Antique Wine-Braised Beef Short Ribs with Black Pepper Crust
A dish honoring 100-year-old French wine-braising techniques, featuring aged red wine reduction and a crust of coarsely ground black pepper for depth and complexity. This french-inspired beef ready in about 220 minutes pairs beef short ribs, red wine, beef stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs beef short ribs
- 1 cup red wine
- 1/2 cup beef stock
- 3 medium shallots
- 2 sprigs fresh rosemary
- 2 tbsp coarse black pepper
- 1 tbsp all-purpose flour
- 2 tbsp olive oil
Instructions
- Step 1: Pat 3 lbs beef short ribs dry, season generously with salt, and sear in 2 tbsp olive oil in a Dutch oven over medium-high heat for 4 minutes per side until deeply browned. Remove ribs and set aside.
- Step 2: Add 3 minced shallots and 2 sprigs fresh rosemary to the pot, sautéing for 2 minutes until softened. Deglaze with 1 cup red wine, scraping up browned bits, and simmer for 3 minutes until reduced by half.
- Step 3: Return ribs to pot, add 1/2 cup beef stock, cover, and simmer on low heat for 3 hours until fork-tender. While ribs cook, mix 2 tbsp coarse black pepper with 1 tbsp all-purpose flour, then press onto the top of ribs during the last 15 minutes of cooking to form a crisp crust.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Antique Wine-Braised Beef Short Ribs with Black Pepper Crust take to make?
Total time is about 220 minutes (25 min prep + 195 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Antique Wine-Braised Beef Short Ribs with Black Pepper Crust?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef short ribs from drying out.
Can I substitute ingredients in Antique Wine-Braised Beef Short Ribs with Black Pepper Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Antique Wine-Braised Beef Short Ribs with Black Pepper Crust for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Antique Wine-Braised Beef Short Ribs with Black Pepper Crust?
French beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
