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Braised Beef Short Ribs with White Truffle Oil

Recipe courtesy of Amber Balshaw of Preferred Sonoma Caterers


2 lbs Beef Short Ribs, cut to serving size
4 cups Beef Broth
4 cups Red Wine
1/4 cup Vegetable Oil
1/2 cup Diced Carrot
1/2 cup Diced Celery
1/2 cup Diced Onion
1 tsp Thyme
4 Bay Leaves
1 Tbs White Truffle Oil
4 Tbs Flour
2 Tbs Vegetable Oil
Salt & Pepper to taste


Brown the short ribs in vegetable oil. Set aside.
Sauté diced vegetables and thyme until golden, then add to the short ribs
Cover with wine and broth
Bake covered at 250° for 6 to 8 hours (until tender)
Remove the short ribs (gently)
Strain the juice from the ribs to remove the herbs and vegetables for a cleaner sauce.
Combine and whisk the 2T of vegetable oil and 4T of flour
Add juice from the ribs
Cook until thickened (about 3 to 5 minutes)
Finish with truffle oil
Pour over ribs
Heat through and serve
For this recipe once cooled dice into 1/4" cubes

Serve with:

Kunde Family Reserve Cabernet Sauvignon