Let me tell you, the scent of rich red wine mingling with caramelized onions and slow-cooked beef wafting from my kitchen is enough to make anyone’s mouth water. The first time I braised these tender red wine short ribs, I was instantly hooked. You know that kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special? That was it. I remember it like it was yesterday—years ago, when I was knee-high to a grasshopper, my grandma used to make these hearty, comforting dishes on rainy weekends. I tried my hand at recreating that feeling with this recipe, and honestly, I wish I’d found it sooner.

My family couldn’t stop sneaking these short ribs off the cooling rack (and I can’t really blame them). It’s dangerously easy to make, yet it delivers pure, nostalgic comfort that brightens up any date night or quiet dinner for two. Whether you’re looking to impress your special someone or just treat yourself to something indulgent, this tender red wine braised short ribs recipe fits the bill perfectly. It’s the kind of meal that feels like a warm hug after a long day and you’re definitely going to want to bookmark this one for those cozy nights.

Why You’ll Love This Recipe

After testing this recipe several times (in the name of research, of course), it’s become a staple for family gatherings and quiet dinners alike. Here’s why this tender red wine braised short ribs recipe stands out:

• Quick & Easy: While it feels like a slow-cooked masterpiece, the hands-on prep is under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have the pantry staples right on hand.
• Perfect for Intimate Dinners: Designed specifically for two, so no leftovers (unless you want them, of course!).
• Crowd-Pleaser: Kids and adults alike rave about the tender, melt-in-your-mouth texture and deep, savory flavor.
• Unbelievably Delicious: The red wine and herbs create a rich sauce that’s next-level comfort food.

This isn’t just any short rib recipe—it’s the best version I’ve found. The secret? Searing the ribs to lock in the juices before slow braising, plus a splash of quality red wine for that signature depth. The sauce reduces beautifully, coating the meat with a silky, flavorful glaze that makes you close your eyes after the first bite. It’s comfort food, reimagined for busy lives but with the same soul-soothing satisfaction.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples you probably have on hand, and a good bottle of red wine is key.

• Short Ribs: 4 bone-in beef short ribs (about 1.5 pounds / 700 grams), trimmed of excess fat
• Salt & Black Pepper: For seasoning the ribs generously
• Olive Oil: 2 tablespoons, for searing (I prefer extra virgin for flavor)
• Yellow Onion: 1 medium, thinly sliced (adds sweetness and depth)
• Carrots: 2 medium, peeled and chopped (for natural sweetness)
• Celery: 2 stalks, chopped (classic aromatics)
• Garlic: 3 cloves, minced (don’t skimp—it’s essential for flavor)
• Tomato Paste: 2 tablespoons (adds richness and umami)
• Red Wine: 1.5 cups (375 ml) dry red wine, like Cabernet Sauvignon or Merlot (choose a wine you’d enjoy drinking)
• Beef Broth: 1.5 cups (375 ml), low sodium preferred
• Fresh Thyme: 3-4 sprigs (adds herbaceous notes)
• Bay Leaf: 1 large leaf
• All-Purpose Flour: 2 tablespoons, for dredging the ribs (optional but helps build a nice crust)

Ingredient tips: For the best texture, pick short ribs with nice marbling. If you’re avoiding gluten, swap the flour for cornstarch or skip it entirely. In winter, swap fresh thyme for a pinch of dried herbs if that’s what you have. The wine is the star here, so pick something flavorful but not too expensive—you don’t need to break the bank.

Equipment Needed

• Heavy-Bottomed Dutch Oven or Ovenproof Pot: Essential for searing the ribs and slow braising. I love using my 5-quart cast iron Dutch oven—it holds heat evenly and transitions from stovetop to oven like a charm.
• Tongs: For flipping and handling the ribs safely when they’re hot and juicy.
• Wooden Spoon or Silicone Spatula: To scrape up those tasty browned bits after searing (the fond is flavor gold).
• Measuring Cups and Spoons: For precise liquid and seasoning measurements.
• Oven Mitts: Safety first! You’ll be handling a hot pot.

If you don’t have a Dutch oven, a heavy casserole dish with a tight-fitting lid works fine; just watch the braising time as it might vary slightly. For budget-friendly options, enamel-coated cast iron pots are versatile and easy to clean. Keep your tools handy and well-maintained—trust me, it makes the whole cooking experience smoother.

