Braising Recipes | Cooking with Chef Rich Mead

Home / Food / Braising Recipes | Cooking with Chef Rich Mead

Zinfandel Braised Beef Short Ribs


1-½ lbs. boneless beef short ribs
2 carrots
3 stalks of celery
1 brown onion
3 bay leaves
1 leek
2 sprigs rosemary
1 tbs. black peppercorns
2-½ cup Zinfandel or other good red wine
½ cup tomato puree
4 garlic cloves
2 tbs. canola oil
1 cup beef stock
Salt and Pepper to taste


  • In hot pan, add olive oil
  • Season short ribs with salt and pepper
  • Sear on all sides until browned and remove
  • Add wine to pan to deglaze, scraping all bits from the pan
  • In an oven-proof dish, add peppercorns, carrots, celery onion, leeks, herbs, garlic, wine and stock
  • Add seared short ribs, cover with aluminum foil and place in 350-degree oven
  • After an hour, check for doneness. Should be fork tender.
  • Keep cooking in oven until finished.
  • Remove from heat, uncover and allow to cool
  • Remove meat from liquid
  • Strain liquid and allow to cool to remove fat
  • Fat will solidify in the refrigerator making it easier to remove from braising liquid
  • Reserve liquid to make a red wine reduction

Braised Cipollini Onions


2 cups Cipollini onions (cleaned, stem removed)
½ cup dry white wine
1-½ cup dry white wine
1-½ tbs. oil
1-½ cups vegetable stock
4 sprigs of fresh thyme
Salt and pepper to taste


  • In a hot pan, add oil and sear onions until brown on both sides
  • In same pan, deglaze with white wine, reduce by half
  • Add vegetable stock, thyme, salt and pepper to taste
  • Reduce heat to medium-low and braise until tender and cooked through (should be able to pierce easily with fork)
  • Remove from heat, discard braising liquid and allow onions to cool

Vegetable Stock


1 tbs olive oil
1 large onion
2 stalks celery
8 cloves garlic/crushed
8 sprigs of fresh parsley
6 sprigs of fresh thyme
3 bay leaves
2 large carrots
2-½ qts. of water
1-1/2 tsp salt


  • In large soup pot, add olive oil, carrots, celery, garlic and bay leaves
  • Sauté 5-10 minutes until translucent
  • Add aromatics water and salt together in pot with vegetables
  • Bring to a boil, lower heat and simmer for 45 minutes
  • Strain liquid through a sieve or colander
  • Discard vegetables

Bordelaise Sauce


1 large shallot
4 garlic cloves, crushed
4 bay leaves
4 sprigs rosemary
1 bunch parsley stems
4 cups reserved braising liquid (from short rib braise)
1 cup sherry
¾ cup sugar
1 tbs. olive oil


  • Add oil to soup pot
  • Sauté shallot and garlic until translucent and fragrant
  • Add Sherry and reduce by half
  • Add rest of ingredients and reduce until the desired consistency
  • Strain sauce through chinois or fine mesh strainer

5 thoughts on “Braising Recipes | Cooking with Chef Rich Mead

  1. The braised beef short ribs recipes has an omission. It calls for 1/2 Cup of tomato puree but doesn’t say when to add it in. I made it last night and just figured it went in with all the veggies, herbs, stock and wine. When Chef Rich made it for us in the class, it was more tender than mine. I bought my meat at Gelson’s, N.B.
    Where did he get his meat?
    Thanks so much. Really enjoying the classes he and his chef put on for us.

    1. Hi Shirley,

      I don’t think the meat or the tomato purée is the difference. It might be the temperature or the fact that there is no right time or answer—we’re cooking.

      There are so many variables…you may need to bring the meat and veggies to room temp and then when you cook them you test them with a fork. It will be ready when it is fork tender. It might take longer. Also you may need to let it rest in braising liquid.

      If you have any additional questions, you can email is I’m sure we can figure it out together.

      Chef Rich Mead

    2. Hi Shirley,

      The meat isn’t the issue. Not knowing the specifics I would emphasize low and slow. Cooking at a low temperature and testing the meat for fineness as you go. It might take longer than our recipe because of the size of the short ribs and the temperature of the oven. If you don’t start it on the stove top it takes a while for the liquids to come up to temperature. I think the most important part of the process is testing the meat for doneness.

      Chef Rich Mead

  2. was able to sample and taste this menu last Sunday. It WAS wonderful. Planning to make it at home. It was delicious

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.