Recipe: Ancho Cabernet Braised Short Ribs

Ancho Cabernet Braised Short Ribs

By - - Nov 16, 2017

This dish is such a comfort food for me. I love this around the holidays as it’s rich, warm and inviting. Yes, this one takes a bit of time, but I promise it’s well worth the wait. I suggest pairing this with Terrazas de los Andes Single Vineyard Los Aromas Cabernet Sauvignon. 



Servings: 4-6
Prep Time: 20M
Cook Time: 3H


Ancho Chile Powder
  • 6 ancho chiles, stemmed and seeded
Short Ribs
  • 3 pounds boneless beef short ribs
  • 4 tablespoons vegetable oil, more if needed
  • 1 cup yellow onion, coarsely chopped
  • 1 cup celery, coarsely chopped
  • 1 cup carrots, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 1 cup tomato paste
  • 1 cup Terrazas Single Vineyard Los Aromas Cabernet Sauvignon
  • 4 cups beef stock
  • 2 teaspoons ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1½ tablespoons dried Mexican oregano
  • 2 thyme stems
  • 2-3 radishes, cut into matchsticks
  • 1/2 bunch of cilantro


1. Preheat the oven to 325°F.

2. Lightly toast the chiles in a dry, heavy skillet over medium heat for approximately 30 seconds on each side, just until they become fragrant, but not blackened. Transfer to a plate and set aside to cool. Once the chiles are cool enough to handle, transfer to a spice blender and grind into a powder. Set aside.

3. Cut meat into small portions about 3 inches wide and season generously with salt and pepper. Heat 2 tablespoons of oil in a dutch oven, or other heavy pot with a lid, over medium-high heat. Once the oil is hot, add meat and sear for approximately 3 minutes on each side, working in batches to avoid crowding, if necessary. Sear the meat until each piece has formed a uniformly brown crust on each side. Add more oil to the pot as needed, to prevent burning. As the pieces are ready, set aside on a plate.

4. Reduce the heat to medium. Using the same pot, add the onion, celery and carrots and cook for approximately 5 minutes. Add the garlic and cook for an additional 2 minutes, then add the tomato paste and cook for 2 more minutes.

5. Pour in the wine and beef stock to deglaze the pan, using a wooden spoon to scrape any bits off the bottom of the pan. Add the ancho powder (made in step 2), cumin, pepper, oregano and thyme and turn the heat to low. Simmer, uncovered, stirring occasionally for 5 minutes. Return the meat to the pot, cover and transfer to the oven to cook for approximately 3 hours, until the meat is tender.

6. Carefully remove the meat from the braising liquid and strain the sauce through a fine mesh strainer. Taste the sauce and add salt and fresh ground pepper, if needed. Serve immediately with a generous helping of the sauce.