Short Ribs & Wine

You know I love my recipes from Cooking Light, but sometimes it’s okay to be a little bad. I found this recipe in the Dallas Morning News a few years ago and just love it. It is SO easy to make and has great flavor.  All you need is some basic ingredients and enough time to cook (approximately 3 hours). I serve the short ribs on top of mashed potatoes (I like to add horseradish to give it a little zing) and also serve with a side salad or veggie.  If you are looking for a wine to go with these short ribs, I really like a syrah or zinfandel. One of the great value wines I came across is the 2009 Big House Slammer Syrah, a smokey and fruity syrah and a great value wine which is priced at under $10. A nice mid-range wine to complement this dish is the Frei Brothers Zin which I have written about in the past. If you are looking to splurge a little, I love the syrah from Drew Wines (a boutique winery in the Anderson Valley wine region). So, if you are craving some good ol’ comfort food, give Clara’s Short Ribs a try.

3 lbs beef short ribs
14 ounces chili sauce
12 ounces Coca-Cola
4 tablespoons Worcestershire sauce
1 teaspoon black pepper
1 teaspoon celery salt
2 tablespoons hot sauce


  1. Cook short ribs in boiling water about 5 minutes to remove excess fat. Drain and place in a baking dish.
  2. Mix remaining ingredients to create baking sauce.
  3. Preheat oven to 325 degrees. Pour sauce over meat and cover. Basting often, bake for about 2 hours or until meat is falling off the bones. Note: In my experience, it may take up to 3 hours.

Serves 6: Adjust recipe accordingly for more or less people