Quick Pan-Seared Short Ribs with Red Wine Reduction
70% authentic · American
A faster approach to short ribs, pan-seared to develop a crust and then finished with a quick red wine reduction sauce. Less tender than braised but quicker to prepare.
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Ingredients
- Beef Short Ribs2 lbs, bone-in or boneless
- Olive Oil2 tbsp
- Garlic3 cloves, smashed
- Fresh Rosemary Sprig1
- Dry Red Wine1 cup
- Beef Broth1 cup
- Butter1 tbsp
- Saltto taste
- Black Pepperto taste
Steps
- 1
Pat the short ribs completely dry and season generously with salt and pepper.
- 2
Heat olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
- 3
Sear the short ribs on all sides until deeply browned and a nice crust forms, about 3-4 minutes per side. Remove ribs from the skillet and set aside.
- 4
Reduce heat to medium. Add the smashed garlic cloves and rosemary sprig to the skillet. Cook for about 1 minute until fragrant, being careful not to burn the garlic.
- 5
Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Let it simmer and reduce by about half, about 5 minutes.
- 6
Add the beef broth and bring to a simmer. Return the short ribs to the skillet, nestling them into the liquid.
- 7
Cover the skillet (or transfer to an oven-safe dish and cover with foil) and cook on the stovetop over low heat or in a preheated oven at 350°F (175°C) for 30-40 minutes, or until the ribs are cooked through and tender.
- 8
Remove the ribs from the skillet. Increase the heat to medium-high and let the sauce simmer and reduce until slightly thickened. Stir in the butter until melted and glossy.
- 9
Season the sauce with salt and pepper to taste. Pour the sauce over the short ribs and serve immediately.
