<img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=964184897556620&amp;ev=PageView&amp;noscript=1">
Save up to 30% when you join the club! LEARN MORE

6 min read

Valeriano's Short Ribs

Featured Image

Pairing Suggestion: Valeriano

Serves 4-6


  • 6 oz. bacon, chopped
  • 3 lbs short ribs
  • 1/3 cup all purpose flour
  • Salt
  • Freshly ground black pepper
  • 1 medium yellow onion, chopped
  • 4 garlic cloves
  • 8 oz. white mushrooms, sliced
  • 2 Tbsp Jacuzzi Extra Virgin olive oil
  • 1 cup Valeriano
  • 2 cups low sodium beef broth
  • 14.5 oz canned tomatoes with Italian herbs, diced and drained
  • 4 oz tomato paste
  • 1/2 tsp oregano
  • 1 tsp thyme
  • 2 bay leaves


In a heavy pot over medium heat, cook bacon until all fat has been rendered. In a medium size bowl combine flour, salt and pepper and coat the short ribs in the flour. Remove bacon from pot and leave all but 2 Tbsps bacon fat in pot. Add onion and garlic, cooking until translucent, about seven minutes. Add mushrooms and cook until soft; set aside with bacon. Add 2 Tbsps olive oil to pot. Add short ribs and brown on all sides; remove. Add wine to pot and scrape bottom to get brown bits and pieces. Add beef broth, diced tomatoes, tomato paste, oregano, thyme, bay leaves and short ribs. Bring to a boil. Reduce heat, add ribs, cover, and simmer for four hours. Add bacon, onions, garlic, and mushrooms, simmering for another 30 minutes. Add salt and pepper to taste. Serve over your favorite pasta or creamy mashed potatoes.