Red Wine Reduction

Farbuck

Can anyone share a good red wine sauce to use with short ribs.  The short ribs are being done sous vide so I won't be braising them in wine; bur I would like to serve them with a sauce.

Botch

Not a recipe per se, but how I fly by the seat of my pants:

Saute some minced onion until soft, add garlic and herbs and saute until fragrant.  Add some red wine and reduce 10 minutes or so.  Stir in a knob of butter until silky, then pour on.

Sometimes I'd add a bit of flour with the onion up front, but I don't do that much anymore; the thin sauce is fine.

Note, this is for a steak sauce, I haven't tried this on short ribs.  The flour might work better there as the ribs are extra fatty.  Let us know if it works for you.   

blind99

Pretty much what Botch says.  I'll saute some onion (or shallot if I have it), and a little garlic, then add carrots and celery if I have them, then the red wine - about half a bottle for the sauce, half for the cook.  Let it reduce by half, strain the vegetables out, then season with salt.  I've also left the vegetables in and pureed it all until smooth with a stick blender - I like the flavor of the vegetables with the short ribs. 

henapple

I can reduce a bottle of merlot pretty darn quick.

blind99

lmao -- @henapple he wants to make sauce, not get sauced  remind me to double the recipe for you

nolaegghead

I'll reduce some red wine - dry and good quality or you'll have overly sweet and perhaps bad tasting (however the wine tasted) end product - and throw in some diced onions and mushrooms, beef stock (low salt) and pepper.  Thicken if you want with some starch and adjust the salt.  I always try to keep the salt down when making a reduction or you can end up with too much salt, and that's tough to fix.  You can always add some at the end to adjust.