The cold weather months are not my favorite.  On weekdays I’m out the door before the sun rises and then I’m rushing from the car to daycare to car to work work work, back to daycare and finally home (obviously after the sun sets because it sets so darn early.)  But winter weekends…I can get on board with those.  Though I do miss the warm weather activities of spring and summer, there is much to be said for being staying inside cozy and comfortable.  And there is even more to be said for taking full advantage of this season, cooking something slowly and with care, filling the house with incredible smells and bellies with warmth.

This meal…oh, my friends, this meal.  Short ribs, Cabernet, pasta, fresh greens – what more do you need to know?  The short ribs are definitely the star of this dish but the whole combination just works so very well together.  Though I love every recipe I share in this space, I reserve gushing for the best of the best.  This meal is completely gush-worthy.  It’s one of those where each and every bite elicits an, “Mmmmm…”, “Wow…”, “So good…”, etc.  Truly comfort food at its finest.


  • About 4 lbs. meaty short ribs, excess fat trimmed
  • Kosher salt and freshly ground pepper
  • 4 tbsp. olive oil, divided
  • ½ cup coarsely chopped onion
  • 1 cup coarsely chopped carrot
  • 1 cup coarsely chopped celery
  • 4 cloves garlic, minced, divided
  • 2 tbsp. tomato paste
  • 1 (750 ml) bottle cabernet sauvignon
  • 6 sprigs fresh parsley
  • 4 springs fresh thyme
  • 1 bay leaf
  • 1 cup chicken or beef stock
  • 1 lb. pasta shapes, such as orecchiette
  • 1 cup finely chopped onion
  • 1 bunch Swiss chard, ribs removed and coarsely chopped
  • Freshly grated Parmesan, for serving


  • 01

    Preheat the oven to 325˚ F.  Season both sides of the short ribs generously with salt and pepper.  In a large pot with a lid, such as a 5-quart Dutch oven, heat 2 tablespoons of the olive oil over medium-high heat.  Add a few of the short ribs to the pot (as many as can be easily fit in a single layer).  Sear on all sides, about 2 minutes per side.  Remove seared ribs to a plate and repeat with remaining short ribs.

  • 02

    Pour off all but 2 tablespoons of the fat.  (If you do not have enough fat, add in more olive oil.)  Add the onion, carrot and celery to the pan.  Cook, stirring occasionally, until beginning to soften, about 5-7 minutes.  Stir in half of the minced garlic and the tomato paste.  Cook, stirring frequently, until fragrant and the tomato paste begins to caramelize, 1-2 minutes.

  • 03

    Increase the heat to high.  Add the wine to the pan slowly, scraping the bottom to deglaze the pan.  Maintain the heat at a low boil and let the wine reduce down to half the volume, about 12-15 minutes.  Return the seared short ribs to the pan along with the herbs.  If necessary, add the chicken or beef stock so that the short ribs are half submerged in liquid.  Bring to a boil. Cover the top of the pot with a piece of parchment paper, then top with the lid to securely hold the parchment paper in place.  Transfer the pot to the oven and let cook until the meat falls off the bone easily, at least 2½ hours.

  • 04

    When the meat is finished cooking, remove the short ribs to a platter.  Once cool enough to handle, shred into bite sized pieces.  Meanwhile, bring a large pot of water to boil for the pasta.  Cook until al dente, reserving about 1 cup of the pasta water.

  • 05

    Strain the sauce left in the pot to remove the solids.  Return the pot to the stove over medium-high heat and let the sauce reduce to a thicker consistency, 5-10 minutes.  Once reduced, set aside to cool for a few minutes.  Skim the excess fat from the top of the sauce.

