Braised Beef Short Ribs

Beef short ribs, braised in red wine and veal stock with onion, celery, and carrots. These braised beef short ribs are easy to make, so do not be intimidated by the overall time!

  • Cook time: 4 hours
  • Chill overnight time: 8 hours
  • Yield: Serves 6


  • 12 beef short ribs, bone-in
  • Salt and freshly ground pepper
  • 1/4 cup extra virgin olive oil
  • 1 yellow onion, peeled and chopped
  • 1 stalk celery, chopped
  • 1 carrot, peeled and chopped
  • 1 750-ml bottle good dry red wine (we used a zinfandel)
  • 6 cups veal stock (can substitute beef stock)


1 Brown the ribs: Preheat oven to 350°F. Season ribs to taste with the salt and pepper. Heat oil in a large, heavy bottomed ovenproof pan over high heat. Add ribs and brown on all sides. Work in batches if you need to so that the ribs don't get crowded (this will help with browning).

2 Sauté vegetables: Transfer ribs to a plate. Pour off the excess fat (do not put down the drain or you will clog your sink!). Add the onions, celery, and carrots to the pan and sauté, stirring often, until lightly browned, about 5 minutes. Remove the vegetables from the pan, set aside.

3 Deglaze pan with wine, then reduce sauce: Add the wine to the pan, deglazing the pan, scraping off any browned bits from the bottom of the pan. Reduce the wine by three-quarters until thick and slightly syrupy, about 15 minutes on high heat.

4 Braise ribs in oven: Return the ribs to the pan, add the veal stock and enough water to cover the ribs. Bring to a boil, cover with foil, and place in the oven. Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours.

During the last 1/2 hour of cooking, add back in the vegetables.

5 Chill overnight: Allow the ribs to cool in the liquid, then cover and refrigerate overnight.

6 Remove excess fat: The next day, remove the excess fat that has solidified at the top from the overnight chilling.

7 Reduce sauce with ribs: Place the pan with the ribs and cooking liquid over medium heat, uncovered. Cook until the liquid has reduced by three-quarters, about 1 hour. Continue to cook, spooning the sauce over the ribs, until the sauce is thick and ribs are glazed. Take care not to burn the glaze; move the ribs around in the pan to keep them from burning.

Serve over mashed potatoes, egg noodles, or rice.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Paddy

    WOW….so tender, flavour rich, definitely the 1st and last recipe I will ever need for beef ribs! Meat, fork tender. Butcher had no veal stock, used his beef stock. Bottle of Cabernet Gamay, less two sips. Loved that you could skim off the fat, once chilled. Sauce was still not as thick as I wanted, mixed some liquid from the pot and flour to a paste and whisked in. Absolutely amazing!


  • Alec

    Ok, this was sooooooo freaking good. A couple things I did, add garlic to the veggies and cut the recipe in half some I cooked for myself (leftovers were so appreciated here). I served mine over homemade polenta (corn meal, water, milk, butter, chicken stock) and omg did that come out amazing. I suggest eating the ribs over a side of creamy polenta vs mashed potatoes…enjoy!


  • Paula

    I just used a chuck roast I had in freezer..Cut it into pieces..Used the recipe but cooked at 350 for hour and half..turned off oven and let set an hour..also added some Rosemary pesto,I had made.. yummie….

  • Barbara Schieving

    This is the best beef short rib recipe. Any time I need a great meal for company, I make this one.


  • Katerina

    Dear Elise,

    I have a party of 12 for dinner. Do you think it is possible to make this recipe or would it be impossible? What would you recommend?

    Many thanks

  • Sue

    What pot/pan do you use for this recipe, not sure I have a big enough pot/pan that will work, curious to know what you use and the size, thanks.

  • Jim

    Best beef ribs ever… Excellent! The site should qualify the ribs as -chuck short ribs, enlishish cut.
    I used Sea salt and beef stock and a good Zin.
    If you don’t drink, it does not matter as alcohol burns off during cooking and there is no good substitute for wine… Period.

  • zouhair najjar

    Hi thanks for the recipe of Braised beef short ribs, as we do not use alcohol in our food can we replace that ingredient or we have not to prepare it

    • Elise Bauer

      Hello Zouhair, well this recipe uses an entire bottle of wine, so you might be better off looking for a different recipe. Or you can just use a few cups of water in place of the wine. The sauce won’t be the same, but it should still be good.

