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Braised Short Ribs with Dried Cherries and Red Wine

(recipe, Marissa Lippert)


Serve with roasted Brussels sprouts and fingerling potatoes dusted with truffle salt.


  1. 1½ Tbsp. olive oil
  2. 2 lb. boneless short ribs, trimmed of extra fat
  3. Salt and freshly ground black pepper
  4. ¼ cup flour for dredging
  5. 1 to 2 carrots, roughly chopped
  6. 1 to 2 cippolini onions (or 1 small yellow onion), roughly chopped
  7. ½ shallot, diced
  8. 3 garlic cloves, peeled and smashed gently with a knife
  9. 5 crimini or button mushrooms, cleaned and roughly chopped
  10. 1 Tbsp. fresh thyme
  11. 1 bay leaf
  12. 1 Tbsp. tomato paste
  13. ⅓ cup dried cherries
  14. ½ bottle dry red wine (I use one with cherry overtones)
  15. 2 cups beef stock


  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a heavy oven-proof saucepan over medium-high heat. Season short ribs with salt and pepper. Dip in flour to cover each side. Brown short ribs, about 4 minutes on each side. Transfer ribs to a plate.
  3. Place all vegetables and herbs in the saucepan and sauté for about 5 to 7 minutes. Stir in tomato paste and dried cherries and cook for another minute.
  4. Place the short ribs back in the pan and add the wine and beef stock. Bring to a boil, then transfer the pan to the oven. Cook 2½ hours or until the meat is tender, stirring occasionally.
  5. Remove from the oven, place the meat on a separate platter, and boil the liquid about 20 minutes, until it's quite reduced.