Slow-Simmered Beef Short Ribs with Red Wine Glaze

Tender beef short ribs braised in a rich red wine reduction, finished with a glossy glaze.

Cuisine: American

Category: Keto

Prep: 25 minutes. Cook: 170 minutes.

Serves 4.

Ingredients

• 2 lbs, cut into 3-inch portions beef short ribs
• 2 tbsp olive oil
• 1 medium, diced onion
• 4 cloves garlic
• 1 cup red wine
• 1/2 cup beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter

Instructions

1. Step 1: Preheat oven to 325°F. Pat short ribs dry and season with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear ribs on all sides for 3-4 minutes per side until browned.
3. Step 3: Add 1 diced onion and 4 minced garlic cloves, cooking for 3 minutes until softened.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute, then add 1 cup red wine and 1/2 cup beef broth, scraping the pot bottom to release browned bits.
5. Step 5: Add 1 tsp dried thyme, cover, and transfer to oven. Braise for 2.5-3 hours until meat is fork-tender.
6. Step 6: Remove ribs, strain sauce into a saucepan, and simmer for 10 minutes until reduced by half. Stir in 2 tbsp butter until melted and glossy.
7. Step 7: Return ribs to sauce to coat and serve immediately.