Name: Braised Short Ribs with Red Wine Reduction
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 4 servings
Ingredients: 1 ½ kg beef short ribs, bone-in; Salt and black pepper; 2 tbsp olive oil; 1 large onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, smashed; 2 tbsp tomato paste; 2 cups red wine (Cabernet Sauvignon or Merlot work well); 2 cups beef stock; 2 sprigs fresh rosemary; 3 sprigs fresh thyme; 2 bay leaves; Creamy mashed potatoes or parsnip purée; Roasted root vegetables (carrots, parsnips, turnips); Chopped parsley or microgreens for garnish

DifficultyIntermediate

CategoryBeef, Chefs Choice, Main Courses, Meat

Fall-off-the-bone tender beef short ribs, slowly braised in a rich red wine sauce with aromatics and herbs. Served with creamy mashed potatoes and roasted root vegetables, this dish is pure comfort meets elegance.

Yields4 Servings

Prep Time25 minsCook Time3 hrsTotal Time3 hrs 25 mins

For the Short Ribs

1 ½ kg beef short ribs, bone-in

Salt and black pepper

2 tbsp olive oil

1 large onion, chopped

2 carrots, chopped

2 celery stalks, chopped

4 cloves garlic, smashed

2 tbsp tomato paste

2 cups red wine (Cabernet Sauvignon or Merlot work well)

2 cups beef stock

2 sprigs fresh rosemary

3 sprigs fresh thyme

2 bay leaves

For Serving

Creamy mashed potatoes or parsnip purée

Roasted root vegetables (carrots, parsnips, turnips)

Chopped parsley or microgreens for garnish

Sear the Ribs

Pat ribs dry with paper towels and season generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Sear ribs on all sides until deeply browned (about 2–3 minutes per side). Remove and set aside.

Build the Braise

In the same pot, sauté onion, carrot, and celery until softened (about 5–7 minutes).
Stir in garlic and tomato paste, cooking another 2 minutes.
Deglaze the pot with red wine, scraping the bottom to loosen browned bits.
Add beef stock, rosemary, thyme, bay leaves, and seared ribs back into the pot.

Braise

Bring to a simmer, then cover with a lid and transfer to a preheated oven at 325°F (165°C).
Braise for 2.5–3 hours, or until the meat is fork-tender and nearly falling off the bone.

Reduce the Sauce

Remove the ribs and strain the sauce.
Skim fat if needed and simmer the liquid on the stove until thickened into a rich glaze.

Serve

Plate with mashed potatoes and vegetables.
Spoon the sauce generously over the ribs.
Garnish with chopped parsley or microgreens.

Wine Pairing

Serve with a bold red like a Syrah, Zinfandel, or Bordeaux to complement the richness of the dish.

Ingredients