  • Alison Beyer

    Elise – I can’t thank you enough for this recipe. I’ve been using it for years now to impress guests. I recently used it as inspiration to make Bison Short Rib Ragu on Pasta – there’s a post about it on my blog found here: (of course giving you due credit).

  • Harold

    Hi Elise, Are those Flanken-style short ribs used in this recipe? I usually cook with English-style ribs, but 12 ribs served to 6 people seems like quite a lot. If so, do you mean 4 Flanken ribs each of which contain 3 ribs? Thanks for your wonderful food website. I cook your recipes all the time…it’s my favorite. Cheers, Harold

    • Elise Bauer

      Hi Harold, great question! I think you could use either. We made this such a long time ago I don’t remember what we used! Regular short ribs are pretty short though, and since the rib is half bone, two ribs per person seems reasonable to me.

  • Dorien

    I love this recipe, I make it for Christmas. However this year we are going to be visiting family on Christmas eve and I was hoping to try this in a slow cooker. Any suggestions or modifications, would be amazing. Wish me luck!

  • Tina

    I made these for a dinner party on New Year’s Eve. They were DELICIOUS. Very tender and flavorful. However, I used veal stock, and followed the recipe exactly, but when I did the final steps of cooking down the liquid, it simply did not cook down to a glaze. On day 2, I cooked it over for medium heat for one hour. It really wasn’t reducing much, so I turned the heat up to high and boiled it for another 1.5 hours. It did reduce considerably, but my guests were so hungry (and by then all the meat had fallen off the bones), so I gave up on the glaze. I would make this again, but would definitely give myself more time for it to cook down.

  • malibugirl662

    Made this over the weekend. Used a pinot noir -meat was fork tender; absolutely amazing. Served over mashed potatos along with pea tendrils in a sourcream & onion powder mix. It was at terrific combination.

    One recommendation: Before cooking the shortrib, cut excess fat off. I ended up having to do this on Day 2 after refridgeration while skimming the solid fat (lots of it!) off the surface. The meat was just *too* fatty.

    The end result was fabulous though!

  • Karyn

    So I have never braised anything before and I was wondering if I can braise it another way without the oven. Or can I just pour the mixture into a pyrex dish because I don’t have an oven proof pan or use a slow cooker.

    I think your best bet is to do step three in a slow cooker. ~Elise

  • Deborah

    Wow! These are wonderful!!! We don’t drink wine, we homebrew beer instead! So I sub’d 750ml of oatmeal stout beer instead of the wine. I also added 1/4 c brown sugar to the braising liquid. Thanks for the wonderful recipe.

  • joe

    Should I use the whole bottle of wine? I remember my wife made beef stew in a slow cooker with a whole bottle of wine and it did not turn out good. Thanks.

    This recipe calls for a whole bottle of wine. You should use a wine that you like to drink. If you don’t like to drink wine, I wouldn’t use this recipe. Just don’t use a bottle of cheap “cooking” wine, that’s almost a guaranty that the recipe won’t turn out well. ~Elise

  • Adam

    If you dont have veal stock or cant find any, try substituting Demi Glace Gold, which is a concentrate. Mix 6oz of concentrate to 42oz of water. Will make 6 cups or 48oz of really good veal stock.

  • Heather

    I made this dish for dinner last night. Like others mentioned, I could not get the liquid reduced to a syrupy state. We boiled it in a huge saute pan for 2 hours. We eventually gave up and thickened it with cornstarch for gravy.

    I couldn’t find veal stock and used beef stock (carton variety) instead. Wish I would have read the comments before cooking.

    It was tasty and my guests enjoyed it anyway.

  • Paula

    Hi Elise – Made these last night and I’m ready for phase two tonight. Question: do these freeze well?

    Hi Paula – good question! I don’t know actually. I assume so. I haven’t frozen them myself. ~Elise

  • Stephanie

    Served this last night for company with Rachael Ray’s Yukon Gold Brie Mashed Potatoes. Between the potatoes and the ribs – very rich dish. Definitely will be preparing this recipe again. Use the beef broth which worked well.


  • Lori

    All I can say is wow! I have never posted a comment online before, but this certainly deserves one. I served this with a zucchini casserole (I am low carbing it) and it was spectacular. Everyone I know will be getting this recipe forwarded to them. Thanks and keep the low carb recipes coming!

