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Red Wine Braised Short Ribs

by Larry and Marc Forgione Forgione

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Contains Soy

Tree Nut Free

Peanut Free

Contains Gluten

Contains Dairy

Chef Marc presents his slow-braised meaty short ribs in a classic French-style sauce. A symphony of red wine, demi-glace, mirepoix, and hearty herbs elevates this dish to a gourmet delight.

Nutritional facts

Protein

25g

Carbs

8g

Calories

340kcal

Fat

21g

Ingredients

Carrots, Rosemary, Celery, Onion Powder, Beef Short Ribs, Tomato Paste, Garlic, Corn Starch, Sugar, Onion, Red Wine, Sweet Ruby Port Wine, Black Pepper, Chicken Base, Thyme, Bay Leaf

Contains milk, wheat, soybeans, celery.

Reviews

4.6

1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Based on 101 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Nancy · 05/11/25

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About Larry and Marc Forgione Forgione

Chef Larry Forgione, hailed as "the Godfather of American cuisine", changed the way Americans eat today by embracing the virtues of our national cuisine and using only seasonal, local ingredients, ushering in the entire 'Farm-to-Table' movement. After graduating from the Culinary Institute of America and then working in some of the best kitchens in Europe and America, Forgione opened An American Place in 1983, earning three stars in The New York Times. He has been named "Chef of the Year" by the Culinary Institute of America and "America's Best Chef" in 1993 by the James Beard Foundation. Chef Marc Forgione, influenced by his experience working with a variety of cuisines for chefs such as his father, Larry, has created a modern American style of cuisine with bold flavors and playful touches. Marc is the chef/owner of Restaurant Marc Forgione and Peasant and the co-owner/partner of Khe-Yo. He won Season 3 of Food Network's The Next Iron Chef at just 31 years old, making him the youngest winner in the show's history. Among its many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in The New York Times and received a Michelin star.

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