Short ribs in red wine and port from Around My French Table: More Than 300 Recipes from My Home to Yours (page 254) by Dorie Greenspan

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Accompaniments: Go-with-everything celery root puree

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Notes about this recipe

  • julie_c3yl67 on February 22, 2026

    This is a lovely recipe! I didn’t have port so I added 1/2 balsamic vinegar, delicious! I also love that these aren’t seared on the stovetop, the oven method really saves on clean up!!

  • Delys77 on January 02, 2013

    Pg. 254 I modified this recipe a little as I couldn't find any bone in short ribs. I went with the same amount of all the ingredients, but substituted 4 lbs of boneless short ribs for the suggested 9lbs of bone in. I braised for 2 hours, then broiled the pieces I had removed from the sauce for a few minutes at the end. Essentially I skipped the one hour of uncovered braising. The meat was tender, but still held its shape, and was still very juicy. The sauce was delicious (thickened it a little bit) and the two together made for delicious comfort food that was still impressive enough for guests.

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