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Cognac Braised Short Ribs

Make It Yourself

Spirit Ingredients:

¾ cup

Food Ingredients and Preparation

Serves: 4 people

Prep time: 3 hours


4 lbs short ribs

4 cups beef broth

2 Tbsp Dijon mustard

10 multi-colored carrots, divided, 2 diced and 8 sliced lengthwise

1 medium onion,  diced

2 stalks of celery, diced

2 garlic cloves, diced

2 Tbsp tomato paste

¼  cup butter, plus 2 Tbsp butter

2 Tbsp sugar

¼ cup cider vinegar

1 tsp of salt

Multi-colored peppercorns, ground

Olive oil


Preheat the oven to 350 degrees.

Turn the stove top to a medium heat. In a large frying pan, add ¼ cup butter and let it melt. Next, add the diced onions, carrots, celery, garlic, 1 Tbsp tomato paste, and sprinkle with salt. Sauté until the onions are translucent (roughly 5 minutes).  Next, add the Dijon mustard and stir to combine. Stir in the beef broth and ½ cup of the cognac and set aside.

In a dutch oven set over medium heat, add the remaining 2 Tbsp of butter. Season the short ribs all over with salt and pepper. Brown for 3 minutes on each side, making sure to really seal in the juices. Once browned, remove from the heat and pour the delicious cognac sauce over the top. Cover and roast in the oven for 1.5 hours, stir mixture, and then cook for another 45 minutes (2 hours and 15 minutes total).

While the short ribs are in the oven, let's make the real star of the dish – the carrots! They bring sweetness, acidity, and color to this hearty meal. In a large mixing bowl, combine the carrots, sugar, a drizzle of olive oil, cider vinegar and salt. Toss to coat.  Spread out on a baking sheet lined with parchment paper cut side down. Place the carrots in the oven once the short ribs have one hour left to cook. Roast carrots for 1 hour in the oven.

When the internal temperature of the short ribs reach 195 degrees, remove from the oven and transfer them to a serving platter to rest for at least 10 minutes before serving, reserving the pan juices for the gravy.

To make the gravy, add remaining 1 Tbsp tomato paste and ¼ cup cognac to a medium saucepan set over medium heat. Stir to combine. Then, add 2-3 cups of the short rib pan juices and a good crack of pepper. Let simmer uncovered for 20 mins to reduce and become perfect.

Spoon gravy on top of the short ribs and serve with the carrots.  It’s like comfort in a bowl.


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