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Burgundy Marinated Short Ribs
3 pounds boneless short ribs or beef brisket, or 3-1/2 pounds bone-in short ribs
1 bottle (12.7 fl. oz.) Four Monks Burgundy Cooking Wine
1 can (14-1/2 oz.) stewed tomatoes
1 yellow onion, chopped
1 carrot, chopped
1 stalk celery, chopped
5 cloves garlic, chopped
10 whole peppercorns
1/2 teaspoon each thyme, oregano and rosemary, crushed
Salt to taste


The secret to these tender, savory short ribs is overnight marinating in Four Monks Burgundy Cooking Wine. For a full-course meal in one pan, add big chunks of potatoes, carrots or turnips during the last hour of cooking time. Add mustard greens, kale, chard, red cabbage or mushrooms during the last 10 minutes of cooking time.

Place short ribs in a large non-metallic container. Pierce several times with a fork. Combine remaining ingredients except salt; pour over ribs. Cover and refrigerate at least 8 hours or up to 24 hours, turning ribs once. To cook, preheat a small roasting pan (or large oven-proof pot or Dutch oven) on the stove top. Remove short ribs from marinade and cook in roasting pan, on high, until browned. Remove pan from heat; sprinkle with salt and add marinade. Cover and bake at 350°F for at least 2 hours or until ribs are tender. Serve with pan juices over hot cooked pasta or rice with a dollop of sour cream, if desired.

Serves 6.

Notes: Cooking wine has added salt. If using regular drinking wine, sprinkle meat with a bit more salt than called for in recipe.

This is a great make-ahead entree. Once cooked, cool slightly and refrigerate for up to two days. Remove any excess fat and reheat in the oven or on the stove top.