Braised Beef Short Ribs with Red Wine Reduction

Here is a recipe for Braised Beef Short Ribs with Red Wine Reduction:

Servings: 4-6 people

Cooking Time: 2 1/2 hours

Ingredients:

• 4 pounds beef short ribs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup red wine (such as Cabernet Sauvignon or Merlot)
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 bay leaves
• 2 carrots, peeled and chopped (optional)
• 2 celery stalks, chopped (optional)

Instructions:

1. Preheat the oven to 300°F (150°C).
2. Season the short ribs with salt, pepper, and thyme.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs until browned on all sides, about 2-3 minutes per side. Remove the ribs from the pot and set them aside.
4. Add the chopped onion to the pot and cook until it is softened and caramelized, about 8-10 minutes.
5. Add the garlic, red wine, beef broth, tomato paste, and bay leaves to the pot. Stir to combine and bring to a boil.
6. Return the short ribs to the pot and make sure they are covered with the braising liquid.
7. Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 2 1/2 hours, or until they are tender and falling off the bone.
8. Remove the pot from the oven and let it cool slightly. Remove the short ribs from the pot and set them aside. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids.
9. Bring the braising liquid to a boil and cook until it has reduced by half, stirring occasionally. This should take about 10-15 minutes.
10. Serve the short ribs with the red wine reduction spooned over the top. Garnish with chopped fresh parsley or thyme, if desired.

Red Wine Reduction Sauce:

• 1 cup red wine reduction (from step 8)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Melt the butter in a small saucepan over medium heat. Add the flour and whisk to combine. Cook for 1-2 minutes, or until the mixture is lightly golden.
2. Gradually add the beef broth and heavy cream, whisking constantly. Bring the mixture to a boil and cook until it has thickened, about 5-7 minutes.
3. Stir in the red wine reduction and season with salt and pepper to taste.

Picture:

Here is a picture of Braised Beef Short Ribs with Red Wine Reduction:

[Image description: A plate of braised beef short ribs with a rich, dark red wine reduction sauce spooned over the top. The short ribs are tender and falling off the bone, with a slightly caramelized crust on the outside. The sauce is thick and syrupy, with a hint of acidity from the red wine. Fresh parsley or thyme is sprinkled over the top of the dish for garnish.]

I hope you enjoy this recipe! Let me know if you have any questions or if you’d like any variations or substitutions.