French · Dinner
Grilled Beef Ribs with Red Wine Glaze
Bone-in beef short ribs marinated in olive oil and pepper, then grilled over high heat until charred. Finished with a reduced red wine and shallot glaze scented with thyme and butter. Served with the glaze spooned over after a brief rest to allow juices to redistribute.
$9
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
548Calories
38.1gProtein
38.5gFat
5.4gCarbs
2.6gSugar
0.3gFiber
700mgSodium
143mgChol
16.8gSat Fat
510mgPotassium
31mgCalcium
3.8mgIron
3.4mcgVitamin B12
1.2mgVitamin C
Goes well with
Sparkling Lemonade (Citron Pressé Glacé)
local
Bordeaux Red Wine
international
protein-rich
low-carb
herb-salt
hidden-gems
Instructions
1
Prep
Pat ribs dry, rub with olive oil and salt, season with half the black pepper. Let rest 15 minutes.
2
Grill
Place ribs bone-side down on high-heat grill, cook 8-10 minutes per side until deep brown crust forms and internal temperature reaches 55°C.
3
Reduce
Combine red wine, finely chopped shallot, and remaining black pepper in saucepan over medium heat; simmer 6-8 minutes until reduced by half.
4
Finish
Remove from heat, whisk in butter, balsamic vinegar, and thyme leaves until glossy; do not reheat.
5
Plate
Transfer ribs to plate, rest loosely tented 5 minutes, then spoon glaze over and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in beef short ribs
- 2/3 cup160ml red wine
- 22 shallot
- 2 tsp2 tsp fresh thyme leaves
- 1 tbsp14g butter
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp black pepper, freshly cracked
- 1 tsp1 tsp salt
- 1 tsp1 tsp balsamic vinegar
