Print

Perfect Red Wine Braised Short Ribs for Two

red wine braised short ribs for two - featured image
Print Recipe

A rich and tender red wine braised short ribs recipe perfect for a romantic dinner for two, combining deep flavors with simple ingredients and easy preparation.

Ingredients

Scale
  • 2 pounds bone-in beef short ribs
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and cut into chunks
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 ½ cups dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 1 ½ cups beef broth (low sodium preferred)
  • 3 sprigs fresh thyme (or 1 teaspoon dried thyme)
  • 1 bay leaf
  • Fresh parsley, a handful chopped (for garnish)

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Season the short ribs generously with salt and freshly ground black pepper on all sides.
  3. Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat until shimmering. Add the ribs in batches if needed to avoid overcrowding.
  4. Sear the ribs for about 3-4 minutes per side until they develop a deep, golden-brown crust. Remove ribs and set aside.
  5. Add diced onion, carrots, and celery to the pot and sauté for 5-7 minutes, stirring occasionally, until softened and slightly browned.
  6. Stir in minced garlic and cook for another minute until fragrant.
  7. Add 2 tablespoons of tomato paste, stirring well and cooking for 2 minutes to deepen the flavor.
  8. Pour in 1 ½ cups dry red wine, scraping up any browned bits from the bottom of the pot.
  9. Simmer the wine for about 5 minutes to reduce slightly.
  10. Add 1 ½ cups beef broth, fresh thyme sprigs, and a bay leaf, stirring to combine. Bring to a gentle simmer.
  11. Return the browned short ribs to the pot, nestling them into the liquid so they’re partially submerged.
  12. Cover the pot with a lid and transfer to the preheated oven. Braise for 2 ½ to 3 hours, or until the meat is fork-tender and falling off the bone.
  13. Remove the pot from the oven. Carefully take out the ribs and set aside on a warm plate.
  14. Strain the sauce through a fine mesh sieve, pressing gently on vegetables to extract flavor. Return the sauce to the pot and simmer on stovetop to thicken slightly, about 5-7 minutes.
  15. Adjust seasoning with salt and pepper, then spoon the rich sauce over the short ribs before serving.

Notes

Searing the short ribs before braising is essential for deep flavor and color. Pat meat dry before seasoning. Low and slow browning of vegetables enhances sweetness. If sauce is too thin, thicken with a cornstarch slurry. Can be prepared a day ahead by searing and sautéing vegetables, then refrigerating before braising. Use a good quality dry red wine you enjoy drinking for best flavor.

Nutrition

Keywords: red wine braised short ribs, romantic dinner, easy braised short ribs, beef short ribs recipe, date night recipe

Find it online: https://atomicbite.com/perfect-red-wine-braised-short-ribs-for-two-easy-romantic-dinner-recipe/