From Taste of Home · · 2m
Copycat Cooper's Hawk Red Wine Braised Short Ribs
Recreate Cooper's Hawk's signature red wine-braised short ribs at home with this tested recipe.
In brief
Recreate Cooper's Hawk's signature red wine-braised short ribs at home with this tested recipe. This copycat recipe replicates Cooper's Hawk's red wine-braised short ribs using bone-in beef short ribs, red wine, and a Dijon butter glaze. Originally reported by Taste of Home.
Quick answers
- What is Cooper’s Hawk?
- Cooper’s Hawk Winery and Restaurant is a refined dining experience known for wine, not cheesecake, with global cuisine and signature dishes since 2005.
- What is the key takeaway from Copycat Cooper's Hawk Red Wine Braised Short Ribs?
- This copycat recipe replicates Cooper's Hawk's red wine-braised short ribs using bone-in beef short ribs, red wine, and a Dijon butter glaze.
Copycat Cooper's Hawk Red Wine Braised Short Ribs Recipe
This recipe delivers fall-apart-tender short ribs bathed in a luxurious sauce, mimicking Cooper's Hawk's signature dish.
“One taste of the red wine, braised short ribs at Cooper’s Hawk is enough to understand why they’ve remained a bestseller.”
What is Cooper’s Hawk?
Cooper’s Hawk Winery and Restaurant is a refined dining experience known for wine, not cheesecake, with global cuisine and signature dishes since 2005.
“Cooper’s Hawk has been a restaurant since 2005.”
Ingredients for Copycat Recipe
Use bone-in beef short ribs, salt, pepper, canola oil, celery, carrot, sweet onion, garlic, dry red wine, beef broth, parsley, thyme, mashed potatoes, french-fried onions, and Dijon butter.
“Beef short ribs: Choose bone-in beef short ribs for this recipe.”
Step 1: Sear the Meat
Preheat oven to 425°F, brown ribs in batches with salt and pepper, then remove and set aside.
“Preheat the oven to 425°F. Sprinkle the short ribs with salt and pepper.”
Step 2: Cook Aromatics and Deglaze
Add celery, carrot, onion, garlic to drippings; cook until tender, then add wine and broth to deglaze the pan.
“Add the celery, carrot and onion to the drippings, and cook them until they’re tender.”
Step 3: Braise the Ribs
Return ribs to pot with parsley and thyme; cover and bake for 2 to 2-1/2 hours until tender.
“Return the ribs to the pot. Add the parsley and thyme.”
Step 4: Make Dijon Butter
Whisk softened butter, Dijon mustard, and minced garlic into a compound butter; chill and slice.
“Whisk softened butter, Dijon mustard, and minced garlic into a compound butter.”
Step 5: Plate the Dish
Place hot mashed potatoes on a plate, top with short ribs, Dijon butter, french-fried onions, and fresh parsley.
“Place the hot mashed potatoes on a serving plate. Top them with the short ribs.”
Variations and Tips
Swap chuck roast for short ribs, omit wine for broth and balsamic vinegar, or serve over polenta instead of potatoes.
“If bone-in beef short ribs aren’t accessible or are out of your budget, you can make a variation of this recipe using a boneless beef chuck roast instead.”
Storage and Freezing
Store leftovers in airtight containers for up to four days; freeze for three to four months.
“Store any leftover short ribs in an airtight container in the refrigerator.”
Best Cooking Method
Short ribs require slow cooking with low heat to break down connective tissue and achieve tenderness.
“Short ribs are a heavily marbled cut of beef from the lower portion of the rib cage.”
Serving Suggestions
Serve with mashed potatoes, roasted vegetables, or polenta for a crowd-pleasing meal.
“Cooper’s Hawk serves their short ribs with mashed potatoes and roasted vegetables.”
Recipe Details
Yields 4 servings; prep time 35 minutes; cook time 2 hours; total time 2 hours 35 minutes.
“Yield: 4 servings. Prep: 35 min. Cook: 2 hours.”
Nutrition Facts
One serving contains 508 calories, 38g fat, 113mg cholesterol, 1139mg sodium, 10g carbohydrates, and 29g protein.
“1 serving: 508 calories, 38g fat (15g saturated fat), 113mg cholesterol, 1139mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 29g protein.”
The takeaway
This copycat recipe replicates Cooper's Hawk's red wine-braised short ribs using bone-in beef short ribs, red wine, and a Dijon butter glaze.
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