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Perfect Braised Beef Short Ribs Recipe with Easy Red Wine Reduction

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Tender, melt-in-your-mouth beef short ribs braised slowly in a rich red wine reduction sauce, perfect for cozy dinners and special occasions.

Ingredients

Scale
  • 3 to 4 pounds bone-in beef short ribs
  • Salt and freshly ground black pepper, to taste
  • 2 to 3 tablespoons olive oil (extra virgin recommended)
  • 1 large yellow onion, thinly sliced
  • 2 medium carrots, peeled and chopped into chunks
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (e.g., Cabernet Sauvignon, Merlot)
  • 2 cups beef broth (preferably low sodium)
  • 3 to 4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce (optional)

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Pat the short ribs dry with paper towels and season generously with salt and pepper.
  3. Heat olive oil in a heavy-bottomed Dutch oven over medium-high heat. Sear the ribs in batches, browning all sides for about 3 to 4 minutes per side. Transfer ribs to a plate and set aside.
  4. Lower heat to medium. Add onions, carrots, and celery to the pot. Cook until softened and starting to brown, about 8 minutes, stirring occasionally.
  5. Stir in minced garlic and tomato paste. Cook for 2 minutes until fragrant and tomato paste darkens slightly.
  6. Pour in red wine, scraping the bottom of the pot to release browned bits. Simmer for 5 minutes to reduce slightly and cook off alcohol.
  7. Add beef broth, thyme sprigs, bay leaves, and Worcestershire sauce. Stir gently.
  8. Nestle the browned short ribs back into the liquid, ensuring they are partially submerged but not fully covered.
  9. Cover the pot with a lid and transfer to the preheated oven. Braise for about 2.5 to 3 hours until meat is tender and falling off the bone.
  10. Carefully remove ribs and set aside, covered to keep warm. Strain the braising liquid through a fine mesh strainer into a saucepan.
  11. Simmer the strained liquid over medium heat until the sauce thickens to a rich glaze consistency, about 15 minutes. Taste and adjust seasoning as needed.
  12. Serve the ribs spooned with the luscious red wine reduction sauce. Garnish with fresh thyme if desired.

Notes

Searing the ribs well is essential for flavor. Deglaze the pot thoroughly to incorporate all browned bits into the sauce. If ribs are not tender after 3 hours, continue cooking checking every 30 minutes. Let ribs rest in the sauce off heat for 15 minutes to meld flavors. For gluten-free, ensure Worcestershire sauce is gluten-free or omit it. Sauce can be thickened with cornstarch slurry if desired. Leftovers keep well refrigerated for up to 3 days and freeze for up to 3 months.

Nutrition

Keywords: braised beef short ribs, red wine reduction, slow cooked ribs, comfort food, easy dinner, cozy meal

Find it online: https://elvafood.com/perfect-braised-beef-short-ribs-recipe-with-easy-red-wine-reduction/