Glazed Boneless Beef Short Ribs with Red Wine Reduction

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

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 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

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Instructions

  1. 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.
  2. Step 2: Sear short ribs in batches for 3-4 minutes per side until deeply browned, then transfer to a plate.
  3. Step 3: Reduce heat to medium and add 3 finely chopped shallots to the pot, sautéing for 4-5 minutes until softened and translucent.
  4. 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.
  5. 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.
  6. 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.

Frequently asked questions

How long does Glazed Boneless Beef Short Ribs with Red Wine Reduction take to make?

Total time is about 165 minutes (15 min prep + 150 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 Glazed Boneless 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 boneless beef short ribs from drying out.

Can I substitute ingredients in Glazed Boneless 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 Glazed Boneless Beef Short Ribs with Red Wine Reduction for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Glazed Boneless 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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