Braised Short Ribs With A Red Wine Reduction Recipe

Name: Braised Short Ribs With A Red Wine Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 6 beef short ribs (boneless); 2 tablespoons olive oil; 1 cup rough chopped onion; 1/2 cup chopped carrot; 1/2 cup chopped celery; 2 cups red wine; 2 teaspoons tomato paste; 6 -8 cups beef broth, plus more if needed; 4 teaspoons honey, plus more to taste; 1/4 cup balsamic vinegar; 2 tablespoons flour; salt and pepper

Servings: persons

2 sprigs fresh thyme
2 sprigs fresh rosemary
6 beef short ribs (boneless)
2 tablespoons olive oil
1 cup rough chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
2 cups red wine
2 teaspoons tomato paste
6 -8 cups beef broth, plus more if needed
4 teaspoons honey, plus more to taste
1/4 cup balsamic vinegar
2 tablespoons flour
salt and pepper

1
Preheat the oven to 300.
2
Season short ribs with salt and pepper.
3
Place a large stock pot over HIGH heat. When hot, add the olive oil.
4
Sear the short ribs on all sides until dark brown (about 2 minutes per side).
5
Once brown, remove and place in a braising pan or dutch oven.
6
Discard the oil, add fresh oil, and then saute all vegetables until brown. Add tomato paste and red wine, scraping up all bits of the pan.
7
Pour the vegetable mixture over the short ribs. Add rosemary and thyme. Add beef broth until ribs are completely submerged.
8
Cover with a tight fitting lid or aluminum foil and place in the preheated oven. Braising time is between 3-4 hours.
9
Once the short ribs are tender, remove from the liquid and set them aside on a plate (cover with foil).
10
Strain the braising liquid and allow to sit and cool for 30 minutes to allow the fat to rise to the top.
11
Skim the fat off the top using a ladle and discard.
12
Place the remaining liquid in a sauce pan, add honey and balsamic vinegar, and reduce by half over MEDIUM-HIGH heat. To thicken, mix flour and cold water to create a slurry, then slowly whisk into sauce until desired consistency is reached.
13
If necessary, reheat the short ribs in the sauce in the oven until hot. Serve.

543

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 sprigs fresh thyme, 2 sprigs fresh rosemary, 6 beef short ribs (boneless), 2 tablespoons olive oil, and more.

Yes, Braised Short Ribs With A Red Wine Reduction falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Short Ribs With A Red Wine Reduction

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions