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Creekstone Farms Butcher Paper

All Day Braised Boneless Short Loin

Great served with horseradish mashed potatoes and crispy onion rings or over pasta with peas and truffle oil.


  • 6-10 (12 oz pieces) of short loin meat
  • Flour for dusting
  • 1/2 cup canola oil
  • 1 medium onion chopped
  • 2 garlic cloves chopped
  • 32 ozs light beef stock
  • 12 ozs red wine
  • Salt & pepper to taste


  1. Heat Dutch oven or roasting pan over medium heat.
  2. Add chopped onion and garlic and begin to sweat
  3. Lightly salt and pepper meat and dust with flour
  4. Remove onions and garlic.  Add oil to bottom oven pan and sear meat on both sides until browned.
  5. Cover with stock and wine and add cooked onion mixture.  Place in 325 degree oven for 3-4 hours until meat is tender

Recipe is courtesy of Bobby Lane, owner and Chef of Chester's Chophouse & Wine Bar in Wichita, KS