These Wolfgang Puck’s short ribs turn out unbelievably tender, packed with deep, rich flavors from slow braising.
To start, brown up your meat well to lock in all the deep, rich flavors for the sauce.
I always deglaze with red wine to pull up every bit of flavor from the pan before adding in the broth.
Low and slow is the key here—these ribs need hours to break down and become fall-apart tender.
For extra richness, I like to stir in a spoonful of tomato paste while sautéing the onions and garlic.
These are sooo good!
How to Make Wolfgang Puck’s Short Ribs
Ingredients
- 6 lbs Beef Short Ribs
- 1 bottle Cabernet Sauvignon
- 2 tbsp Vegetable Oil
- 1 tsp Black Peppercorns, crushed
- Salt, to taste
- 10 cloves Garlic, peeled
- 8 Shallots, peeled and halved
- 2 Celery Stalks, chopped
- 2 Carrots, peeled and chopped
- 1 Leek (white part only), chopped
Step 1:
Season the short ribs with salt and crushed black peppercorns. Coat evenly.
Step 2:
In a hot skillet, sear the short ribs on all sides using vegetable oil. This should take about 8 minutes.
Step 3:
In a large bowl, combine celery, carrots, leek, and garlic. Place these seasoned ribs into the bowl.
Step 4:
Pour the Cabernet Sauvignon over the short ribs and vegetables. Marinate in the refrigerator for at least 6 hours.
Step 5:
Remove marinated ribs and preheat your oven to 325°F (163°C). Transfer contents to a baking dish, ensuring ribs are covered with the marinade.
Serve five to six people. Prep takes about 20 minutes, while cooking and marinating require about 6 hours.
Tips and Tricks for Making This Recipe
Choose the Right Cut
Using high-quality beef can really enhance the flavor of this dish, so choose cuts that are well-marbled for more richness.
Get the Marinade Right
Letting your ribs marinate overnight can add even more depth to the flavors, so plan ahead for the best taste.
Perfect Oven Temperature
Ensuring your oven is at the correct temperature is crucial for slow cooking the ribs to tender perfection.
Patience Is Key
Remember that the slow-cooking process allows flavors to develop fully, so don’t rush through it.
Adjust Seasonings
Feel free to adjust seasonings to suit your taste, like adding more garlic or a splash of broth for added richness.
What to Serve with Wolfgang Puck Short Ribs
Creamy Mashed Potatoes
You can’t go wrong with mashed potatoes next to a hearty serving of short ribs.
There’s something about the creamy texture that just pairs so well with the rich, savory flavor of the ribs.
Simply mash some boiled potatoes with a bit of butter and cream.
Roasted Brussels Sprouts with Bacon
For a vegetable dish, roasted Brussels sprouts are a fantastic choice.
When you add some crispy bacon pieces, it brings a wonderful mix of flavors that complement the savory short ribs.
Just roast the sprouts till they are golden brown, and toss them with cooked bacon for extra flavor.
Grilled Asparagus with Lemon Zest
Grilled asparagus can provide a nice, light contrast to the richness of the meat.
Grill them until they have those perfect char marks, and then add a sprinkle of fresh lemon zest on top.
The citrus gives the dish a fresh twist that pairs beautifully with the ribs.
Cauliflower Puree
If you’re looking for something a bit different, try serving a cauliflower puree.
It’s a less traditional option that offers a creamy and smooth texture similar to mashed potatoes.
Steam the cauliflower until tender and blend it with a dash of cream, salt, and pepper.
Pomegranate Salad with Feta
A fresh salad with some bold, out-of-the-ordinary flavors can be a refreshing choice.
I love making a pomegranate salad with feta cheese.
The sweet and tangy pomegranate seeds and the creamy feta create an exciting flavor that keeps the meal interesting.
Variations and Substitutions
Different Cuts of Meat
You don’t always have to use short ribs for this recipe!
You can try using brisket or beef shank for a slightly different texture and flavor profile.
These alternatives are perfect if you’re looking for meatier, larger portions or a leaner option.
Wine Choices
Feel free to change the type of wine if you like experimenting with flavors!
A nice Merlot or even a Pinot Noir can shake things up a bit if Cabernet isn’t your favorite or readily available.
The wine you use can really transform the dish in surprising ways.
Gluten-Free Option
If you’re avoiding gluten, swap out the matzo meal while preparing the ribs.
Cornmeal or almond flour can both work as substitutes to maintain the desired texture without any gluten.
This way, everyone at your table can enjoy the meal without worry.
Flavor Tweaks
Try adding some different herbs to give the dish new life by playing around with rosemary or thyme.
These subtle changes can enhance the dish in ways you don’t expect and make it your own.
How to Store Leftover Wolfgang Puck Short Ribs
Refrigerating Your Leftovers
When it’s time to store leftover short ribs, start by letting them cool to room temperature.
Once cooled, transfer the ribs to an airtight container.
You can store them in the refrigerator, where they should last for up to three days.
Freezing for Longer Storage
If you want your leftovers to last longer, freezing is the way to go!
Wrap each rib tightly in plastic wrap, followed by a layer of aluminum foil.
Place the wrapped ribs in a freezer-safe bag or container and they should be good for up to three months.
Labeling and Organizing
Don’t forget to label your containers with the date before storing them.
It helps you keep track of how long they’ve been stored.
I always like to organize my freezer or fridge so nothing gets hidden and forgotten!
Common Mistakes to Avoid
Not Searing the Ribs Properly
Make sure you don’t skip searing the short ribs until they’re deeply browned on all sides.
This step is crucial to create that rich depth of flavor that you want in your ribs.
Using the Wrong Amount of Liquid
Some people add too much or too little liquid when braising.
The ribs should be partially submerged to get that tender, juicy result.
Keep an eye on it during cooking and adjust as needed.
Rushing the Braising Process
Patience is key: don’t rush the braising time.
Low and slow cooking melts the connective tissues, making the ribs incredibly tender.
Give it time, and you’ll be rewarded with the best texture.
Wolfgang Puck's Short Ribs Recipe
Ingredients
- 6 lbs Beef Short Ribs
- 1 bottle Cabernet Sauvignon
- 2 tbsp Vegetable Oil
- 1 tsp Black Peppercorns crushed
- Salt to taste
- 10 cloves Garlic peeled
- 8 Shallots peeled and halved
- 2 Celery Stalks chopped
- 2 Carrots peeled and chopped
- 1 Leek white part only, chopped
Instructions
- Season the short ribs with salt and crushed black peppercorns. Coat evenly.
- In a hot skillet, sear the short ribs on all sides using vegetable oil. This should take about 8 minutes.
- In a large bowl, combine celery, carrots, leek, and garlic. Place these seasoned ribs into the bowl.
- Pour the Cabernet Sauvignon over the short ribs and vegetables. Marinate in the refrigerator for at least 6 hours.
- Remove marinated ribs and preheat your oven to 325°F (163°C). Transfer contents to a baking dish, ensuring ribs are covered with the marinade.
- Serve five to six people. Prep takes about 20 minutes, while cooking and marinating require about 6 hours.