Description

A rich, luxurious, and tender braised beef short rib recipe using red wine reduction. This set-it-and-forget-it dish delivers restaurant-quality results with minimal effort, perfect for impressing guests or enjoying a comforting weeknight meal.

Ingredients

Scale

3–4 pounds beef short ribs (bone-in preferred, cut into 2–3 inch chunks)
1 bottle (750ml) dry red wine (Cabernet Sauvignon, Merlot, or Syrah)
2 cups low-sodium beef broth
2 large yellow onions, chopped roughly
4 large carrots, cut into 2-inch chunks
4 stalks celery, chopped
6 cloves garlic, minced
2 tablespoons tomato paste
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
2–3 tablespoons all-purpose flour
2–3 tablespoons high smoke point oil (avocado, grapeseed, or canola)
2 tablespoons butter (optional, for finishing)
Salt and black pepper, generous amounts
Fresh parsley, chopped (for garnish)
Lemon juice (for garnish)

Instructions

Pat the short ribs dry with paper towels and season generously with salt and black pepper on all sides.
Heat oil in a heavy-bottomed Dutch oven over medium-high heat. Sear ribs in a single layer (in batches if necessary) for 3-4 minutes per side until deeply browned. Remove to a plate.
Reduce heat to medium. Add onions, carrots, and celery to the pot. Cook for 5-7 minutes until softened. Add garlic and tomato paste; cook for 1 minute until tomato paste darkens.
Pour in the red wine and scrape up browned bits from the bottom of the pot (deglaze). Simmer for 2 minutes to cook off alcohol.
Add beef broth, thyme, rosemary, and bay leaves. Return ribs and any accumulated juices to the pot.
Cover with a tight-fitting lid and braise in a preheated 325°F (165°C) oven for 2.5 to 3 hours, until meat is fork-tender.
Remove pot from oven. Take out ribs and vegetables with a slotted spoon. Discard herb bundles and skim excess fat from the sauce.
Place pot on stovetop over medium-high heat. Simmer sauce vigorously for 15-20 minutes until reduced by half and coating the back of a spoon. Strain if desired.
Whisk in cold butter (if using) for a glossy finish. Return ribs to sauce to warm through.
Garnish with fresh parsley and a squeeze of lemon juice. Serve immediately.

Notes

Do not skip the searing step as it creates essential flavor through the Maillard reaction. Use a dry red wine you would enjoy drinking. The dish tastes even better the next day as flavors meld. For a smoother sauce, strain the reduction. Skim fat from the surface before serving for a less greasy mouthfeel.

Prep Time: 10 minutes
Cook Time: 3 hours 20 minutes
Category: Main Course
Cuisine: French

Nutrition

Serving Size: 1 serving (approx. 1
Calories: 650
Sugar: 6
Sodium: 850
Fat: 42
Saturated Fat: 18
Carbohydrates: 12
Fiber: 3
Protein: 45

Keywords: braised beef short ribs, red wine sauce, slow cooker alternative, comfort food, dinner party recipe, beef stew, red wine reduction