Art Martin’s Braised Short Ribs

Short Rib


  • 4-5 pounds short ribs (English work nicely)
  • 1 cup Aloha Shoyu
  • 1 cup Pinot Noir
  • 1 ounce sesame seed oil
  • 12 garlic cloves, peeled
  • 1 sweet onion, quartered
  • salt & pepper to taste


Preheat oven to 250 degrees. Salt and pepper ribs to taste and arrange in Dutch oven. Add other ingredients. Cover and place in oven for 4-6 hours, until ribs are fork tender. (When we tried this recipe at home, we successfully used a crock pot.)

Remove ribs from cooking liquid and set aside, covered, to keep warm. Mash garlic into liquid and reduce by about half. Serve as a passed sauce. Delicious!

I rounded out the meal with steamed Brussels sprouts and a fresh garden salad. Seasonal root vegetables could also be cooked along with the short ribs, adding just a bit more wine & shoyu.

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