Wine-Braised Short Ribs 

Wine-Braised Short Ribs 
Wine-Braised Short Ribs pictured with Browned Butter–Herb Noodles 

Bolstered by a flavorful sauce, these hearty short ribs are braised with red wine, garlic, and fresh herbs. 

Wine-Braised Short Ribs
Makes 2 servings
  • 4 beef short ribs, cut 2 inches thick (about 2 pounds)
  • 1½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 8 to 10 fresh thyme sprigs
  • 4 fresh rosemary sprigs
  • 2 tablespoons canola oil
  • 1 tablespoon all-purpose flour
  • 2 cups beef broth
  • 1 cup red wine
  • 1 small yellow onion, quartered
  • 3 cloves garlic
  • 1 tablespoon lemon juice
  • 4 tablespoons unsalted butter
  • Garnish: fresh thyme
  1. Preheat oven to 325°.
  2. Sprinkle short ribs with salt and pepper. Let sit at room temperature for 30 minutes. Tie thyme and rosemary sprigs together with kitchen twine.
  3. In a medium ovenproof skillet, heat oil over medium-high heat. Add short ribs, and cook until browned, for 1 to 2 minutes on each side. Remove short ribs from pan and set aside. Reduce heat to medium and add flour. Cook, stirring constantly, until flour is fragrant, about 2 to 3 minutes. Whisk in broth and wine. Add short ribs to pan with onion, garlic, and herb bundle. Cover and bake until meat is very tender, about 1 hour and 30 minutes to 2 hours.
  4. Remove short ribs from pan and set aside. Discard onion, garlic, and herb bundle.
  5. Bring remaining sauce in pan to a boil over medium-high heat. Add lemon juice. Cook, whisking constantly, until sauce is reduced by two-thirds and is thickened, about 20 to 25 minutes. Whisk in butter until fully incorporated.
  6. Arrange short ribs on serving plate and serve with pan sauce. Garnish with fresh thyme, if desired.

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