Short Ribs With Wine and Procini

The porcini mushrooms lend an earthy and flavorful twist to these classic short ribs. An ideal match with our Mettler Estate Cabernet Sauvignon.

Servings: 6

Pair With: Mettler Estate Cabernet Sauvignon

Source: Mettler Family Vineyards


3½ lbs beef short ribs
½ cup yellow onion, diced
¾ oz dried porcini mushrooms
1 cup beef stock
½ cup hot water
¾ cup Mettler Cabernet
3 Tbl olive oil Reserved soaked porcini, chopped
2 cloves garlic, crushed
Reserved pan juices
1 rib celery, diced
2 Tbl chopped parsley
1 carrot, peeled and diced
Salt and pepper to taste


Soak the porcini mushrooms in the hot water for 45 minutes. Drain, reserving the liquid. Chop the mushrooms and set aside. Strain the liquid through a fine strainer or coffee filter to remove the grit. Trim excess fat from the short ribs and season with salt and pepper. Heat 1 tablespoon of the olive oil in a large frying pan. Divide beef short ribs into 6 even portions. Brown the ribs on all sides. Place the browned meat in a shallow baking dish. Discard excess grease from the frying pan and heat the pan again. Add 1 tablespoon olive oil and sauté the garlic and vegetables until lightly browned. Add to the baking dish with the meat. Deglaze the frying pan with a ½ cup of beef broth and ¼ cup of Mettler Cabernet and add to the meat along with the porcini liquid. Cover the baking dish and bake at 325 degrees for 2½ hours or until the short ribs are very tender. Remove the meat. Strain the vegetables and pan juices, discarding the vegetables. Skim the fat from the juices. Return the short ribs to the baking dish and cover. Heat the frying pan again and add the remaining olive oil and reserved mushrooms. Saute for two minutes. Add the final beef stock, Mettler Cabernet and chopped parsley and simmer for 5 minutes. Pour sauce over the ribs. Cover the baking dish and return it to the 325 degree oven. Bake for 40 minutes. Serve the short ribs with seasoned cannellini beans, mashed potatoes, polenta or rice. Ladle some of the porcini sauce over the top. Enjoy with Mettler Estate Cabernet Sauvignon.

Recipe Courtesy Of

Mettler Family Vineyards

Beginning in Germany in the 1770s and continuing with their arrival in California’s Central Valley region of Lodi in the late 1800s, the Mettler family has a tradition of producing premium winegrapes, both for their own label, as well as for other winemakers and respected wines.