Cabernet-Braised Beef Short Ribs with Red Wine Reduction

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Slow-braised beef short ribs in a robust Texas Cabernet sauce, finished with a silky red wine reduction perfect for a comforting dinner. This French-inspired beef recipe, ready in about 225 minutes, pairs beef short ribs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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

• 4 lbs bone-in beef short ribs
• 2 tsp kosher salt
• 1 tsp black pepper
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 2 medium, diced carrots
• 2, diced celery stalks
• 4 minced garlic cloves
• 2 tbsp tomato paste
• 2 cups Texas Cabernet Sauvignon
• 2 cups beef broth
• 3 fresh thyme sprigs
• 2 bay leaves
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Season 4 lbs beef short ribs generously with 2 tsp kosher salt and 1 tsp black pepper.
2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 3-4 minutes per side until deeply caramelized. Remove ribs and set aside.
3. Step 3: Add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the pot. Cook over medium heat for 8 minutes until softened. Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 2 minutes until fragrant.
4. Step 4: Pour in 2 cups Texas Cabernet Sauvignon and scrape the bottom of the pot to deglaze. Bring to a simmer and reduce by half, about 10 minutes.
5. Step 5: Return short ribs to the pot and add 2 cups beef broth, 3 fresh thyme sprigs, and 2 bay leaves. Cover and transfer to the oven to braise for 3 hours until ribs are fork-tender.
6. Step 6: Remove ribs and strain sauce into a saucepan. Whisk 1 tbsp all-purpose flour into 2 tbsp unsalted butter over medium heat to make a beurre manié. Whisk this into the sauce and simmer until thickened, about 5 minutes.
7. Step 7: Serve short ribs with the red wine reduction spooned generously over the top.