Braised Beef Short Ribs with Red Wine Reduction: Fall-Off-the-Bone Goodness

Here’s a recipe for Braised Beef Short Ribs with Red Wine Reduction that yields fall-off-the-bone tender meat and a rich, velvety sauce:

Braised Beef Short Ribs with Red Wine Reduction: Fall-Off-the-Bone Goodness

Servings: 4-6

Cook Time: 3-4 hours

Ingredients:

• 4 pounds beef short ribs
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 cup red wine (Cabernet Sauvignon or Merlot)
• 1 cup beef broth
• 1 tablespoon tomato paste
• 2 tablespoons brown sugar
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 bay leaves

Instructions:

1. Preheat the oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the olive oil 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.
3. Reduce the heat to medium and add the diced onion to the pot. Cook until the onion is softened and caramelized, stirring occasionally, about 20-25 minutes.
4. Add the minced garlic to the pot and cook for 1 minute, until fragrant.
5. Add the red wine to the pot, scraping up any browned bits from the bottom. Bring the wine to a boil and cook until it has reduced by half, about 5 minutes.
6. Add the beef broth, tomato paste, brown sugar, thyme, salt, and pepper to the pot. Stir to combine.
7. Return the short ribs to the pot, cover it with a lid, and transfer it to the preheated oven.
8. Braise the short ribs for 3-4 hours, or until they are tender and fall-off-the-bone.
9. Remove the pot from the oven and let it cool slightly. Remove the bay leaves and short ribs from the pot and set them aside.
10. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding any solids. Bring the liquid to a boil over high heat and cook until it has reduced to a thick, syrupy consistency, about 10-15 minutes.
11. Add the reduced braising liquid to the short ribs and simmer them in the sauce for 5-10 minutes, until the meat is coated in the rich sauce.
12. Serve the braised short ribs hot, garnished with fresh parsley and crusty bread on the side, if desired.

Picture:

Here’s a mouthwatering image of Braised Beef Short Ribs with Red Wine Reduction:

Braised Beef Short Ribs with Red Wine Reduction: Fall-Off-the-Bone Goodness

Note: This picture is a stock photo and not actual food. Please don’t try to eat a screen!

I hope you enjoy this recipe!