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New Short Ribs Recipe and Wine Pairing!

Braised Short Ribs with Ancho Chili Spiced-Syrah Reduction

Wine club member Karen of created this special recipe using our 2008 Syrah Tous les Jours.  As ‘Tous les Jours’ means ‘every day’ in French, you won’t feel guilty using this entry-level priced Syrah for both cooking and enjoying during a weeknight dinner.  Our hats are off to talented Karen for developing this recipe for our collective dining pleasure!


  • 1 1/2 – 2 pounds boneless or bone-in beef short ribs
  • flour
  • salt
  • pepper
  • canola oil
  • 4 carrots
  • 3 celery stalks
  • 1 small fennel bulb
  • 2 tomatoes
  • 1 yellow onion
  • 1 head of garlic
  • 1 sprig of rosemary
  • 6-8 sprigs of thyme
  • 20 peppercorns
  • 1 bottle Andrew Murray Vineyards Syrah Tous les Jours
  • 1/2 cup brown sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 1/2 tablespoons ancho chili powder
  • 1/2 teaspoon cinnamon
  • water
  • 1 tablespoon unsalted butter


Preheat oven to 350 degrees.

Roughly chop carrots, celery, fennel, tomatoes and onion. Cut head of garlic in half, unpeeled. (This will all be strained out later.)

Trim excess fat off the short ribs. Season with salt and pepper, then toss in flour to coat. In a 5-6 quart dutch oven, heat canola oil on high. When oil is very hot, sear short ribs on all sides to brown. Remove from pot and reserve.

Into the same pot, add chopped vegetables, herbs and peppercorns. Pour in a small amount of wine to deglaze the pot, scraping the bottom. Add remaining wine. Stir in brown sugar, cocoa powder, ancho chili powder and cinnamon. Place short ribs back into pot, resting on top of vegetable mixture. The short ribs should be almost completely covered with liquid. If necessary, stir in some water until short ribs are almost covered.

Bring liquid to a boil on top of stove, then cover and transfer to oven and cook for 3 hours.

When short ribs are done, remove from pot and cover with foil. Pour the remaining mixture through a fine mesh strainer into a saucepan, pushing all the liquid out. Discard solids. Simmer sauce to thicken, then stir in butter.

Serve short ribs with sauce over your favorite mashed potatoes.



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10 Responses to New Short Ribs Recipe and Wine Pairing!

  1. Kathleen Nelson says:

    I love this wine, too! And the short ribs sound amazing. Thanks for the recipe.

  2. Liz says:

    These short ribs sound fabulous!!! Great comfort food~

  3. Anne says:

    I really love short ribs and I really love a good syrah. What a great combination. I can’t wait to make this recipe!

  4. Melissa says:

    I think I’m going to actually try this recipe. It sounds delicious and, from the description, it sounds like I could actually make it. I’m not exactly the ‘at home’ in the kitchen, so wish me luck;o)
    We received a bottle of this Syrah as a gift. This will be our first experience with Andrew Murray Wines, so what better way to experience the wine than with savory short ribs! I can just imagine the smell while it’s simmering away for 3 hours! That is going to be difficult!

  5. This is a terrific recipe and my first introduction to your wines. I’ll be looking for your label at my merchant and I’ll plan to visit next time I travel through Los Olivos.

  6. Sally says:

    I have never critiqued a recipe before, but after just preparing this recipe I had to comment on how absolutely wonderful it is. I did use a chuck roast instead of short ribs (they were to expensive). The roast came out extremely tender and flavorful. I hated to throw away the vegetables, so I mashed them with a potato masher, and added them to the gravy. I did eliminate the garlic and herbs though. What a great fall dinner, and thanks Karen for submitting your recipe.

  7. thoma says:

    I wish I were eating in a restaurant where you’re cooking Karen! the recipe reads so so interesting and I gather it is knee-quivering from the testimonials. great show here!

  8. Pingback: Braised Short Ribs Cooked in Spices with Wine Reduction « Food and the City

  9. DEBBIE M says:


  10. Pingback: Wine on Wednesday: Cooking with Wine #winewednesday - Daily Dish Magazine~Daily Dish Magazine

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