Glazed Boneless Beef Short Ribs with Red Wine Reduction

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender slow-braised boneless beef short ribs glazed in a rich red wine and shallot reduction that enhances their deep flavor. This French-inspired beef recipe, ready in about 165 minutes, pairs boneless beef short ribs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 15 min Cook: 150 min Serves 4 French cuisine 480 cal/serving

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Ingredients

2 lbs boneless beef short ribs
1 1/2 tsp salt
1 tsp black pepper
3 tbsp olive oil
3 medium, finely chopped shallots
1 cup dry red wine
1 cup beef broth
2 tbsp tomato paste
2 sprigs fresh thyme
2 tbsp unsalted butter

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Instructions

Step 1: Season 2 lbs boneless beef short ribs evenly with 1 1/2 tsp salt and 1 tsp black pepper. Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.
Step 2: Sear short ribs in batches for 3-4 minutes per side until deeply browned, then transfer to a plate.
Step 3: Reduce heat to medium and add 3 finely chopped shallots to the pot, sautéing for 4-5 minutes until softened and translucent.
Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute until fragrant. Pour in 1 cup dry red wine, scraping the pot bottom to loosen browned bits, and simmer for 5 minutes until reduced by half.
Step 5: Add 1 cup beef broth and 2 sprigs fresh thyme, return short ribs to the pot, cover, and simmer on low heat for 2 to 2.5 hours until meat is tender and falling apart.
Step 6: Remove short ribs and thyme sprigs from the pot. Stir in 2 tbsp unsalted butter into the sauce and simmer uncovered for 5 minutes until the sauce thickens and coats the back of a spoon. Serve ribs glazed with the sauce.