  • Rick

    I tried to make this recipe exactly as written last weekend, but had one slight exception. The butcher didn’t have enough veal stock, so I used 2 cups of veal demiglace and four cups of water as suggested by the butcher. I suppose I could have used beef stock instead of water. I didn’t have much success either, in getting the wine reduction to a syrupy state, nor did it only take one hour during the second day to reduce the sauce by three-quarters. It was about two hours, but that may simply have been because I used too low of heat. Nonetheless, the ribs were amazingly tender and flavorful. I’m looking forward to making it again for some fiends – they’re going to love it!!!

  • william koczara

    RE: Braised short ribs:

    A ?. Clarification Step 3: …Bring to a boil
    cover and place in the oven:Does the liquid
    go into the oven along with the ribs?

    Yes. ~Elise

  • Lindsay

    I made this recipe this past weekend. DELICIOUS! Any extra work with the two day/overnight method was well worth it for the praise these short ribs received. I am frankly a family culinary hero at this point! I used low sodium beef stock because after the holidays I didn’t have the energy to hunt down veal stock :). I served with creamy polenta (used a Martha Stewart recipe…just Google her name and creamy polenta) which I would HIGHLY recommend trying. Delicious…THANK YOU!

    We also have a creamy polenta on the site which is one of my favorite recipes. So good! And polenta would be perfect with these braised short ribs. ~Elise

  • Liz

    OMG!!!! I just finished cooking these short ribs. My home smells FANTASTIC! I made a few changes as I added a peppery, spicy rub, chopped garlic and I dredged the meat in flour. As no veal stock was available I also added additional seasoned flour (roux) to thicken the sauce. I can’t wait until dinner tomorrow!!! Thanks for the recipe!

  • Holly

    RECIPE ADDITIONS (just suggestions)!

    This is my “go-to” short rib recipe… hands-down! It will impress the finest of chefs. Perfect for a dinner party. Thank you, Elise and your Dad!

    Over the years, I have added some ingredients that I personally think bring the recipe to new, amazing flavor heights. I add 3-4 cloves of fresh minced garlic (to the celery/carrots/onion mixture). I add 1 cup of balsamic vinegar and 1/2 cup brown sugar, incorporating it into the wine reduction. Also, 1 tablespoon fresh chopped rosemary, 1 tablespoon fresh chopped thyme and a few pinches of red chili flakes (add before braising).

    Give it a try, you will fall deeply in love! Remember, the KEY is the overnight chilling.

  • M Dominguez

    For those having a problem with the sauce not thickening: the problem may be that you are using commercial canned/carton stock. The receipe calls for veal stock specifically because the bones of young animales, e.g. veal, are full of collagen. This is important because when rendered out into a stock which is then further reduced, collagen gives the final sauce a thick viscous body & a lucious mouthfeel. Commercial stocks don’t use veal bones (too costly), so they have a much lower collagen content. This results in a sauce that does not thicken properly. Solution: (though it might sound somewhat unsavory to some) simply add a pig’s foot to the pot when you add the stock — pig’s feet are loaded with collagen & will not affect the flavor of the dish. Just be sure to remove it before service!

    Hmm, good tip! Chicken feet would probably work as well. ~Elise

  • Shannon

    Need thicker sauce? I just learned a tip to make the sauce thicker if you use boneless short ribs…dissolve 1/2 teaspoon gelatin in 1/4 c cold water (let sit a few min) add to sauce to thicken works wonders

  • Mari

    I will be making these tomorrow and wonder if I can use regular red full bodied wine or blackberry merlot instead of the zinfandel. It is important to cook with the bones in because they add to the flavour and the thickening. I have made them before but not with this recipe. I will make them tomorrow and then leave them in the fridge overnight and skim off the fat and then reheat them which will make them taste even better. I absolutely love short ribs but my husband doesn’t so a few friends will help me enjoy them.

    I would say go for it. Any full-bodied red wine that you like to drink should work fine with this recipe. ~Elise

  • angie

    I have been cooking this over and over since the first time I saw it 3 years ago. Not getting tired of it.

  • Shalley

    My husband and I raise grassfed Asian water buffalo. We tried your recipe for the short ribs from our last harvest, and absolutely loved it! We used our buffalo broth, only because it’s what we had on hand, and an Australian pinot noir. We made two batches of it and because it smelled so good we ate all of the first pan as soon as it came out of the oven, not giving it a chance to rest overnight! It was AMAZING! The second batch, prepared according to directions, was even better (we didn’t think it could be)!

