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Perfect Red Wine Braised Short Ribs for Two

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A rich and comforting recipe featuring tender short ribs slowly braised in red wine and aromatic vegetables, perfect for a cozy dinner for two.

Ingredients

Scale
  • 4 bone-in short ribs (about 1.5 pounds / 700g)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1.5 cups (12 fl oz) dry red wine (e.g., Cabernet Sauvignon or Merlot)
  • 1.5 cups (12 fl oz) beef broth
  • 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 bay leaf
  • 1 tablespoon butter (optional)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the short ribs generously with salt and black pepper. Lightly dredge each piece in flour, shaking off any excess.
  3. Heat olive oil in a Dutch oven over medium-high heat. Add ribs in batches and sear for 3-4 minutes per side until deeply browned. Set aside.
  4. Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Cook, stirring occasionally, for 6-7 minutes until softened and starting to caramelize.
  5. Add minced garlic and tomato paste. Stir and cook for 1-2 minutes until fragrant and tomato paste darkens slightly.
  6. Pour in red wine, scraping the bottom of the pot with a wooden spoon. Bring to a simmer and reduce by about one-third, approximately 8-10 minutes.
  7. Return short ribs to the pot, nestling them into the reduced wine and vegetables. Add beef broth, thyme sprigs, and bay leaf. Liquid should come halfway up the ribs; add more broth or water if needed.
  8. Cover the pot with a lid and transfer to the oven. Braise gently for 2.5 to 3 hours, turning ribs halfway through, until meat is tender and falls off the bone.
  9. Remove ribs and cover with foil to keep warm. Discard thyme and bay leaf. Place pot back on stove over medium heat.
  10. Simmer braising liquid for 5-7 minutes to thicken slightly. Stir in butter for a glossy finish and season to taste with salt and pepper.
  11. Serve short ribs smothered in the rich red wine sauce, paired with creamy mashed potatoes or buttery polenta.

Notes

Do not skip searing the ribs to develop deep flavor. Use a dry red wine for best results. Keep the pot covered during braising to retain moisture. If sauce reduces too quickly, add broth or wine. Butter added at the end gives a silky finish. For gluten-free, substitute flour with gluten-free flour or cornstarch. For alcohol-free, substitute red wine with grape juice and balsamic vinegar.

Nutrition

Keywords: red wine braised short ribs, short ribs recipe, braised beef, cozy dinner, slow cooked meat, easy dinner for two

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