saute pan and brown on all sides, about 10 minutes total. Transfer to the slow cooker.
  4. Add the onion, carrot and celery and sauté until soft, about 10 minutes, adding a little olive oil if needed. Add the garlic and tomato paste and cook for about 1 minute. Add 1 cup of the wine and stir to scrape up the browned bits. Add the remaining wine and the bouillion cube and bring to a simmer. Pour into the slow cooker and add rosemary and cheese rind. Cover and cook on high for 4-5 hours, stirring occasionally.
  5. Skim the fat off the cooking liquid, and discard the rosemary and cheese rind. Transfer the ribs to a serving bowl and cover with aluminum foil. Pass the vegetables and cooking liquid through a food mill into a sauce pan. Simmer over medium heat until reduced by one-third, about 10 minutes. Adjust the seasonings with salt. Serve the ribs and sauce over polenta. Serves 4 to 5.

Servings: 5

Source: Modified recipe from