  • Barbara Bakes

    I blogged about this fabulous recipe today! Thanks for sharing it!

  • VNAM

    The pieces I got have 3 bones in them and are about 1.5 inches thick and about 6 inches long. Is this correct?

    I’m sure that will work. For future reference, here is the Wikipedia entry on beef short ribs. ~Elise

  • VNAM

    I’m thining about making this recipe for a very special night that I have planned. I was wondering, what kind of cut should I be asking for? How thick, etc…

    Just ask for beef short ribs, that’s the cut. 12 of them for a full recipe, 6 for a half recipe. ~Elise

  • Ginger

    Made it in one day, cooked in the morning, cooled and skimmed in the afternoon, and was in meat coma by night time…

    SO GOOD…altered it a bit tho..1)a dash of soy sauce…2)hand blended to make the sauce more creamy…

  • Angela

    Absolutely delicious! I followed your recipe almost exactly, and served this with Barefoot Contessa’s Parmesan Smashed Potatoes. Rich and delicious! Thanks again for another great recipe, Elise.

  • JD McGee


    This recipe sounds amazing. I compete in local BBQ competitions and am wondering if it can be adapted for a one day cook. We are not allowed to pre-prep any of our meats prior to the competition. Do you think it would do well if I skipped the overnight refrigeration step? We are only allowed to cook with wood or charcoal so I plan on browning then cooking them in a cast iron dutch oven.



    I don’t know JD. But if you try it, please let us know how it turns out. ~Elise

  • elline

    I made this last night they were the best testing short ribs I ever tested. Thanks for sharing.

  • jamalamy

    For those using boneless shortribs it seems like 5.5-6 lbs of boneless worked pretty well for this recipe. I did however increase the celery & carrot to 2 each. I also used 4 cups low sodium “better than buillon” beef stock + 1 tblspoon of Veal demiglace (from Williams & Sonoma) in 2 cups hot water. Used 1 bottle of a good bold California Cab. Did it in one day and just skimmed off the fat. Next time, I don’t think I’ll reduce at the end for so long since I prefer to have more of a sauce to serve with – probably just 30 vs 60 minutes. I’ll probably throw in some fresh thyme as well with the miracroix. overall, a good recipe – easy to do, just time consuming which means I’ll probably do a double batch and freeze for later.

  • NorthernCalMother

    I love this recipe — especially the overnight part, which elminates the too-greasy quality short ribs sometimes have.

    But I never get to the syrup-y stage on the final cooking — even when I cook it for 2 hrs instead of one. Is adding cornstarch or flour the only solution? (I use low-salt beef stock.)

    Sounds like you just need to cook the last part on higher heat, so the liquid reduces faster. ~Elise

  • Beth

    I have not cooked these before….just checking–do you only cover the dutch oven with foil? Not the lid? Does the foil go underneath the lid?

    Just foil. But if you don’t have foil, use a lid. ~Elise

  • Darlene

    I love short ribs and I’ve been searching for one like this for a long time. I think that by cooking them the day before, then removing the fat is a great idea. The only thing I changed was the amount of wine, I used 3/4 of a bottle of red wine and drank the rest. This is recipe is a keeper….thank you.


  • Sheri

    I have made this recipe by following it exact and believe I have some good suggestions to make it easier. I only used one cup of wine which I reduced by 1/2 and added beef broth to make up for the difference in liquid to cover the ribs. They still tasted the same without using all that wine. Also used baby carrots in the braising liquid and they were good as a side dish instead of throwing away. I don’t feel the need to let the ribs sit over night and used a gravy separator instead of letting the dish cool to make gravy right away. I browned the ribs in some bacon grease I had. I also made a balsamic reduction sauce that goes well with the meat – using the gravy for potatoes. Another good side dish is rissoto. Fabulous recipe I will use over and over to impress guests. Costco sells boneless beef ribs that are not very fatty and are perfect for this recipe.

  • jeep

    I made these last week
    They were beyond FABULOUS!
    I did it all in 1 day and spooned off the fat, but the 2 day method would make for a super easy fix the next day with extraordinary results!

    This recipe would most definitely be a “company” WOW meal!

    I made mine with risotto, but I think garlic mashed would be extremely yummy!

