Print

Cozy Red Wine Braised Short Ribs for Two

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

A warm and comforting slow-cooked dish featuring tender, rich short ribs braised in red wine, perfect for an intimate dinner for two.

Ingredients

Scale
  • 4 bone-in beef short ribs (about 1.5 pounds / 700g)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 medium yellow onion, sliced thin
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1.5 cups dry red wine (such as Cabernet Sauvignon or Merlot)
  • 1 cup beef broth (preferably low sodium)
  • 3–4 sprigs fresh thyme
  • 1 large bay leaf
  • Small handful fresh parsley, chopped (for garnish)
  • Optional: 1 teaspoon smoked paprika

Instructions

  1. Preheat oven to 325°F (160°C). Pat short ribs dry and season generously with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat. Sear ribs 3-4 minutes per side until deeply browned. Remove and set aside.
  3. Lower heat to medium. Add onions, carrots, and celery to pot. Cook 6-8 minutes until softened and starting to caramelize.
  4. Add garlic and tomato paste; stir for 2 minutes until fragrant and paste darkens.
  5. Pour in red wine, scraping bottom to lift browned bits. Simmer and reduce by half, about 3 minutes.
  6. Return ribs to pot. Add beef broth, thyme sprigs, and bay leaf. Liquid should come halfway up ribs; add more broth if needed.
  7. Cover pot with lid and braise in oven for 2.5 to 3 hours until meat is fork-tender and falling off the bone.
  8. Remove ribs and keep warm. Discard thyme stems and bay leaf. Skim excess fat from sauce and simmer on stovetop 5-10 minutes to thicken. Adjust seasoning.
  9. Serve ribs topped with sauce and veggies, garnished with fresh parsley. Pair with mashed potatoes, polenta, or crusty bread.

Notes

Searing the ribs well is essential to lock in flavor and create a caramelized crust. Use a medium-bodied red wine like Cabernet Sauvignon or Merlot for best results. Let the ribs rest in the sauce after braising to meld flavors. Skim excess fat from the sauce before serving. For a gluten-free version, ensure beef broth and tomato paste contain no gluten additives. For a non-alcoholic version, substitute red wine with extra beef broth and a splash of balsamic vinegar.

Nutrition

Keywords: red wine braised short ribs, cozy dinner, slow cooked beef, intimate dinner for two, comfort food, easy braised ribs

Find it online: https://blairrecipes.com/cozy-red-wine-braised-short-ribs-for-two-easy-homemade-dinner-recipe/