Tender Braised Beef Short Ribs with Rice: A Comforting Delight

Serve with a side of steamed green beans, roasted asparagus, or a simple salad for a balanced meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Variations
Mashed Potatoes Instead of Rice: Serve the ribs over creamy mashed potatoes for a classic pairing.
Asian-Inspired Ribs: Replace red wine with soy sauce and add ginger, hoisin sauce, and star anise for a rich, Asian-style flavor.
Slow Cooker Option: After searing the ribs, transfer all ingredients to a slow cooker and cook on low for 8 hours or high for 4–5 hours.
FAQ
1. Can I use boneless short ribs?
Yes, boneless short ribs work well and require the same cooking method, though they may cook slightly faster.

2. Do I have to use wine in the recipe?
No, you can replace the wine with an equal amount of beef broth or even grape juice for a similar depth of flavor.

3. How do I thicken the sauce?
If the sauce is too thin, remove the ribs and simmer the liquid on the stovetop until it reduces to your desired consistency.

4. Can I make this dish ahead of time?
Absolutely! The flavors deepen when made a day ahead. Reheat gently on the stove, adding a splash of broth if needed.