  • Steve

    I made this two days ago for 10 people. I will go down in history with my friends as a great cook. It was a major hit. I followed the recipe exactly. Thank you and your Dad for sharing.


  • beverly

    Hi Elise,

    My husband cooked this wondeful, great tasting braised beef twice now within a month! It’s been added to our collection of 5-star recipes from your website. He substituted the veal stock with better than buillon beef base which is terrific!
    Thanks again for your amazing website.


  • Nick

    This was such a great recipe. I tried it out as well and had great success even though I committed two mistakes.

    First, I forgot that short ribs are not in fact short so I didn’t have the butcher chop them up.

    Second, I forgot an onion. Just left it out.

    I also used beef stock instead of veal. The dish was still completely fantastic. You can check out my full post on it here:

  • tracy

    This is a good one. I did add sliced mushrooms to the vegitable saute and fresh chopped garlic. I found that because I used boneless ribs, I had to add some butter and a bit more olive oil than recipie called for simply to saute anything.
    Thank you…oh by the way, you and my daughter share names:)

  • carly

    This recipe is delicious! It takes time to cook but so worth it! I will definitely make this dish again. Serve over rice (use leftover gravy from ribs on rice); I also made cornbread.Comfort food! What a meal!!!!

  • David

    I made this, I sliced the veggies instead of chopping, added 8 whole cloves of garlic and doubled the wine. I also used paper towels to soak up excess oil just prior to adding the wine and left the veggies in with the wine. I used an inexpensive Chilean cab, Los Vascos, because of its fruit forward and herbal qualities. The wine liquid was reduced to about 2 cups (wine reduced with veggies) Everything went from a large heavy bottomed skillet to the crock pot. I only needed five cans of stock because of the extra liquid from the 2nd bottle of wine. I cooked the recipe in the crock pot for 4 hours on high and then put it in the refrigerator just long enough to congeal the fat for removel. It then went to a large deep skillet for finishing, you need a lot of surface area to help with the reduction. I also removed the ribs and tented them under foil. It was easier to handle the final reduction with them out of the way. Homemade stock works better because the higher marrow content. If you use canned beef stock, your reduction time will be a little higher.

    It was served with homemade mashed potatoes and a hearty bread. I used a good but inexpensive Spanish Monastrell to serve with this. I think a Bandol or Cotes du Rhone would work equally well. The earthiness of these wines compliment the rest of the flavors from the recipe quite well.

  • Juliet

    Hi Dear, The best short rib I ever ate was about twenty eight years ago and since then I have tried to make some but it has never been the same. Your recipe seems fun to make but I could not understand the process between step 2 and 3. In step two you mentioned to get rid off excess fat (only) which means “ribs are still in the pot” then add the wine. BUT in step 3, you asked to return the ribs to the ribs in the pot. Are we cooking this in two separate pans or in step 2 should I remove the ribs along with excess fat and after the wine is done return the ribs there?? I thank you in advance for your feed back.
    Thank you again
    Juliet :)

  • Michelle

    I made these this weekend. Unfortunately the first batch burned because I was multitasking (i.e. having a party) and forgot to take them out of the oven . . . But I couldn’t wait so I went out, bought some more ribs and did it again. They came out AWESOME!! I couldn’t stop eating them. The only changes were I dredged the ribs with seasoned flour before browning, added a couple of cloves of garlic (pressed) with the onions, and used half chicken stock and half beef stock. I served them with mashed potatoes and fried cabbage.

    Question: Is there anything you use the removed beef fat for, it seems like it could have some flavorful uses. I thought about using some of it for the cabbage, but I used bacon fat instead.

  • Elise

    My husband says this is the best dish he has ever had even counting 5 star restaurants. I always change it to make it mine. Don’t be afraid of the wine. Definately serve homemade mashed potatoes!!

  • Craig Hatfield

    If your town has a gourmet soup shop, you can often buy stocks from them in quarts or gallons. Ours is called The Souper Market (Cleveland) and they sell their chicken, fish, veal and veggie stocks. I have since stopped making my own! – Craig

  • Irene

    Hands-on cooking time did seem like more than two hours. I also never got any thickening to the liquid, even after reducing the second time over an hour and a half. The meat picked up a metallic taste from the cast-iron pot, the only oven-proof dish I had that was large enough and also range-proof. The bands of connective tissue around each rib–does everyone remove those, or just serve the ribs with them on? I have never made short ribs before. I think I might just stick to roasts and steaks. This was a lot of work.

