2 tablespoons olive oil
4 – 4.5 pounds bone-in beef short ribs
Infused Garlic Salt and cracked Peppercorns, for seasoning
6 cloves garlic, gently smashed
1 yellow onion, chopped in quarters
2 carrots, chopped
2 stalks of celery, chopped
3 sprigs thyme
1 bay leaf
2 tablespoons chopped parsley
1 cup dry red wine 1/4 cup Bee Local Willamette Valley Honey
1/3 cup red wine vinegar
2 to 3 cups low sodium beef or chicken broth
Salt, for finishing
1 tablespoon flour
1 tablespoon butter, melted



Preheat the oven to 350 degrees.

Season the ribs generously with garlic salt and pepper. Heat olive oil in a Dutch oven set over medium-high heat. Working in batches so you don’t overcrowd the pan, brown the ribs on all sides, about 1 minute per side. Set ribs aside and decrease the heat under Dutch oven to medium-low.

Add the onions to the pan and sauté until lightly browned about 5 minutes. Add carrots, celery, and garlic and cook about 5 minutes more. Add the red wine, thyme, bay leaf, and parsley and simmer on high until the liquid has reduced by half. Stir in the honey and vinegar. Add enough broth so that the liquid comes ¾ of the way up short ribs. Cover with a lid and transfer to the preheated oven for 2 to 2 1/2 hours or until the meat is very tender.

Transfer the ribs to a large bowl and set aside. Strain the braising liquid into a medium to small saucepan and discard the vegetables and herbs.

Mix melted butter and flour in a small bowl & set aside. Boil cooking liquid until slightly reduced, stirring occasionally, about 10 minutes. Season with pinot noir salt and pepper. Add the butter/flour mixture, whisking constantly to prevent lumps. Boil until thickened, 3-5 minutes. Remove from heat & add the short ribs back into the sauce.


Serve short ribs over a bed of creamy mashed potatoes or over sauteed greens with crusty bread. The short ribs can be made 1 day ahead. Skim off as much fat from the top before gently reheating on the stove or in the oven.