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Tender Red Wine Braised Short Ribs for Two

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A comforting and elegant recipe featuring tender, fall-off-the-bone beef short ribs braised slowly in a rich red wine sauce, perfect for two people.

Ingredients

Scale
  • 2 bone-in beef short ribs (about 1 to 1.5 pounds / 450-680g total), well-marbled
  • Salt and pepper, to taste
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium yellow onion, diced
  • 1 medium carrot, chopped
  • 1 stalk celery, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1.5 cups dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 1 cup beef broth (homemade or low-sodium store-bought)
  • 3–4 sprigs fresh thyme
  • 1 bay leaf
  • 6 whole peppercorns
  • 1 tablespoon butter (optional, for finishing)

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Season the short ribs generously with salt and pepper on all sides.
  3. Heat olive oil in a Dutch oven over medium-high heat until shimmering. Add the ribs and sear each side for 3-4 minutes until deeply browned. Remove ribs and set aside.
  4. Add diced onions, carrots, and celery to the pot. Sauté for 5-7 minutes until softened and starting to brown, stirring occasionally.
  5. Stir in minced garlic and tomato paste, cooking for 1-2 minutes until fragrant and the tomato paste darkens slightly.
  6. Pour in the red wine, scraping up any browned bits from the bottom. Bring to a gentle simmer and reduce by about half, approximately 10 minutes.
  7. Add beef broth, thyme sprigs, bay leaf, and whole peppercorns to the pot. Return the short ribs to nestle in the liquid, partially submerged.
  8. Cover the Dutch oven with its lid and place it in the oven. Braise for 2.5 to 3 hours until the meat is fork-tender and almost falling off the bone. Check halfway through to spoon sauce over ribs and rotate if needed.
  9. Remove from oven and transfer ribs to a plate. Discard thyme sprigs, bay leaf, and peppercorns.
  10. Simmer the braising liquid on the stove over medium heat until slightly thickened, about 5-7 minutes. Swirl in butter for a glossy finish if desired.
  11. Serve the ribs with the sauce spooned generously on top, paired with creamy mashed potatoes, polenta, or buttered noodles.

Notes

Sear ribs well before braising to develop deep flavor. Maintain low and slow heat during braising to keep meat tender. Adjust salt near the end as broth and wine saltiness may vary. If avoiding alcohol, substitute red wine with additional beef broth and a splash of balsamic vinegar. For slow cooker method, sear ribs then cook on low for 6-7 hours.

Nutrition

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

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