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271095dd 145c 4fe8 ae0f 7c0787b46a46  2016 12 01 15 19 05
Jonathan Jones
Jonathan Jones

Cheerwine-Braised Short Ribs

4 pounds beef short ribs
2-12 ounce bottles of Cheerwine Soda
1 bottle red wine
1 quart beef stock
Fresh Herbs (whatever you prefer or have on hand; I used rosemary, thyme, sage, and tarragon)
4-6 stalks Celery, roughly chopped
4-6 medium-sized carrots, rough chopped
2-3 yellow onions, quartered
2-3 tablespoons olive oil

Preheat oven to 350. Add oil to a dutch oven over medium-high heat and brown your short ribs on all sides. Remove to a platter, and add your onions, carrots, and celery to the dutch oven, cooking until onions are lightly browned. Remove from flame and add your short ribs back to dutch oven, along with Cheerwine, red wine, beef stock, and herbs. Cover and put into your preheated oven for two to two and a half hours, until short ribs are tender and easily removed from bones. Serve on their own, with a side such as garlic mashed potatoes, or grits. I used mine to mince and make a bolognese, but reserved some to top a bowl of grits, as pictured.