Braised Short Ribs Bonne Femme

Pair with Boatman Zinfandel

Yield: 4-6


  • 1/4 cup extra virgin olive oil
  • 3 tablespoons unsalted butter, divided
  • 1.5 pounds boneless beef short ribs
  • 2 medium Russet potatoes, peeled and sliced into 1/8″ rounds
  • 3/4 cup Spanish onion, diced
  • 2 garlic cloves, minced
  • 1 cup diced ham
  • Kosher salt & black pepper, to taste
  • 1/4 cup red wine
  • 1 tablespoon Italian parsley, finely chopped
  • sliced green onions for garnish


  1. Preheat oven to 350° F.
  2. Season the short ribs liberally with salt and pepper.
  3. Heat a large sauté pan over medium-high and add the olive oil and one tablespoon of the unsalted butter.
  4. Add the short ribs and sauté until golden brown, approximately 3 minutes per side. Remove the ribs from the pan and set aside.
  5. Add the potatoes to the hot pan and sauté until tender and browned, approximately 5 minutes. Remove from pan and reserve.
  6. To the same hot pan, add the diced Spanish onion, ham, and garlic and sauté until the onions are translucent, adding a little butter if necessary.
  7. Deglaze the pan with the red wine and cook for two minutes longer.
  8. Season the red wine sauce with salt & black pepper to taste.
  9. Gently nestle the short ribs into the sauce, cover the pan and place pan in the oven, cooking until the beef is cooked through and fork tender, about two hours.
  10. Remove the pan from the oven, add the reserved potatoes, and return to the oven to cook an additional 15 minutes to heat the potatoes through.
  11. After the potatoes are heated through, remove the pan from the oven and place the beef on two heated serving plates.
  12. Add the parsley and the remaining 2 tablespoons of unsalted butter to the potato/red wine sauce in the pan, stirring until they are well-incorporated.
  13. Divide the sauce over each portion, garnish with sliced green onions, and serve.

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