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Tender Red Wine Braised Short Ribs for Two

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A cozy and indulgent recipe for tender short ribs braised in red wine, perfect for intimate dinners with minimal prep and rich, slow-cooked flavor.

Ingredients

Scale
  • 1.5 pounds bone-in short ribs (well-marbled)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium yellow onion, thinly sliced
  • 2 small carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1.5 cups dry red wine (Cabernet Sauvignon, Merlot, or similar)
  • 1 cup beef broth (preferably low sodium)
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon butter (optional, for finishing the sauce)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the short ribs generously with salt and freshly ground black pepper on all sides.
  3. Heat olive oil in a heavy-bottomed oven-safe pot or Dutch oven over medium-high heat until shimmering.
  4. Brown the ribs in batches, about 3-4 minutes per side, until they develop a deep caramelized crust. Avoid overcrowding.
  5. Remove the ribs and set aside.
  6. Lower the heat to medium and add sliced onions, carrots, and celery. Cook, stirring occasionally, about 5 minutes until softened and fragrant.
  7. Add minced garlic and tomato paste. Stir for about 1 minute until the paste darkens slightly.
  8. Pour in the red wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2-3 minutes until reduced by roughly one-third.
  9. Add beef broth, thyme sprigs, and bay leaf.
  10. Return the short ribs to the pot, nestling them partially submerged in the liquid.
  11. Bring the mixture to a gentle simmer on the stovetop, then cover with a tight-fitting lid and transfer to the oven.
  12. Braise for about 2.5 to 3 hours, checking once halfway through to ensure ribs remain partially submerged; add broth if necessary.
  13. Remove the ribs and keep warm.
  14. Strain the sauce, discarding solids, then return the liquid to the pot over medium heat.
  15. Reduce the sauce by half until thick enough to coat the back of a spoon.
  16. Whisk in butter off the heat for a silky finish. Season with salt and pepper to taste.
  17. Serve the ribs topped with the rich sauce, alongside mashed potatoes or crusty bread.

Notes

Use a dry red wine you enjoy drinking to avoid bitterness. Do not rush searing the meat to lock in flavor. Keep the liquid just below the meat’s surface during braising. Let ribs rest before serving to redistribute juices. Sauce can be thickened by simmering longer if needed. Butter is optional for finishing the sauce and adds silkiness.

Nutrition

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

Find it online: https://tempotaste.com/tender-red-wine-braised-short-ribs-for-two-easy-homemade-recipe/