Cookwith

Name: Syrah-Braised Beef Short Ribs
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless beef short ribs, cut into 2-inch cubes; 1 tbsp olive oil; 1 large yellow onion, sliced; 3 cloves garlic, minced; 2 medium carrots, peeled and sliced; 1 cup Syrah wine (Sonoma Coast, if available); 1 cup beef broth; 2 tbsp tomato paste; 1 tbsp fresh thyme leaves (or 1 tsp dried); 1 bay leaf; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tbsp unsalted butter; 2 tsp flour; Fresh parsley, chopped, for garnish

Syrah-Braised Beef Short Ribs

miradugm

This Syrah-Braised Beef Short Ribs recipe is designed to perfectly complement a glass of Sonoma Coast Syrah. The wine’s peppery, dark fruit notes are echoed in the lush, savory sauce, while the beef becomes meltingly tender. Aromatics like onion, garlic, and thyme layer in complexity, and a hint of tomato paste deepens the umami. A final swirl of butter gives the sauce a glossy finish. Serve this dish with creamy mashed potatoes or crusty bread to soak up every drop—it's a restaurant-worthy meal made at home, ideal for a cozy evening or a special dinner with friends.

Ingredients

Instructions

Preheat oven to 325°F (163°C).
Pat the short ribs dry and season all sides with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, working in batches if needed. Set aside.
Reduce heat to medium. Add sliced onion and carrots to the pot. Sauté until softened and golden, about 5 minutes.
Add garlic and tomato paste, stirring for 1 minute until fragrant.
Pour in Syrah wine, scraping up any browned bits from the pot. Simmer for 2 minutes.
Add beef broth, thyme, bay leaf, and return short ribs (with juices) to the pot. Bring to a simmer.
Cover and transfer to the oven. Braise for 2–2.5 hours, until beef is fork-tender.
Remove short ribs and vegetables to a platter. Discard bay leaf.
Place pot over medium heat. Mix butter and flour into a paste, then whisk into the sauce to thicken. Simmer 2–3 minutes.
Return beef and vegetables to the sauce. Taste and adjust seasoning.
Serve hot, garnished with fresh parsley.