Braised Short Ribs with a Red Wine Reduction
Indulge in the ultimate comfort food with these Braised Short Ribs with a Red Wine Reduction, a dish that combines depth, richness, and elegance. Tender, fall-off-the-bone beef short ribs are slow-cooked in a flavorful medley of dry red wine, aromatic herbs, and hearty vegetables, creating a luxurious braising liquid that transforms into a velvety, glossy sauce. Perfect for impressing dinner guests or savoring a special family meal, this recipe requires minimal prep but delivers gourmet results. Serve these succulent ribs over creamy mashed potatoes, buttery polenta, or alongside crusty bread to capture every drop of the savory red wine reduction. Whether for a cozy night in or a festive gathering, this dish is guaranteed to charm with its bold flavors and beautifully tender texture.
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Recipe Information
Ingredients
- 4 pieces Beef short ribs
- 1 tbsp Kosher salt
- 1 tsp Black pepper
- 2 tbsp All-purpose flour
- 2 tbsp Olive oil
- 1 large, chopped Yellow onion
- 2 medium, chopped Carrots
- 2 chopped Celery stalks
- 4 minced Garlic cloves
- 2 tbsp Tomato paste
- 2 cups Dry red wine
- 2 cups Beef broth
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 2 Bay leaves
- 2 tbsp Unsalted butter
Instructions
Preheat your oven to 325°F (163°C).
Season the beef short ribs generously with kosher salt and black pepper. Lightly dust each rib with all-purpose flour.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until deeply browned, about 2-3 minutes per side. Remove ribs and set aside.
Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant and the paste is slightly caramelized.
Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Simmer for 5 minutes to reduce the wine slightly.
Add the beef broth, thyme, rosemary, and bay leaves to the pot. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
Bring the mixture to a gentle simmer, then cover the pot with a tight-fitting lid. Transfer to the preheated oven and braise for 2.5 to 3 hours, or until the ribs are tender and fall off the bone.
Remove the pot from the oven. Carefully take out the ribs and set them aside on a plate, covering with foil to keep warm.
Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids. Skim off any excess fat from the surface.
Bring the strained liquid to a boil over medium-high heat. Simmer until the sauce is reduced by half and thickened, about 10-15 minutes.
Whisk in the unsalted butter to give the sauce a glossy finish. Taste and adjust seasoning with salt and pepper, if needed.
Serve the short ribs warm, spooned generously with the red wine reduction. Pair with mashed potatoes, polenta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 985 mg | 43% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 5.2 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 698 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
