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    Cabernet-Braised Short Ribs As Made By Chef Wolfgang Puck

    The chef makes this special meal for the The Academy Awards' Governors Ball.

    Cabernet-Braised Short Ribs As Made By Chef Wolfgang Puck

    Here's a video that shows you how to make it:

    View this video on YouTube


    Servings: 6

    6 pieces large beef short ribs, each 14 to 16 ounces, trimmed of excess fat

    2 celery stalks, trimmed and cut into 1-inch pieces

    2 medium carrots, peeled, trimmed, and cut into 1-inch pieces

    1 medium leek, white and light green parts only, split lengthwise, thoroughly rinsed, and coarsely chopped

    6 garlic cloves, peeled

    1 bay leaf

    4 sprigs fresh thyme

    Whole black pepper, to taste

    1 bottle (750 milliliters) Cabernet Sauvignon

    2 tablespoons all purpose flour

    Salt, to taste

    Pepper, to taste

    2 tablespoons olive oil

    2 tablespoons tomato paste

    2 quarts unsalted beef broth or chicken broth


    Mashed potatoes

    Italian parsley, chopped, as needed


    # Preheat the oven to 350F˚/180C˚.

    # In a large bowl, add the short ribs and all vegetables and herbs for the marinade. Add the wine to cover. Marinate at least 6 hours in the fridge.

    # Remove the meat from the marinade and pat dry with a towel or paper towel. Strain the veggies from the wine. Reserve both the wine and veggies for later.

    # Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.

    # In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop. When the oil begins smoking, carefully slip ribs into the pot and sear until well browned, 4 to 5 minutes per side. Transfer ribs to plate.

    # In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.

    # Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates. Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.

    # Cover the pot and transfer to the middle rack of your oven. Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface.

    # Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.

    # Enjoy!

    For more information on Wolfgang Puck visit his website at