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Braised Short Ribs with Red Wine Reduction

Beef short ribs braised low and slow until fork-tender, finished with a dark, tangy reduction sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Servings: 4
Calories: 590
Ingredients Method

Ingredients
  

  • 4 bone-in beef short ribs about 3.5 lbs total
  • 2 tablespoons neutral oil
  • 1 large yellow onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 4 cloves garlic smashed
  • 2 tablespoons tomato paste
  • 1.5 cups unsweetened grape juice
  • 1/4 cup balsamic vinegar
  • 3 cups beef broth
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Kosher salt and freshly cracked black pepper

Method
 

  1. Preheat oven to 300F. Season short ribs with salt and pepper. Sear on all sides in a Dutch oven, about 3-4 minutes per side, until deeply browned.
  2. Add onion, carrots, and celery to the pot. Cook 6-7 minutes until softened. Add garlic and tomato paste, stirring 1 minute.
  3. Pour in grape juice and balsamic vinegar, scraping up browned bits. Add beef broth, thyme, and bay leaf.
  4. Return short ribs to the pot, mostly submerged. Bring to a simmer, cover, and braise in the oven for 3 hours until fork-tender.
  5. Transfer short ribs to a plate. Strain the braising liquid into a saucepan, discarding solids.
  6. Simmer the strained liquid uncovered for 15-20 minutes until reduced by half and thickened.
  7. Spoon the reduction over the short ribs.