Decadent Braised Short Ribs in Reduced Sauce
Decadent Braised Short Ribs in Reduced Sauce

Decadent Braised Short Ribs in Reduced Sauce

Life is good. Sometimes it may not appear ideal, but everything is an opportunity to shine. Here at home, we are focused on family and good food. This has become one of our most loved dinners – Decadent Braised Short Ribs in Reduced Sauce.  This is a recipe that will take time to complete so don’t try to rush it.  Let all the the different flavors develop fully and allow the meat to fall off the bones.  You won’t be disappointed with the results  Typically served with wide egg noodles with that reduction sauce used as a rich gravy.

INGREDIENTS – Decadent Braised Short Ribs in Reduced Sauce

4 beef short ribs bone-in

splash of olive oil

salt and white pepper

2 ribs of celery cut in half

1 onion, chopped roughly

2 crushed garlic cloves

1 TB thyme

2 TB tomato paste

1 TB rosemary

2 TB flour

1 Bay leaf

1 cup Frey white wine

4-6 cups beef stock


Preheat oven to 325F

Salt and pepper ribs to taste, not too much

Tie ribs with kitchen string to keep meat on bone

Tie celery halves together with bay leaf, thyme and rosemary in the middle

Put splash of olive oil in Dutch oven, heat to high

Brown meat on all sides, remove to plate

Add onion and garlic

Sauté until onions start to color

Discard excess oil

Stir in tomato paste

Sprinkle in the flour, stir and then raise the heat

Pour in 1 cup Frey Natural White Organic Wine to deglaze

Put meat back in pot and cover with stock completely.

Add celery bundles, cover and place in oven for 3-4 hours, until knife pierces meat easily.

Remove meat and vegetables, discarding vegetables

Reduce liquid by a third, until consistency of a nice sauce.

Serve one rib per person, dressed with sauce.

If you like this dish, you’ll love THIS roast beef recipe.




About Elizabeth Dougherty

Elizabeth Dougherty has been cooking and writing about food intensively for more than ten years. She is the fourth generation of chefs and gourmet grocers in her family with her mother, Francesca Esposito and grandmother, Carmella being major influences in her early cooking years. As a teenager, her family sent her to Europe where she became focused on French and Italian cuisine. She survived a year and half of culinary tutelage under a maniacal Swiss-German chef and is a graduate of NYIT, Magna Cum Laude with a Bachelor’s degree in Hospitality, Business and Labor Relations. Food And Travel Nation has won two news awards for content. Broadcasting LIVE each week, nationwide, on and on stations around the country.

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We work late into the night on the research, production and presentation of Food and Travel Nation.  Sometimes that means working past dinner time, then realizing we haven't eaten.