Aperol-Braised Short Ribs with Orange-Red Wine Reduction

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

Fall-off-the-bone short ribs braised in a rich Aperol-wine sauce with a bright orange finish for an elegant weeknight meal. This italian-american-inspired beef ready in about 215 minutes pairs cut into 2-inch pieces short ribs, Aperol, red wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 551 calories and feeds 4, 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

• 2 lbs, cut into 2-inch pieces short ribs
• 1/2 cup Aperol
• 1 cup red wine
• 1/4 cup orange juice
• 1 cup beef broth
• 2, diced carrots
• 1, diced onion
• 3 cloves, minced garlic
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 2 sprigs fresh thyme
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Season short ribs generously with 1 tsp sea salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Sear ribs in batches until deeply browned on all sides, about 4-5 minutes per side, then set aside.
2. Step 2: Add diced onion and carrots to the pot, sautéing for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
3. Step 3: Return ribs to the pot. Add 1/2 cup Aperol, 1 cup red wine, 1/4 cup orange juice, and 1 cup beef broth. Bring to a gentle simmer, then add 2 thyme sprigs.
4. Step 4: Cover with a tight-fitting lid and transfer to a preheated 325°F (160°C) oven. Braise for 3 hours, or until meat is fork-tender and easily pulls from bone.
5. Step 5: Remove ribs and thyme. Strain cooking liquid into a saucepan, discarding solids. Skim excess fat, then simmer over medium heat until reduced to 1 cup (about 20 minutes), stirring occasionally until sauce coats the back of a spoon.
6. Step 6: Stir 2 tbsp all-purpose flour into the reduced sauce to thicken, cooking for 2 minutes until glossy. Return ribs to the sauce, simmering for 5 minutes to absorb flavors before serving.