Glazed BBQ Beef Short Ribs

We served these short ribs at Williamson Wines in Healdsburg and Wine Club Members Don and Kris from Mill Valley thought they were so tasty they posted the recipe on their "What's Cooking?" blog. This short rib recipe is so easy you can make them at home on the weekend when you have a few hours, 'cuz these babies need to roast in the oven. This is a good Sunday night meal.

Pair with our Whole Grain Mustard & Horseradish Mashed Potatoes recipe


  • Smoky BBQ sauce  ·  1 cup 
  • Tomato paste (canned or fresh)  ·  6 ounces 
  • Beef broth  ·  2 cups 
  • Red wine Vinegar  ·  ¼  cup 
  • Garlic, chopped  ·  6 cloves 
  • bottle Malbec red wine  ·  ½ 
  • Herbie's Thyme Leaves  ·  1 teaspoon 
  • Onions, medium, diced  ·  2 
  • Beef Chuck - Short Ribs  ·  8 
  • Vegetable Oil  ·  4 tablespoons 
  • Molasses  ·  3 tablespoons 


Preheat the oven to 350 F. Heat a large sauté pan over high heat and add the vegetable oil. Season the short ribs with salt and pepper. Sear the seasoned short ribs in the oil on all sides. Remove the short ribs and place into a shallow roasting pan. Lower the heat to medium and add the onions to the sauté pan and cook until lightly caramelized about 10 minutes. Add the garlic and cook for 1 minute. Add the tomato paste and cook until the vegetable mixture is well caramelized about 10 minutes.

Deglaze the pan by adding the wine, vinegar, beef broth, molasses, BBQ sauce and thyme. Add the ribs back in to the roasting pan. Cover the roasting pan with a lid or aluminum foil and bake for 2 hours or until the meat is almost falling off the bone.

Remove the short ribs from the pan with tongs and keep warm. Strain the sauce from the vegetable mixture though fine mesh sieve. Reduce the sauce in a medium sauce pan to desired consistency, about 10 minutes and reserve.

Tango Malbec

Tango Malbec

Tango Malbec is a limited production single-varietal wine from a single Napa Valley vineyard.