Wine-Braised Beef Short Ribs with Red Wine Reduction

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

Tender beef short ribs slowly braised in red wine and aromatic vegetables, finished with a rich wine reduction sauce perfect for a grown-up dinner. This french-inspired beef ready in about 215 minutes pairs pounds 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 620 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: 20 min Cook: 195 min Serves 4 French cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 325°F. Season 3 pounds beef short ribs generously with 2 tsp salt and 1 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides for 3-4 minutes per side until deeply browned. Remove ribs and set aside.
  3. Step 3: Add 2 diced carrots, 2 diced celery stalks, and 1 diced yellow onion to the pot; sauté over medium heat for 6-7 minutes until softened and fragrant.
  4. Step 4: Stir in 4 minced garlic cloves and 2 tbsp tomato paste; cook for 1 minute until fragrant and tomato paste darkens slightly.
  5. Step 5: Pour in 2 cups dry red wine, scraping up browned bits from the bottom, and simmer for 5 minutes to reduce slightly.
  6. Step 6: Add 2 cups beef broth, 3 sprigs fresh thyme, and 2 bay leaves. Return short ribs to the pot, submerging partially in liquid.
  7. Step 7: Cover and transfer to the oven; braise for 3 hours until meat is fork-tender and falling off the bone.
  8. Step 8: Remove short ribs and cover with foil to keep warm. Strain the braising liquid into a saucepan, discarding solids.
  9. Step 9: Simmer the liquid over medium heat until reduced by half and slightly thickened, about 10 minutes. Whisk in 2 tbsp butter until glossy and smooth.
  10. Step 10: Serve the short ribs drizzled with the rich red wine reduction alongside your choice of sides.

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Frequently asked questions

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

Total time is about 215 minutes (20 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 Wine-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 pounds beef short ribs from drying out.

Can I substitute ingredients in Wine-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 Wine-Braised 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 Wine-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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