  • 06

    In a large saucepan, heat the remaining 1 tablespoon of olive oil over medium heat.  Sauté the onion and remaining 2 cloves garlic briefly, about 2 minutes.  Add the chard to the pan.  Stir briefly, then cover to let wilt.   Stir if needed to evenly wilt all of the chard. Once the pasta is cooked and drained and the greens are finished wilting, combine them together in the largest pan.  Stir in a small amount of the reserved pasta water (about ¼ cup).  Then toss in the shredded short ribs and the cabernet reduction.  Mix gently until thoroughly combined.  Season with salt and pepper to taste, and if needed, add additional pasta water for moisture.  Serve warm with freshly grated Parmesan.

  • AT

    Ooohh, we’re getting swiss chard in out produce delivery this week. This just made my weekly menu!

  • grandbabycakes

    Wow that looks absolutely incredible! I would so take down a bowl of this and who doesn’t love short ribs??

  • Alex

    Yum! I really want to make this–short ribs are my favorite non vegetarian food :)

  • Angela

    Yum! My mouth is watering just looking at the picture. I will be making these!

  • Louann Zundel

    This looks delicious! Did you use boneless or bone-in short ribs?

  • annieseats

    I feel sure you would love this :)

  • This looks like winter dinner party fare to me. Can’t wait to try it.

  • The leaving-in-the-dark and getting-home-in-the-dark thing can definitely be disheartening. But when you have leftovers like this around (and know that you’ve gotten a rockstar photograph of them over the weekend)…it’s all a little worth it.

  • annieseats

    Oh, you are so nice. Dude, I was WORKIN for this photo. I shot three dishes in about 30 minutes that evening and the sun had basically already gone down when I took this one. I was sweating when I was done. Haha.

  • annieseats

    Bone in. Enjoy!

  • ha! well, you can’t tell. And I’ve totally been there.

  • Melissa L

    How timely — we just got a 1/4 beef yesterday and as I was putting it all away I thought, ‘what on earth will I do with the short ribs?’ Looks tasty!

  • Alexe @ Keys to the Cucina

    Wow this looks SO yummy. I’ve been craving pasta lately and think this will be my next creation!

  • Emily @ Life on Food

    This looks delicious. Simple but elegant. Perfect for a winter dinner party!

  • Goodness gracious. I’ve got a bunch of short ribs in the freezer from when I bought them on sale this spring – this is happening. Soon.

  • Ali @ Solano’s Kitchen

    I think that right there is my least favorite part of the winter months – trying to get good food pictures when it gets dark at 5pm!

  • Alyssa

    Hi Annie! I’ve been reading your blog for over a year now, while I was living on the Texas-Mexico border, and it kept me connected to midwest life, since I’m from Cleveland, OH. Funny enough, I just moved to take a new job and ended up in Indy! I love reading about all your (and A Couple Cooks’) adventures here–my question is where can I find orchiette nearby? I have not yet seen it…thank you for your time and effort on this beautiful blog!

  • Liz @ Tip Top Shape

    This looks amazing. I love dishes like this!

  • ellysaysopa

    Yeaaaaaaaaah, I can pretty much never say no to a short rib of any sort. Making this soon for sure.

  • Erin

    I love orchiette. It is most definitely the cutest of pasta shapes. Did you know that it means “little ears” in Italian? Adorbs.

  • annieseats

    I did! And it is my favorite shape too :) Love it.

  • annieseats

    Whole Foods has all the good pasta shapes. Whenever I shop there (maybe once a month), I stock up on pasta. People probably think I have some kind of carb deficiency :)

  • Elizabeth from Indy

    I found it recently at Kroger. It took some looking, but it was there. :)

  • annieseats

    Wow! I gave up on Kroger long ago but the one near us has been renovated and seems to have a better selection now. I’ll have to have Ben check for it next time he’s there. Thanks for the heads up!

  • Elizabeth from Indy

    I just got some yesterday to make this. I’m in Brownsburg, but at our store there is a section with all of the regular pasta. Then a section of sauce. Then a section of specialty pastas in bags. They even had whole wheat orecchiette! I went for the white pasta this time, but may try the whole wheat next time.

