Cabernet-Braised Beef Short Ribs with Roasted Winter Squash

This flavorful recipe is just the thing to make you feel warm and cozy on a cold, winter night – especially when paired with our celebrated Reserve Cabernet Sauvignon!

Short Rib Ingredients

  • 2 Tbsp Trefethen extra virgin olive oil
  • 5 lbs bone-in short ribs, 1 ½-in thick
  • 1 large head of garlic, halved crosswise
  • 1 medium onion, chopped
  • 4 ribs celery, chopped
  • 2 medium carrots, chopped
  • 2 Tbsp tomato paste
  • 2 cup Trefethen Cabernet Sauvignon
  • 2 cup beef stock or bone broth, plus more as needed
  • 4 sprigs thyme
  • kosher salt and freshly ground pepper

Squash Ingredients

  • 2 lb winter squash, large diced
  • Trefethen extra virgin olive oil
  • salt and pepper to taste
  • mixed herbs of your choice


  • 1Heat oven to 275F. Heat olive oil in a large dutch over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, about 8-10 minutes per batch. Transfer browned short ribs to a large plate and continue searing remaining ribs.
  • 2Pour off most of the remaining fat and discard. Be sure to leave the good, browned pieces in the pot. Reduce heat to medium, and add garlic with the cut side down. Cook undisturbed until golden brown, about 1-2 minutes. Add onion, celery, and carrots. Season with salt and pepper, stir to coat and cook until vegetables are softened but not browned, about 10 minutes. Add tomato paste and stir to coat. Continue cooking and stirring until tomato paste begins to caramelize slightly on the bottom and edges of the pot, about 2-3 minutes.
  • 3Deglaze the pot with wine and scrape up any caramelized pieces stuck to the bottom using a wooden spoon. Let simmer for 2-3 minutes to reduce. Stir in beef stock and thyme.
  • 4Return short ribs to pot, along with any juices. Arrange ribs until submerged. If just barely covered, nestle ribs bone-side up so that all meat is under liquid, adding more beef stock or water if necessary. Bring to a simmer, then cover and transfer to the oven.
  • 5Cook undisturbed until short ribs are meltingly tender and almost falling off the bone 3-4 hours. Remove the ribs from the pot, taking care not to let the bone slip out, and transfer them to a large plate. Skim the fat from the top of the sauce and adjust seasoning if needed. Return ribs to the pot and let rest in sauce.
  • 6For the winter squash, preheat the oven to 400F. Place the winter squash on a baking sheet and season with oil, salt, and pepper. Bake in the oven for 15-20 minutes or until tender and caramelized. Once cooked, top with your choice of herbs while still warm.
  • 7Bring the ribs and sauce to a simmer on the stove. In your favorite bowl, spoon squash into the center as a bed for ribs. Place a rib atop of the squash and ladle with sauce from the pot. Enjoy!

Other recipes you will enjoy

  • Herbed Parisian Gnocchi

  • Pan-Roasted New York Strip with Trefethen Cabernet Sauvignon & Shallot Confit