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Try this recipe for cherry braised beef short ribs with peas and noodles


This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.

What You’ll Need:

  • ¼ c. olive oil
  • 1 yellow onion, diced
  • 3 lbs short ribs
  • ⅓ c. flour
  • 1 t. Salt
  • ½ t. Pepper
  • ¼ c. tomato paste
  • 1 c. dry red wine
  • 2 c. beef stock
  • 1 c. frozen, sweet cherries
  • 10 ounces frozen peas
  • 1 lb egg noodles, cooked to package directions.


    Step 1: Preheat the oven to 350

    Step 2: In a Dutch oven, heat the oil over medium-high heat. Dust the ribs with flour and season with salt and pepper.

    Step 3: Add to the hot oil and sear on all sides. Remove the ribs and hold on a plate. Stir in the tomato paste and cook until browning of the tomato sugars starts - this brings out the sweetness in the tomato paste.

    Step 4: Deglaze the pan with the wine then add the beef stock. Return the ribs to the pan. Add the cherries. Cover the pan and bake for two hours.

    Step 5: Add the peas and continue to bake for 15 minutes. Serve over noodles.