Beefy Bliss: Braised Short Ribs with Red Wine Reduction
Servings: 4-6
Cooking Time: 2 1/2 hours
Difficulty Level: Medium-High
Description: Fall-off-the-bone tender short ribs slow-cooked in a rich, flavorful red wine reduction, served with a side of creamy mashed potatoes and sautéed baby carrots.
Ingredients:
- 4 pounds beef short ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup red wine (such as 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 tablespoons all-purpose flour
- 2 tablespoons butter
- 2-3 baby carrots, peeled and chopped
- 2-3 large potatoes, peeled and chopped
- Fresh parsley, chopped (optional)
Instructions:
- Preheat the oven to 300°F (150°C).
- Season the short ribs with salt, pepper, and thyme.
- Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs until browned on all sides, about 5 minutes per side. Remove the ribs from the pot and set them aside.
- Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Add the red wine, beef broth, tomato paste, brown sugar, and flour to the pot. Stir to combine, scraping up any browned bits from the bottom of the pot.
- Return the short ribs to the pot and bring the mixture to a boil. Cover the pot with a lid and transfer it to the preheated oven.
- Braise the short ribs for 2 1/2 hours, or until tender and falling off the bone.
- Remove the pot from the oven and stir in the butter until melted. Strain the sauce through a fine-mesh sieve into a clean saucepan, discarding the solids.
- Bring the sauce to a boil over high heat and cook until reduced by half, stirring occasionally. Season with salt and pepper to taste.
- While the sauce is reducing, prepare the mashed potatoes and sautéed baby carrots. Boil the potatoes and carrots in salted water until tender. Drain and mash the potatoes with butter and salt. Sauté the carrots in butter until tender and lightly browned.
- Serve the short ribs with the red wine reduction spooned over the top, accompanied by mashed potatoes and sautéed baby carrots. Garnish with chopped parsley, if desired.
Picture:
[Image description: A beautifully plated dish of Braised Short Ribs with Red Wine Reduction, served with creamy mashed potatoes and sautéed baby carrots. The short ribs are fall-off-the-bone tender, and the red wine reduction is rich and flavorful. The potatoes are creamy and buttery, and the carrots are tender and lightly browned. The dish is garnished with a sprinkle of chopped parsley and a drizzle of extra sauce.]
I hope you enjoy this recipe! Let me know if you have any questions or if you’d like any substitutions or variations.
