Here’s a great red wine sauce for short ribs, steak, and more.


  • 2 TBL unsalted butter
  • 1 TBL minced garlic
  • 1/4 cup minced shallots
  • 1 cup red wine
  • 1 TBL balsamic vinegar
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 1 cup beef stock
  • 1/4 cup parsley leaves 


  • Reserve 1 TBL of drippings
  • Warm drippings then add garlic and shallots, saute and stir frequently until tender about 1 minute
  • Add red wine, balsamic vinegar, rosemary sprig and thyme sprigs, bring mixture to a rapid simmer over high heat.
  • Allow wine mixture to reduce until thickened, about 1/4 a cup, 3 to 5 minutes
  • Add in beef stock and rapidly simmer over high heat until the sauce is reduced and thickened to about 1/2 cup about 4 to 5 minutes
  • Remove rosemary and thyme- discard.
  • Turn off head and whisk in 1 TBL of butter
  • Season with salt and pepper as desired.

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