Select your home store…
An Extraordinary Grocery Experience
Savings all week long…
See what’s on sale this week hundreds more items than we can fit in our print ad.
Great meals and amazing deals, including our exclusive Secret Special in your email!
Sixteen locations serving Northern California.
View all of our Nugget Markets, Fork Lift, Sonoma Market and Food 4 Less stores.
Learn about what makes our stores special
A complete listing of what is on every aisle at every store
Wine & Cheese pairings and more in our stores
Keep your eyes peeled for these folks!
Order online, pick up in store!
Best Brunch Ever!
A delicious dinner is as good as done!
“Cake” your party into gear!
Fresh, convenient catering platters.
Perfect pairings packed for your perfect picnic.
Order online, ship where ever you like.
Recipes, pairings, kitchen hacks and more…
Get cooking with hundreds of delicious recipes fit for any occasion
Perfect pairings, kitchen hacks and other tantalizing trivia.
Our house-brand focused on unique products developed with local producers.
Prepared items from our chefs, baristas and bakers.
Specialty and build-your-own sandwiches from our kitchens.
Fresh-baked pizzas offered at select locations.
Coffee, juices, smoothies and açaí bowls from our coffee bar.
Be sure to check out our online catering menu!
Begin your extraordinary career!
Family owned and operated for over 90 years.
How to identify special products in our stores.
Supporting local non-profits and causes since 1926.
Committed to working towards a greener, more sustainable future every day.
Drop us a line, we love hearing from our guests!
Tender, decadent and full of fantastic flavor, these slow-braised short ribs are absolutely worth the wait.
Preheat oven to 275°F.
Season short ribs with salt and pepper.
Heat a sauté pan on medium-high heat. Add the olive oil and sear the short ribs on all sides until well browned. Place the browned short ribs in a baking dish bone-side up and discard ¾ of the oil left in the pan.
To the same pan, add the garlic, onion, celery and half of the carrots. Sauté over medium-high heat until the vegetables begin to caramelize. Add the tomato paste and cook for 1-2 minutes, stirring constantly, until the paste begins to brown on the bottom of the pan.
Deglaze pan with the wine and bring to a boil. Add the beef stock, bay leaf and thyme and return to a boil. Pour hot liquid over the short ribs. Cover tightly with foil and braise in the oven for 2 hours or until the meat is fork tender and pulling away from the bone but not falling off the bone.
When the ribs are done, remove them from the liquid and cover with foil to keep them from drying out. Strain the braising liquid into a sauce pot and discard the cooked vegetables. Reduce the liquid by half.
While the sauce is reducing, render the bacon until just beginning to brown. Add the pearl onions and remaining carrots and sauté until the carrots and onions are tender and lightly caramelized. Drain off any excess fat, then add 2 ounces of braising liquid and reduce to a glaze.
Place onion and carrot mixture in a serving dish and place short ribs on top. Bring the reduced braising liquid to a boil and whisk in the butter. Pour over short ribs and vegetables before serving.