Red Wine-Infused Beef Short Ribs with Shallot Cream

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

Fall-off-the-bone short ribs simmered in a rich red wine sauce with a velvety shallot cream finish. This american-inspired slow cooker ready in about 200 minutes pairs beef short ribs, dry red wine, beef stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 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.

★ 4.4 (11 ratings) Prep: 20 min Cook: 180 min Serves 4 American cuisine 650 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Season short ribs generously with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp butter in a Dutch oven over medium-high heat until melted, then sear ribs for 4 minutes per side until deeply browned.
  2. Step 2: Remove ribs and set aside. Add chopped shallot and minced garlic to the pot, sautéing for 2 minutes until fragrant. Stir in 2 tbsp tomato paste and cook for 1 minute.
  3. Step 3: Return ribs to the pot, then pour in 1 cup dry red wine and 1 cup beef stock. Bring to a simmer, cover, and transfer to a 300°F oven.
  4. Step 4: Braise for 3 hours until meat is fork-tender. Remove ribs and strain the braising liquid into a bowl, discarding solids.
  5. Step 5: Skim excess fat from the liquid, then return to the pot. Simmer over medium heat for 15 minutes until reduced by half. Whisk in 1 tbsp flour to thicken, then stir in 1/2 cup heavy cream and 2 tbsp butter until smooth and glossy.
  6. Step 6: Return ribs to the sauce and simmer for 5 minutes to reheat. Serve with the sauce spooned over the top.

Frequently asked questions

How long does Red Wine-Infused Beef Short Ribs with Shallot Cream take to make?

Total time is about 200 minutes (20 min prep + 180 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 Red Wine-Infused Beef Short Ribs with Shallot Cream?

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 beef short ribs from drying out.

Can I substitute ingredients in Red Wine-Infused Beef Short Ribs with Shallot Cream?

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 Red Wine-Infused Beef Short Ribs with Shallot Cream 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 Red Wine-Infused Beef Short Ribs with Shallot Cream?

American slow cooker 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.

What others are saying

Related recipes