Are you ready to elevate your dining experience and impress your guests with an exquisite, mouth-watering dish? Look no further than the delectable Cabernet Braised Short Ribs recipe shared by our own Chef Serge Krikorian. Originally featured on THV 11’s The Vine with Ashley King and Adam Bledsoe, this tantalizing recipe promises an extraordinary culinary journey that is sure to delight your senses and leave a lasting impression.

Originating from the heart of traditional French cuisine, the Cabernet Braised Short Ribs boast a rich and luscious flavor profile that is achieved through the careful selection of premium ingredients and the meticulous braising technique. This dish embodies the perfect balance of tender beef short ribs, infused with the robust and complex notes of cabernet sauvignon, harmoniously combined with an array of aromatic herbs and vegetables.


This sumptuous creation is ideal for a wide range of events and occasions, adding an air of sophistication and luxury to any dining setting. Whether it’s a formal dinner party, a celebratory gathering, or a special family meal, these succulent short ribs are guaranteed to be a showstopper. The dish’s versatility also makes it an excellent choice for holidays, intimate dinners, and extravagant celebrations.


What’s more, home cooks will revel in the opportunity to recreate this gourmet masterpiece in their kitchen. With simple yet detailed instructions, Chef Serge Krikorian’s recipe empowers aspiring chefs to embark on a culinary adventure, from searing the ribs to infusing the sauce with the essence of the braised meat. The process not only yields a remarkably flavorful outcome, but also provides a gratifying sense of accomplishment as you savor the fruits of your labor.


Never miss a recipe or cooking tip by subscribing to our cooking show on Youtube, Cooking with the Kriks: 


Cabernet Braised Short Ribs Recipe




– 6 beef short ribs, trimmed

– 2 cups of cabernet sauvignon

– 2 Tbls. vegetable oil

– Kosher salt

– 1 tsp. ground black pepper

– 10 cloves garlic, peeled

– 3 shallots

– 2 medium carrots, peeled and cut into 1” chunks

– 2 stalks celery, cut into 1” chunks

– 1 medium leek, white and light green parts only, well washed and coarsely chopped

– 6 sprigs Italian parsley

– 2 sprigs thyme

– 2 bay leaves

– 2 Tbls. tomato paste

– 1 Qt. unsalted beef stock

– 2 pats of butter




  1. Heat the oil in a Dutch oven or large casserole over medium-high heat. Season the ribs with salt and pepper, then sear the ribs in the hot oil for 4 to 5 minutes on each side, until well browned. Transfer the browned ribs to a plate.


  1. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and add the vegetables and herbs. Brown the vegetables lightly for 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend.


  1. Add the wine, browned ribs, and stock to the pot. Bring to a boil. Cover the pot and place it in a preheated 350-degree oven to braise for about 2 1/2 hours, or until the ribs are tender enough to be easily pierced with a fork.


  1. Transfer the meat to a heated serving platter. Boil the pan liquid until it reduces to half. Season with salt and pepper to taste. Run the sauce through a strainer; discard the solids, stir in 2 pats of butter, and serve over short ribs.


Whether it’s the tender meat falling off the bone or the luxurious aroma wafting through your kitchen, Chef Serge Krikorian’s Cabernet Braised Short Ribs promise an unforgettable culinary experience that will leave an indelible mark on your guests and loved ones. So, go ahead and embark on this epicurean journey, and let the luscious flavors and aromas of this remarkable dish transport you to a world of gourmet indulgence. Cheers to creating unforgettable dining memories with this tantalizing recipe!

/*** Collapse the mobile menu - WPress Doctor ****/