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Perfect Slow Braised Beef Short Ribs Recipe Easy Red Wine Reduction

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This slow braised beef short ribs recipe features tender ribs cooked low and slow in a rich red wine reduction sauce, delivering a hearty and comforting meal with minimal fuss.

Ingredients

Scale
  • 4 pounds bone-in beef short ribs, well-marbled
  • Salt and freshly ground black pepper, to taste
  • ¼ cup all-purpose flour (or cornstarch/almond flour for gluten-free)
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, thinly sliced
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 large garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
  • 2 cups beef broth (homemade or low-sodium store-bought)
  • 3–4 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons unsalted butter (or dairy-free alternative)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the ribs generously with salt and pepper on all sides. Dredge each rib lightly in flour, shaking off excess.
  3. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Sear ribs in batches for 3-4 minutes per side until deeply browned. Set aside.
  4. Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook 6-8 minutes until softened and slightly golden.
  5. Add minced garlic and cook for 1 minute until fragrant.
  6. Stir in tomato paste and cook 2-3 minutes, stirring constantly.
  7. Pour in red wine and scrape bottom of pot to loosen browned bits. Simmer 5 minutes to reduce slightly.
  8. Return ribs to pot, nestling into liquid. Add beef broth until ribs are about two-thirds submerged.
  9. Add thyme sprigs and bay leaves. Bring to a gentle simmer on stovetop.
  10. Cover pot with lid and transfer to oven. Braise ribs for 2.5 to 3 hours until fork-tender and falling off the bone.
  11. Remove ribs and keep warm. Strain braising liquid through fine mesh sieve into saucepan if desired.
  12. Simmer sauce over medium heat, reducing by half until thick and glossy (10-15 minutes). Stir in butter to finish sauce.
  13. Serve ribs drizzled with red wine reduction sauce, paired with creamy mashed potatoes or roasted vegetables.

Notes

Do not skip searing the ribs to build deep flavor. Use a dry red wine you enjoy drinking. Keep oven temperature low for tender meat. Check liquid levels during braising and add broth or water if needed. Let ribs rest 10 minutes before serving. For gluten-free, substitute flour with cornstarch or almond flour and ensure broth is gluten-free.

Nutrition

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

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