Louis M. Martini’s Slow Braised Short Ribs

  • Food
  • on OCTOBER 24, 2019
  • 2822
  • 0

Now that fall is officially here, we’re looking for every excuse to get in the kitchen and whip up something comforting and delicious. Luckily for us here in Wine Country, we don’t have to look too hard for inspiration, thanks to the plentiful seasonal fruits and vegetables and the acclaimed restaurants and wineries offering the best in food and wine.

To help you get inspired in the kitchen, too, Chef Jeffery Russell of Louis M. Martini Winery in Napa Valley is sharing his mouth-watering recipe for Slow Braised Short Ribs fit for the season. It’s loaded with meat, herbs, and vegetables, and served over perfectly cooked al dente rigatoni pasta. Pair it with the recently released Louis M. Martini Cypress Ranch Vineyard Cabernet Sauvignon and we can bet this tasty meal is one you’ll want to make again and again this season. Bon appetit!

Slow Braised Short Ribs

Makes 4 servings

Wine Pairing: Cypress Ranch Vineyard Cabernet Sauvignon


  • 1 lb Short Ribs, Sinew and Fat Removed
  • ¼ c Extra Virgin Olive Oil
  • 3 c Veal Stock
  • 1 ea Medium Yellow Onion, Diced
  • 1 ea Medium Carrot, Peeled & Diced
  • 3 ea Celery Stalks
  • 6 ea Garlic Cloves, Smashed
  • ½ c Pecorino Cheese, Grated
  • 2 T Oregano Leaves, Chopped
  • 1 lb Rigatoni Pasta, Cooked Al Dente
  • 4 T Butter, Sweet Cream, Unsalted
  • TT Salt & Pepper


  • Heat olive oil over high heat in dutch oven. Season short ribs with salt and pepper and sear in hot oil until color develops on both sides.
  • Add onion, carrot, and celery to the pan and reduce heat to low. Sweat vegetables until they are aromatic.
  • Add garlic and stock, then cover dutch oven and place in oven at 300˚ for 2 hours, or until short ribs are soft.
  • Carefully remove short ribs from braising liquid and strain off vegetables.
  • Pull the short ribs apart into small pieces with two forks.
  • Place cooked vegetables in a blender with a little bit of the braising liquid and puree until smooth.
  • Combine puree with remaining liquid and mix well.
  • Toss cooked rigatoni with the short ribs, braising liquid and puree, add butter and half of the pecorino, followed by the oregano.
  • Spoon the mixture into serving dishes and sprinkle with remaining pecorino.

To experience Chef Jeffery Russell’s cooking, you don’t want to miss the Underground Cellar Experience at the newly restored winery. The seven-course pairing is anchored by a stunning collection, with small-lot releases from the iconic Monte Rosso Vineyard and library vintages of the heralded Lot No. 1 Cabernet Sauvignon, providing an abundance of aromas, tastes, and textures for Chef Russell to build upon.

Photos courtesy of Louis M. Martini Winery

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WineCountry Staff

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