  • Elizabeth from Indy

    I made this on Sunday and it was delicious, as expected! Expensive to make and takes awhile, but it is definitely on our list of splurge meals now! Bonus, it was enough to feed my family of 4 for two nights (with a side veggie and some French bread).

  • Annie

    I made this last night and it was delicious!! Thank you!!

    One small note – It looks like you forgot to write in when to add the parsley, thyme, and bay leaf. I had to go to the source recipe to figure out when to add it.

  • annieseats

    It does say to add the herbs, but maybe since I didn’t list them specifically you overlooked it. Anyway, so glad you enjoyed it!

  • Annie

    Ah, so it does! That’s what cooking with a two-year old running around will do to my eye-sight!

    Thanks again for the awesome recipe! I’m looking forward to eating leftovers for lunch at work today.


  • goodthymes

    I am making this for dinner tonight and I’m literally counting down the minutes until I can start cooking! I’m so excited.

  • Melissa Brooker

    This is In the oven right now and the smell is killing me! I can hardly wait for dinner! My husband can barely contain himself haha. He is a huge short rib lover. I’m not normally a huge fan of red meat, but this sounds amazing! My dad even asked me to send him the recipe, and he is not a recipe using kinda guy.

  • annieseats

    I hope you love it! I am the same – not a huge red meat person myself, but this is truly one of my favorite meals ever.

  • Melissa Brooker

    We did love it! I think my Husband John loved it more than any meal I’ve ever made (except your chicken enchilada’s) its one of the few beef dishes I really enjoy! I will be making it again for sure.

  • Elizabeth from Indy

    I’m making this again now…the short ribs are in the oven and my house smells amazing. I can’t wait for dinner!

  • Erin Buecker Rosener

    Annie! This recipe was a huge hit with my whole family. Even the kids! And when we reheated what little leftovers we had, it tasted even better the next day.

    Thanks so much for sharing!!

  • annieseats

    Yay! So glad to hear it. I can’t wait to make this again soon.

  • maggie

    I rarely comment, but this was SO, SO GOOD. I had it pinned since you first posted, but couldn’t find short ribs at our local co-op, so I had to request them when we ordered a 1/4 steer recently. We used dried spices (about 1 TB parsley and 1 tsp thyme), and subbed kale for the chard since the kale in our garden is going crazy. I can’t wait to make it again. Totally worth the time invested! Better than many restaurant entrees I’ve had.

  • annieseats

    I am so glad to hear that! I know this will always be an all time favorite for us, so I love hearing that other people feel the same. Yay!

  • Whitney Gretzinger

    Hi Annie!! Love, love, love your blog! I’ve never commented before, but have a question. We have family coming in the day before Thanksgiving. I’m wanting to make this Wed. night for dinner. I’d like to make it ahead of time so I can enjoy my family. Do you think I could make the short ribs the day before? If so, do you think I should save the remaining sauce and make the reduction the day of, or go ahead and make it and pour over the meat so the meat and reduction can “marry” overnight. (if that even makes sense). Thanks so much Annie!!

  • annieseats

    Hi Whitney. Thank you so much for the kind words! Yes, this should be fine to make in advance. This does reheat pretty well but I think personally I would make the reduction fresh, just for best flavor and texture of the sauce. I hope you enjoy it as much as we do – truly one of our all time favorites!

  • This looks devine!

  • Shari

    Hi Annie, this looks really good, but I do not eat red meat or pork would you suggest anything for a meat replacement?

  • annieseats

    This is really all about the meat. I honestly would just make a different vegetarian (or non-red meat/pork) meal with similar flavors. When meat is the center of a dish like this one, a substitution just isn’t going to cut it.

  • Mary Ann

    Sorry to be the spoiler, but I made this for our NYE dinner, and it was somewhat disappointing. This is expensive, time intensive, and just didn’t deliver in the flavor department. I LOVE short ribs, and found this recipe rather bland. Maybe it’s just me…clearly the majority think it’s a winner!

  • Kat Moore

    Finally got around to making this one tonight. Definitely got some rave reviews from the fam!