  • michele

    Has anyone tried this in a crockpot? Maybe transferring after browing ribs and veges?

  • Vivian

    I had this for dinner last night and it was so delicious! So melt in your mouth tender. Hubbie loved it and he normally doesn’t enjoy food cooked with wine but he didn’t complain one bit, just polished his plate clean. Thanks for sharing the recipe!

  • Yale

    Hi Elise,

    You can nix the comment I just sent. I did some research and I guess bone-in DOES matter.

  • Yale

    Is it okay to use boneless short ribs instead of bone-in? Costco boneless is much cheaper than my specialty buthcher’s bone-in. He suggested 1 lb of meat/person for bone-in and 0.5 lb meat/person for boneless. Dinner will now be for 12, so I’m trying to save costs…

  • Elise Bauer

    Hi Gayle,
    What kind of stock are you using? Veal stock from a butcher than has the gel from the marrow in it might help. If that’s not the issue, if it were me, I would either reduce it a little more, or add a pinch of flour or cornstarch for a thicker sauce.

  • Gayle Fall

    I just tried your recipe and flavor wise, it is terrific but when I reduced accordingly to your directions, the sauce is thin and watery. I used your directions and amounts exactly to what you called for. So how does one get the thick, syrupy sauce you said would happen. What would happen if I added more wine and stock… would I get the sauce you called for if it does not come out that way? I browned my ribs in batches as you suggested and braised all in my oven at your suggested temperature then I reduced. What I found is that the licquid would all but disappear and still not be thick and syrupy. Help!

    Thank you.


  • Yale

    Thanks Elise! I’ll let you know how the dish turns out (the party is not until May). I’m so excited about trying it out! And I found a butcher in Berkeley who carries veal stock. =)

  • Elise Bauer

    Hi Yale,
    If you want to serve 10 people, count on 2 ribs per person, so 20 short ribs. If it were me, I would increase the proportions of everything else by about a half.
    Veal stock is notoriously difficult to find. We get ours at the local butcher shop, frozen.

    • Darlene

      What do I do with all the veggies?

  • yale

    I am not a cook AT ALL, but I really want to make this recipe for a dinner party for my boyfriend’s bday.

    What proportions would I use if I wanted the recipe to serve 10 people? Do I just add more meat, or do I need to add more liquids as well (like, double the oil, veal stock, and wine?)? And where would one find veal stock??

    • Robin

      Just double the recipe. IF you have any leftovers, they’ll still be delish. You may be able to find veal stock at your local butcher, but if not, just substitute LOW SODIUM beef stock in the carton at the supermarket. You can always add salt, but you can’t delete it. Good luck and bon appetite!

  • Nick Koller

    Fantastic! I prepared this recipe for two with 6 short ribs, two celery, and two carrots. No other changes. It was delicious.

  • Travis (Carmel, IN)

    RE: veal broth. Rachel Ray says you can use half beef – half chicken stock if you can’t find veal stock, and she prefers those stocks found on grocery store shelves in cartons instead of cans.

  • Steve (Boca Raton, Florida)

    If you like it a bit spicier, after the wine reduces, add some canned chopped chipotle peppers (drain the liquid out of the can first), then add roughly 3 cups of strong coffee (yes, coffee)…let that reduce by a half then add the veal stock.

  • Allyson

    This was fabulous ! It was worth it to make over two days. I used beef broth and found it a bit salty but the plain rice balanced it out. We also used a nice Zin and had more with the finished product. I plan to make again in the very near future.

  • racimodeoro

    I have tried many recipes for beef short ribs but this one is very simple and came out perfect. Serve it on top of white rice and mixed vegetables. Just follow the recipe and you are “good to go”. There is nothing wasted on leftovers–I sliced some of the beef and made ramen noodles, just like they do in Chinatown and the whole family loved it so much!!!

  • Shelly

    Do these taste really wine-ey? (Does that make sense?)

    I don’t drink at all, but these look delicious. I know they say don’t cook with a wine you wouldn’t drink…what about those of us who don’t drink it? Any suggestions for wines to use, or other braising liquids that would work?


  • Lori

    I made this Sunday/Monday. It was WONDERFUL!! Even the kiddo’s liked it.