Cabernet-Braised Beef Short Ribs with Red Wine Reduction

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 225 minutes pairs bone-in 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.

Prep: 30 min Cook: 195 min Serves 6 French cuisine 620 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Cabernet-Braised Beef Short Ribs with Red Wine Reduction take to make?

Total time is about 225 minutes (30 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 Cabernet-Braised Beef Short Ribs with Red Wine Reduction?

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 bone-in beef short ribs from drying out.

Can I substitute ingredients in Cabernet-Braised Beef Short Ribs with Red Wine Reduction?

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 Cabernet-Braised Beef Short Ribs with Red Wine Reduction 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 Cabernet-Braised Beef Short Ribs with Red Wine Reduction?

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.

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