Braised Cinnamon Short Ribs

Featured by Von Holt Wines in the Pinot Noir Wine Club.


Deliciously tender short ribs with a light cinnamon spice flavor and a kick of spice at the end. Pairs beautifully with a Pinot Noir.

Yield: 8 - 10
Prep Time: 30 Minutes
Cook Time: 200 Minutes


• 12-16 short ribs, ‘short cut” or 8-10 regular cut beef short ribs
• 1 gallon apple juice/cider
• 1/2 cup honey
• 1/4 cup whole black peppercorns
• 6 cloves garlic, smashed
• 3 bay leaves
• 2 cinnamon sticks
• 1 Tbs. red pepper flakes
• 1 Tbs. ground cinnamon
• 1 tsp. ground nutmeg
• salt & pepper
• olive oil


The Day Before:
In a large bowl, mix together all ingredients and pour over short ribs; marinate overnight in a large bag, pot, bowl, or baking vessel.

Next Day:
Preheat oven to 350 degrees. When ready, remove short ribs from marinade and pat dry (save marinade - do not discard); season generously with salt and pepper.

Place a roasting pan over two stone burners (or do this in batches in a saute pan) and turn heat on to high; add olive oil to lightly coat bottom of pan and begin adding each short rib; brown on each side (about 4 minutes per side) until all ribs are browned. Add reserved marinade to the pan and bring to a boil on stove top; once boiling, remove roasting pan from stove and tent with foil; place pan in oven for about 4-6 hours, checking often.

Remove the ribs from the pan and allow to cool slightly before serving. Enjoy!

Recommended Pairings


2012 Pinot Noir
320 Cases Produced
$58.00 $49.00 x 2


2011 Pinot Noir
91 Points
$42.00 $35.00 x 2

Solomon Hills

2012 Pinot Noir
94 Points
$60.00 $49.00 x 2


2013 Pinot Noir
91 Points
$44.00 $39.00 x 2


2012 Pinot Noir
92 Points
$63.00 $62.00 x 2

J. Wilkes

2013 Pinot Noir
Free Shipping
$35.00 $22.00 x 2


2013 Pinot Noir
75 Cases Produced
$34.00 $28.00 x 2

El Lugar

2013 Pinot Noir
93 Points
$46.00 $39.00 x 2