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Braised Short Ribs with Red Wine Reduction

Yields4 ServingsPrep Time25 minsCook Time3 hrsTotal Time3 hrs 25 mins

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.

Braised Short Ribs with Red Wine Reduction

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
1

  1. Pat ribs dry with paper towels and season generously with salt and pepper.

  2. Heat olive oil in a large Dutch oven over medium-high heat.

  3. Sear ribs on all sides until deeply browned (about 2–3 minutes per side). Remove and set aside.

Build the Braise
2

  1. In the same pot, sauté onion, carrot, and celery until softened (about 5–7 minutes).

  2. Stir in garlic and tomato paste, cooking another 2 minutes.

  3. Deglaze the pot with red wine, scraping the bottom to loosen browned bits.

  4. Add beef stock, rosemary, thyme, bay leaves, and seared ribs back into the pot.

Braise
3

  1. Bring to a simmer, then cover with a lid and transfer to a preheated oven at 325°F (165°C).

  2. Braise for 2.5–3 hours, or until the meat is fork-tender and nearly falling off the bone.

Reduce the Sauce
4

  1. Remove the ribs and strain the sauce.

  2. Skim fat if needed and simmer the liquid on the stove until thickened into a rich glaze.

Serve
5

  1. Plate with mashed potatoes and vegetables.

  2. Spoon the sauce generously over the ribs.

  3. Garnish with chopped parsley or microgreens.

Wine Pairing
6

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

Nutrition Facts

4 servings

Serving size