Port and Cherry Braised Short Ribs

Port and cherry braised short ribs are the ultimate luxurious comfort food! The silky sauce is the perfect balance of savory and sweet, tart and rich and the meat is so, so tender. Serve them spooned over something creamy to cradle all of the deliciousness…

This one goes in the file labeled “Keeper”!

Food is more than just sustenance

And this recipe is proof. Sometimes food plays a far greater role than simply filling an empty belly—it can fill hearts and connect souls. Some of life’s most beautiful moments unfold over shared meals. We find love, deepen friendships, reminisce about the experiences that shaped us, and dream about the possibilities ahead all while sitting across the table from one another.

A shared meal, wrapped in the warmth of conversation, is savored more slowly… its essence lingering long after the dishes have been cleared.

Braised short ribs always feel special. This version holds a particularly sentimental place in my heart because it was the first meal I cooked for Eric. And like strong, lasting relationships, this recipe takes time. But not in a way that’s demanding- there’s nothing tricky or fussy here. This is where quality matters, patience matters, and allowing flavors to unfold and develop in their own time… matters.

The reward? A dish that feels elevated and indulgent, yet also deeply comforting… sort of like coming home ❤️

Selecting Your Ingredients

• Short Ribs- there are two main types of short ribs: flanken and English. You want Bone-in English short-ribs for this recipe. With English cut short-ribs, there is one bone with the meat laying on top. You’ll find them in long or short sections. You’ll be removing the meat from the bones once they’re cooked, so it won’t matter if they’re long or short.
• Onion, Carrots, Celery- this is a classic combination called mirepoix. Cut the vegetables into small dice approximately the same size.
• Garlic- Use fresh garlic. Smash cloves with the flat side of a heavy knife and the peel will slip right off. Then mince finely or use a garlic press (this is my favorite garlic press).

• Port- Port is a sweet fortified wine. When shopping for it you’ll find Tawny or Ruby. Ruby is young, bright red and fruity. Tawny port is aged and has a more complex nutty flavor profile, with notes of caramel and cocoa. I’ve used both successfully depending on budget and availability. My personal favorite is tawny.

• Beef stock- You can buy beef stock or make your own. Read the ingredients list if you’re buying stock, and try to go with one that lists rea- food ingredients only. Also? You can use chicken stock instead, you may even prefer it!

• Bay leaf, Parsley, Thyme, Rosemary- Use fresh or dried herbs. Keep in mind dried herbs are more concentrated so you’ll use less (a teaspoon of dried herbs is equal to a Tablespoon of fresh).
• Butter- When you’re finishing the sauce you’ll slip in a bit of butter to make the sauce silky and luscious. You want real butter and not margarine. I prefer unsalted so that I can control the flavor, if all you have is salted just watch the amount of salt you’re adding prior.
• Dried Cherries- I LOVE dried cherries and my favorite source is Smeltzer Orchard Co because they don’t use any seed oil. I buy them in bulk and use them in salads, cookies and homemade granola, too.

How To Make Rich, Flavorful Short Ribs

Follow these steps and you’ll be a short rib pro!

1. The 1st Step For EVERY Recipe Is Mis En Place

Mise en place is a French culinary term that means “putting in place” or “gathering.” It’s a simple habit that can completely transform how you approach cooking. By taking the time to set up your workstation and gather everything you need at the start, you’ll feel more relaxed, avoid last-minute surprises (What?! I’m out of garlic?!), and actually enjoy the process so much more. Here’s what I like to have ready before I start cooking:

• Read the recipe all the way through – Seriously, don’t skip this step. It’s like having a map before starting a road trip.
• Gather all ingredients – This ensures you’re not scrambling mid-recipe.
• Preheat the oven – No one likes waiting for it to heat up when everything else is ready.
• Gather your tools – Pots, pans, bowls, cutting board, knives, and any utensils you’ll need. As you’re reading the recipe picture yourself following each step and imagine what you’ll need.
• Set up a scrap bowl – If you’re chopping veggies, a bowl for scraps saves trips to the trash can. Such a simple thing that makes a big difference!
• Prep ingredients – Chop or dice vegetables, trim and season meat, and measure out spices and liquids.

2. The Importance of a Good Sear

Next, you’re going to sear the short ribs. Creating a good sear on the short ribs does more than just make them look pretty (although that’s important, too!).

Searing seals in moisture, creates a delicious crust and adds depth of flavor. It also leaves delicious brown bits in the bottom of your pan, or “frond”, that will contribute even more flavor to your sauce.

Tips for getting the best sear:

• If your ribs are cold, bring them to room temp before searing. Just set them on the counter for an hour or so while you prep everything else
• Season the ribs generously with kosher salt
• Dry the ribs well with paper towels before placing them in the pan
• Make sure your pan is really hot before adding the ribs
• Don’t crowd your pan! Sear in batches so that there’s room between the ribs. If they’re crowded together they’ll steam and won’t develop that beautiful crust
• Brown ALL of the sides. This takes time, but allow yourself to enjoy it. Listen to the sizzle, take in the good smells, put on a good kitchen playlist, sip a glass of wine 🙂

2. Be patient with the aromatics

Once your ribs are all golden and beautifully seared, set them aside on a plate and start building your braising liquid. Start by removing all but a couple tablespoons of the dripping from the pot. Next, saute the diced carrots, celery and onion. Stir and cook gently, you want them to soften but not to brown. Take your time. Once they’re soft add the garlic and herbs and continue cooking another 30 seconds, until the garlic is fragrant.

3. Time To Add The Port

Turn up the heat and pour in the port, stirring well to scrape up any brown bits (aka flavor) from the bottom of the pan into the sauce. Bring it to a lively simmer and let it reduce by about half, which should take around 5 minutes. You’ll know it’s ready when the liquid thickens enough that, as you drag your spoon through it, you can see the bottom of the pot briefly before it flows back.

