stove top short rib recipe

Written BySheba G Updated On
stove top short rib recipe
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The Best stove top short rib recipe

I’m so excited to share with you my favorite stove top short rib recipe! This dish has been a staple in my household for years, and it’s perfect for any occasion.

Whether you’re looking for a comforting meal to warm up on a chilly day or a delicious centerpiece for your next family gathering, this recipe delivers. The tender fall-off-the-bone beef short ribs are cooked to perfection in a rich and flavorful sauce that’s simply irresistible.

My kids love it when I serve it with some crusty bread or over mashed potatoes, and my husband requests it every time we have friends over for dinner. As for me, I love how easy it is to make and how nutritious it is – the short ribs are packed with protein and collagen, making them a great option for those looking to heal their joints or support their overall health.

Plus, the sauce is made with wholesome ingredients like onions, garlic, and tomato paste, so you can feel good about what you’re serving your loved ones. I’ve even used this recipe as a base to create new variations, like adding some red wine or using different types of meat.

The possibilities are endless!

Stove Top Short Ribs with Red Wine Reduction

Stove Top Short Ribs with Red Wine Reduction

4.7 from 1877 votes

Tender and flavorful short ribs cooked on the stove top with a rich red wine reduction. Perfect for a hearty meal.

Prep Time15 mins
Cook Time3 hours 45 mins
Resting Time0 mins
Total Time4 hours
Servings: 4Cuisine: InternationalCalories: 750 kcal

🥘Ingredients

For the Short Ribs

2 lbs beef short ribs
1 tsp salt
1 tsp black pepper
2 tbsp olive oil

For the Vegetables

1 large onion, chopped
2 medium carrots, chopped
2 cloves garlic, minced

For the Red Wine Reduction

1 bottle red wine
2 cups beef broth
2 tbsp tomato paste
1 tbsp sugar
1 sprig rosemary
1 bay leaf

👨‍🍳Directions

1Season the short ribs with salt and black pepper.
2Heat the olive oil in the Dutch oven over medium-high heat.
3Add the short ribs and sear on all sides until browned, about 5 minutes per side.
4Remove the short ribs from the pot and set aside.
5In the same Dutch oven, add the chopped onion, carrots, and garlic.
6Cook over medium heat until the vegetables are softened and the onions are translucent, about 5-7 minutes.
7Stir occasionally to prevent burning.
8Add the red wine to the Dutch oven and scrape the bottom to deglaze, releasing any browned bits.
9Cook until the liquid has reduced by half, about 5-7 minutes.
10Stir in the beef broth, tomato paste, and sugar.
11Add the rosemary and bay leaf.
12Return the short ribs to the pot, ensuring they are submerged in the liquid.
13Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 3 to 3.
5 hours, or until the meat is tender and easily pulls apart with a fork.
14Once the short ribs are tender, remove them from the pot and set aside.
15Strain the cooking liquid through a fine-mesh sieve into a separate pot.
16Discard the solids.
17Bring the liquid to a boil over medium-high heat and cook until reduced to a thick sauce, about 10-15 minutes.
18Slice the short ribs against the grain and serve them with the red wine reduction sauce spooned over the top.
19Enjoy with your favorite sides, such as mashed potatoes or roasted vegetables.

🔧Equipment

Dutch oven with lid
Tongs
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 750 kcal🧈Total Fat: 45g💛Saturated Fat: 18g❤️Cholesterol: 180mg🧂Sodium: 1200mg🌾Total Carbs: 15g🥦Dietary Fiber: 2g🍬Sugars: 8g🥩Protein: 55g

📝Notes

Tips: For added flavor, you can add a splash of balsamic vinegar to the red wine reduction before serving. Ensure the short ribs are submerged in the liquid during cooking to keep them tender and juicy.

Watch Video Of How Stove Top Short Ribs with Red Wine Reduction Works

This stove top short rib recipe is a classic dish that is perfect for any occasion. It’s easy to make, and the results are always delicious.

I love serving it to my family and friends. It’s a great dish to make ahead of time and reheat for a quick and easy meal.

It’s also a great dish to serve at a family gathering. You can serve it with a variety of sides, like mashed potatoes, roasted vegetables, or a side salad.

It’s a versatile dish that can be adapted to suit your tastes and preferences.

❓ Frequently Asked Questions About Stove Top Short Ribs with Red Wine Reduction

1. What cut of meat should I use for stove top short ribs?

You should use beef short ribs for this recipe. They are typically sold in two varieties: English-style, which are longer and leaner, and Flanken-style, which are shorter and meatier. Both work well for this recipe, but Flanken-style is often preferred for its higher meat-to-bone ratio.

2. Can I use a slow cooker instead of the stove top?

Yes, you can use a slow cooker for this recipe. To do so, sear the short ribs on the stove top first, then transfer them to the slow cooker with the aromatics and braising liquid. Cook on low for 8-10 hours or on high for 4-5 hours.

3. Can I freeze leftover short ribs?

Yes, you can freeze leftover short ribs. Let them cool completely, then store in an airtight container in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat in the oven or on the stove top with a little bit of liquid to prevent them from drying out.

4. Can I make this recipe in the oven?

Yes, you can make this recipe in the oven. Follow the recipe instructions for searing the meat and adding the aromatics and braising liquid. Then, transfer the pot to a preheated 325°F (165°C) oven and cook, covered, for 2.5 to 3 hours, or until the meat is tender.

5. Can I use a different type of meat for this recipe?

While this recipe is specifically for short ribs, you can use other cuts of beef, like chuck roast or beef cheeks, if you like. However, keep in mind that you may need to adjust the cooking time. For example, chuck roast will cook faster than short ribs, so you may need to remove it from the pot earlier.

6. What should I do if my short ribs are not falling apart?

If your short ribs are not falling apart after cooking, it may be because they need more time to cook. This could be due to the size of the ribs or the heat of your stove. First, check the size of the meat. If they are very large, they may need more time to cook. If they are smaller, they may be done. If they are not falling apart, try lowering the heat and cooking them longer or transferring them to the oven at 325°F (165°C) and cooking them for 1-2 hours longer. If you are still having trouble, you may need to adjust the recipe or try a different cut of meat.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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