Description

A simple yet elegant braised short rib recipe that relies on just a few high-quality ingredients: beef, red wine, and aromatics. This dish requires minimal active work but delivers restaurant-quality, fall-off-the-bone tender meat in a rich, glossy sauce.

Ingredients

Scale

3 to 4 pounds bone-in short ribs (English-cut preferred)
1 bottle (750ml) dry red wine (Cabernet Sauvignon, Malbec, or Syrah)
1 cup low-sodium beef broth
2 large yellow onions, roughly chopped
6–8 cloves garlic, smashed
1 tablespoon tomato paste
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Salt and black pepper, generous amounts
Neutral oil (canola or vegetable) for searing
Fresh parsley, chopped (optional garnish)

Instructions

Pat the short ribs completely dry with paper towels and season generously with salt and pepper on all sides. Lightly dust the ribs with flour, shaking off any excess.
Heat a heavy-bottomed Dutch oven over medium-high heat with oil. Sear the ribs in a single layer (in batches if necessary) for 3-4 minutes per side until a deep brown crust forms. Transfer to a plate.
Reduce heat to medium. Add chopped onions to the pot and scrape up brown bits from the bottom. Cook for 5 minutes until softened. Add smashed garlic and tomato paste, cooking for another minute until fragrant.
Pour in the entire bottle of red wine and let it simmer vigorously for 2-3 minutes to cook off the alcohol. Add beef broth. Return the short ribs to the pot, nestling them into the liquid. The liquid should come halfway up the meat.
Cover the pot tightly and transfer to a preheated 325°F (160°C) oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender and pulling away from the bone.
Remove the pot from the oven and carefully lift out the short ribs, setting them on a platter and covering with foil. Place the pot back on the stove over medium heat.
Skim excess fat from the sauce if desired. Simmer the sauce uncovered for 10-15 minutes to reduce and thicken until it coats the back of a spoon.
Remove from heat and whisk in cold butter, one tablespoon at a time, to create a glossy finish. Taste and adjust seasoning.
Pour the sauce over the ribs and garnish with fresh parsley. Serve immediately with mashed potatoes, crusty bread, or egg noodles.

Notes

Do not skip the searing step as it creates essential flavor. Use a wine you enjoy drinking. The dish improves overnight; refrigerate leftovers and reheat gently on the stove. For a gluten-free version, skip the flour dusting and thicken the sauce with a cornstarch slurry or by reducing longer.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Main Course
Cuisine: French

Nutrition

Serving Size: 1 portion of short r
Calories: 650
Sugar: 4
Sodium: 400
Fat: 35
Saturated Fat: 14
Carbohydrates: 12
Fiber: 2
Protein: 45

Keywords: braised short ribs, red wine short ribs, beef recipe, comfort food, slow cooking, dinner party, easy beef recipe