4. One Final Thing Before You Step Away

Pour the stock into the pot and stir to combine. Nestle the ribs into the liquid, they should be mostly submerged with just the tops sticking out. Cover the pot, place it in the preheated oven and walk away.

This is where you trust the process, knowing that you put in the effort and now it’s time to patiently let it do it’s thing. No need to peek or micromanage. You’ll be checking on them in 2 1/2 hours.

What’s Up With The Cork?

Years ago I read that adding a cork to any braise would add to the tenderness of the final dish. I have no idea if it’s true but since there’s never been a shortage of wine corks at our house I almost always toss one in the pot.

Are They Done Yet?

It’s been 2 ½ hours, your house smells amazing, and it’s time to check the progress! Carefully take the pot out of the oven, set it on the stove, and close the oven door to keep the heat in (trust me, leaving the door open while checking can slow things down if you need to cook them longer). Use a pair of tongs to gently squeeze the ribs and see if they’re done. They should practically fall apart when ready—if there’s any resistance, pop them back in for another 30 minutes and check again.

When they’re done remove the ribs carefully (they’ll want to fall apart) to a large plate and set aside. When they’re cool enough to handle pull the bones from the meat and trim off any large pieces of fat so you’re just left with nice chunks of meat. Cover to keep warm.

Strain the liquid back into the pot or a saucepan and discard the solids. If you want to get rid of some of the fat you can try spooning it off the top or you can use a gravy separator. It’s not necessary, but I prefer to get rid of at least some of it. Alternatively you can make it ahead (directions below) so that the fat floats to the top and solidifies which makes it really easy to separate.

Finishing The Sauce

Add cherries to the liquid and bring to a simmer. Simmer as long as it takes to reduce the sauce by half. It takes me about 10 minutes, just keep checking and stirring. Once it’s reduced, scoop 2 tablespoons of the cherries out of the sauce and set them aside. Puree the remaining sauce until smooth (I use an immersion blender right in the pot, you could also use a blender just be careful when blending hot liquids!). Return reserved cherries to the blended sauce, add 2 tablespoons of butter and whisk over low heat until smooth and thick. Taste and adjust salt and pepper if needed.

Some Great Reasons To Make This Ahead

This recipe is perfect for making ahead—especially when you’re serving company. I love prepping it earlier in the day or even a couple of days in advance, and here’s why:

Removing the Fat: You don’t have to skim the fat, but if you want to, it’s a breeze when the sauce has had time to chill in the fridge. The fat solidifies on top, so you can just scoop it off. Easy peasy!

Timing Made Simple: Cooking isn’t an exact science, especially when it comes to braising meat—timing can vary. Making this ahead takes all the guesswork out of the equation. When it’s time to serve, reheating and finishing the sauce takes less than 15 minutes.

Streamlined Cleanup: How nice is it to sit down to a meal feeling relaxed, knowing the kitchen is already clean? And if it’s for company, even better—you’ll look like you have it all together (even if you don’t).

Less to Juggle: With the main course ready to go, making the sides feels so much easier. It’s one less thing to coordinate when the clock is ticking.

That said, if planning ahead isn’t your thing (or you’re suddenly hit with a short rib craving— I’ve been there!), no worries. Just start about 4 ½ hours before you want to eat, and you’ll be good to go!

What To Serve With Short Ribs

Short ribs beg for something creamy to cradle the deliciousness

• Mashed Potatoes are the obvious choice! Rich and buttery yukon golds, fluffy russets or maybe smashed redskins. If you want a little extra somethin-somethin in your potatoes, try Ina Garten’s Goat Cheese Mashed Potatoes– they’re to die for!
• Creamy Polenta is one of my very favorite options! Try this recipe for the creamiest polenta of your life from Food 52.
• Parsnip Puree– this version from one of my favorite cookbooks, Ruffage, by Abra Berens is awesome.
• Celery Root Puree– Ina Garten always has great recipes and this is another go-to in my kitchen
• Butternut Squash Puree- This recipe from Serious Eats is spot on.

There are lots of options! Let me know if you come up with something else 🙂

And a vegetable (or two!) to balance the richness

This IS a rich dish, so for us? Two veggies is usually the way we go. I love to serve a simple, chilled salad first and then a hot vegetable with the main event.

It’s Time To Plate it and dig in!

Most of the time I serve meals family style with food arranged on platters or piled into serving bowls, passing them around the table so everyone can dish themselves up. But when it comes to short ribs? I really like to plate each serving individually. Spread a nice mound of potatoes (or polenta or puree) just slightly off-center on each plate, making a shallow well in the center with the back of a spoon. Top with tender pieces of short rib, drizzle (ok more than a drizzle!) sauce over top (make sure you get some whole cherries!) and arrange any vegetables to the side so they’re kind of “spooning” the short ribs. Sprinkle with fresh parsley if you remember (obviously I did not in the picture below!).

Oh my gosh…doesn’t that look soooo good 😍 ???

Pause to soak it all in—raise your glass, and be grateful not just for the meal, but for the chance to share it and connect with the people who matter most. The “keepers” in your life 🙂

I hope you enjoy these Port and Cherry Braised Short Ribs as much as we do!

And, as always, I love to hear how my recipes turn out for you (and I especially love to see your food photos)! So tag me at @breathingandcooking on facebook and Instagram with your creations!

And don’t forget to breath, trust yourself and enjoy the process ❤️

Other Braises Perfect for Cozy Winter Dinners

• Short ribs with ricotta gnocchi
• OvenBraised Pot Roast With Garlic Gravy
• Chicken Provencal
• Cider Braised Pork with Golden Onions