Red Wine Braised Beef Short Ribs with La Boîte Pierre Poivre N.7

Makes 4 servings


8 bone-in beef short ribs (you can use boneless if you prefer)

Salt to taste

4 tablespoons La Boîte Pierre Poivre N.7

2 tablespoons olive oil

3 onions, peeled and cut into a small dice

5 large carrots, peeled and cut into a small dice

4 celery stalks, cut into a small dice

5 cloves garlic

10 large button mushrooms, cut into eighths

2 cups red wine (open something nice so you can drink the rest of the bottle while the beef is cooking, my husband suggests a Rhone wine but any good red wine will do)

2 cups chicken stock


-Pre-heat oven to 325° F. Place 3 ½ quart Dutch oven over medium-high heat.

-Season the short ribs with the salt and  La Boîte Pierre Poivre N.7.  Add the olive oil to the Dutch oven.  Sear the short ribs 3-4 at a time. Remove from the pot and reserve. Turn the heat down to medium-low.

-Add the onions, carrots, celery and garlic and sweat until tender. Add the mushrooms and continue cooking for 2 minutes. Then add the wine and reduce by half. 

-Add the short ribs and chicken stock to the pan.  Bring to a simmer. Cover and place in the oven for 3 hours.

-Remove the short ribs from the sauce and continue to simmer until it has reduced to a nice glaze.  Add the short ribs back to the pot and glaze with the reduced liquid.  Cover to keep warm while you prepare your other vegetables.