Red Wine-Braised Short Ribs

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After long days in the vineyard, the team at NOK Vino will often prepare a simple yet filling meal to share. These braised beef short ribs also serve to use up the dregs of any wine bottles laying about—often their signature marquette. This recipe calls for canned tomatoes, but when fresh ones are in season, vineyard cofounder Nicholas Kimberly likes to use a wooden spoon to press them through a conical strainer, which keeps the skins, seeds, and cores behind while allowing the pulp and juices to pass into the pot. If you can’t find short ribs, you can substitute an equal weight of bone-in beef chuck roast.

Featured in “Are Hybrid Grapes the Future of American Wine?” by Chris Cohen in theSpring/Summer 2026 issue. See more recipes and stories fromIssue 206.

Ingredients

3–4 lb. beef short ribs
Kosher salt and freshly ground black pepper
2 Tbsp. extra-virgin olive oil
1 large onion, thinly sliced
2 cups dry red wine
2 garlic cloves
One 28-oz. can whole tomatoes, lightly crushed

Instructions

Step 1

Position a rack in the lower third of the oven and preheat to 300°F. Season the ribs generously on all sides with salt and black pepper. To a large, heavy pot over medium heat, add the oil. When it’s hot and shimmering, working in batches, add the ribs and cook, turning occasionally, until browned on all sides, about 12 minutes per batch. Transfer to a plate and set aside.

Step 2

Add the onion to the pot and cook, stirring occasionally, until softened and pale golden, about 8 minutes. Add the wine and garlic and cook until the wine is reduced by a third, about 5 minutes. Add the tomatoes and the reserved ribs, bring to a simmer, and cover.

Step 3

Bake until the meat breaks apart easily when pierced with a fork, about 3 hours. Transfer the ribs to a cutting board and set aside to rest for 15 minutes. Cut across the grain into ½-inch slices, then drizzle with the cooking liquid and serve hot.

Position a rack in the lower third of the oven and preheat to 300°F. Season the ribs generously on all sides with salt and black pepper. To a large, heavy pot over medium heat, add the oil. When it’s hot and shimmering, working in batches, add the ribs and cook, turning occasionally, until browned on all sides, about 12 minutes per batch. Transfer to a plate and set aside.
Add the onion to the pot and cook, stirring occasionally, until softened and pale golden, about 8 minutes. Add the wine and garlic and cook until the wine is reduced by a third, about 5 minutes. Add the tomatoes and the reserved ribs, bring to a simmer, and cover.
Bake until the meat breaks apart easily when pierced with a fork, about 3 hours. Transfer the ribs to a cutting board and set aside to rest for 15 minutes. Cut across the grain into ½-inch slices, then drizzle with the cooking liquid and serve hot.