Red Wine-Braised Short Ribs with Garlicky Greens and Roasted Shallots
Serves 4 · Prep: 25 minutes · Cook: about 3½ hours · Total: about 4 hours
Short ribs are hard to mess up, which is part of their charm. Give them a few hours in the oven and they come out tender, glossy, and rich enough that a pile of garlicky greens is exactly what you want next to them.
Ingredients
Short ribs
- 2½ to 3 pounds boneless beef short ribs
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- 1 tablespoon neutral oil
- 1 medium yellow onion, roughly chopped
- 1 carrot, roughly chopped
- 2 celery stalks, roughly chopped
- 4 garlic cloves, smashed
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 2½ cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 3 sprigs fresh thyme
- 1 bay leaf
Roasted shallots
- 4 large shallots
- 1 teaspoon olive oil
- Pinch of salt
Greens
- 10 ounces baby spinach, Swiss chard, or kale
- 1 tablespoon butter or olive oil
- 1 garlic clove, thinly sliced
- Salt and black pepper
To finish
- 1 tablespoon cold butter
- Pea shoots or microgreens, optional
Instructions
- 1
Brown the beef
Heat the oven to 325°F. Pat the short ribs very dry with paper towels and season them all over with the salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Add the beef in a single layer and brown it well, about 4 minutes per broad side, working in batches if needed. Transfer the browned beef to a plate.
- 2
Cook the aromatics
Lower the heat to medium. Add the onion, carrot, and celery to the pot. Cook for 7 to 8 minutes, stirring occasionally and scraping up the browned bits from the bottom. Add the smashed garlic and tomato paste and cook for 2 minutes, until the tomato paste darkens slightly.
- 3
Build the braising liquid
Pour in the red wine. Bring it to a simmer and cook for 4 to 5 minutes, until reduced by about half. Add the beef broth, Worcestershire sauce, thyme, and bay leaf.
- 4
Braise the short ribs
Return the beef and any accumulated juices to the pot. The liquid should come roughly two-thirds of the way up the sides of the meat. Bring to a gentle simmer, cover the pot, and transfer it to the oven. Braise for 2¾ to 3¼ hours, turning the beef once halfway through. It is ready when a fork slides in easily but the pieces still hold their shape.
- 5
Roast the shallots
Peel the shallots and cut them in half lengthwise. Toss them with the olive oil and a small pinch of salt. Place them cut-side down in a small baking dish and roast alongside the beef for 35 to 45 minutes, until tender and browned around the edges. Set aside.
- 6
Reduce the sauce
Transfer the cooked beef to a plate and cover it loosely with foil. Strain the braising liquid into a saucepan, pressing lightly on the vegetables, then discard the vegetables, herbs, and bay leaf. Skim off as much fat as you can. Simmer the sauce over medium heat for 10 to 20 minutes, until glossy and thick enough to lightly coat the back of a spoon. Turn off the heat and whisk in the cold butter. Taste and add salt or pepper only if needed. Return the beef to the sauce and keep it warm over low heat.
- 7
Cook the greens
Heat the butter or olive oil in a large skillet over medium heat. Add the sliced garlic and cook for about 20 seconds, just until fragrant. Add the greens in batches and toss until wilted — baby spinach will take 2 to 3 minutes, while Swiss chard or kale may take 5 to 7 minutes and benefit from a small splash of water. Season lightly with salt and black pepper.
- 8
Serve
Divide the greens among four shallow bowls or dinner plates. Place one short rib over each portion, add the roasted shallots, then spoon the reduced sauce over the beef. Finish with pea shoots or microgreens, if using.
Recipe notes
Cook’s notes
- No short ribs? Use a 3-pound chuck roast cut into four large pieces.
- For a thicker sauce, whisk together 1 teaspoon cornstarch and 1 tablespoon cold water, then stir it into the simmering sauce.
- Slow cooker option: after browning the beef and vegetables, transfer everything to a slow cooker and cook on low for 7 to 8 hours. Reduce the sauce separately on the stove before serving.
Swaps & substitutions
- No red wine? Replace it with ¾ cup additional beef broth and 1 tablespoon balsamic vinegar.
Make ahead & storage
- Make it ahead: braise the beef one day in advance and chill it in the cooking liquid. The fat will solidify on top and lift off easily. Reheat gently before serving.
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