Preparation Method

1. Preheat your oven to 325°F (160°C). This low and slow heat is perfect for tenderizing the ribs.
2. Season the short ribs generously with salt and black pepper. Don’t be shy—this helps build flavor.
3. Dredge each rib lightly in all-purpose flour (optional). Shake off excess. This step helps create a beautiful crust and thickens the braising liquid.
4. Heat the olive oil in your Dutch oven over medium-high heat. Once shimmering, add the ribs in a single layer without crowding. Sear for about 3-4 minutes per side until deeply browned (don’t rush this!).
5. Remove the ribs and set aside. You should see a nice brown crust and some fond stuck to the pot—don’t scrape it off just yet!
6. Lower the heat to medium and add sliced onions, carrots, and celery. Cook, stirring occasionally, until softened and lightly caramelized, about 5-7 minutes.
7. Add the minced garlic and cook for another minute. Your kitchen should smell amazing by now.
8. Stir in the tomato paste and cook for 2 minutes. This step deepens the flavor and adds richness.
9. Pour in the red wine, scraping up all those browned bits from the bottom. Simmer for 5 minutes to reduce slightly.
10. Add the beef broth, fresh thyme sprigs, and bay leaf. Return the short ribs to the pot, nestling them into the liquid.
11. Cover the pot with a tight-fitting lid and transfer to the oven. Braise for 2.5 to 3 hours, or until the ribs are fork-tender (you should be able to pull the meat apart with little effort).
12. Remove the pot from the oven and carefully take out the ribs. Tent with foil to keep warm.
13. Strain the braising liquid if desired, then simmer it on the stovetop to reduce until thickened to a sauce consistency. Taste and adjust seasoning with salt and pepper.
14. Serve the short ribs drizzled with the rich red wine sauce. Enjoy immediately for that melt-in-your-mouth experience.

Pro tip: If your sauce feels too thin, whisk in a small pat of cold butter off heat to add silkiness. Also, don’t skip the resting step—it lets the juices redistribute, making each bite juicy and tender.

Cooking Tips & Techniques

Searing is your best friend here—take your time to get that deep brown crust on the ribs. It seals in flavor and adds a rich, toasty note to the final dish. I’ve learned the hard way that rushing this step leaves the ribs less flavorful and the sauce flatter.

When braising, maintain a gentle simmer. Too high heat will toughen the meat and dry out your sauce. If your oven runs hot, check the ribs after 2 hours to prevent overcooking. Patience is key but worth every minute.

Multitasking tip: While the ribs braise, prep your side dishes or clean your kitchen—slow cooking gives you a nice window to breathe.

Don’t be afraid to adjust seasoning at the end. Braising liquid reduces and concentrates, so taste your sauce before adding salt or pepper.

Variations & Adaptations

• Herb Swap: Try rosemary or sage instead of thyme for a different earthy aroma.
• Wine Alternatives: If you prefer a lighter flavor, use dry white wine or even a rich beer for braising.
• Slow Cooker Version: After searing, transfer everything to a slow cooker and cook on low for 6-8 hours.
• Gluten-Free: Skip the flour or use a gluten-free alternative like rice flour or cornstarch for dredging.
• Spicy Twist: Add a pinch of chili flakes during the onion sauté for a subtle heat kick.

I once tried adding a splash of balsamic vinegar near the end for a tangy brightness—turned out surprisingly well! Feel free to experiment based on your pantry and taste buds.

Serving & Storage Suggestions

Serve your tender red wine braised short ribs hot, spooning plenty of that glossy sauce over the top. They pair beautifully with creamy mashed potatoes, buttery polenta, or even a simple buttered egg noodle. For drinks, a glass of the same red wine used in cooking makes a perfect match.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next-day meal even better! To reheat, warm gently on the stovetop over low heat, adding a splash of broth if needed to loosen the sauce.

For longer storage, freeze the ribs and sauce separately in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating slowly.

Nutritional Information & Benefits

This recipe serves two and provides a hearty dose of protein and iron, thanks to the beef short ribs. The slow cooking breaks down collagen, making the meat tender and easier to digest. Red wine adds antioxidants, while fresh vegetables contribute fiber and vitamins.

Estimated per serving: approximately 650 calories, 45g protein, 40g fat, and 10g carbohydrates. The recipe is naturally gluten-free if you omit the flour, and low in carbs when paired with non-starchy sides.

From a wellness perspective, this dish is a satisfying way to enjoy nutrient-rich ingredients without overdoing processed foods. It’s comfort food with a touch of nutrition that keeps you feeling good.

Conclusion

This tender red wine braised short ribs for two recipe is a true winner in my book. It’s easy enough for a weeknight but special enough for a date night or celebration. With simple ingredients and straightforward steps, you can create a meal that’s rich, flavorful, and downright satisfying.

Feel free to customize the herbs, wine, or sides to your liking—this recipe loves a little personal flair. Honestly, I love it because it brings back memories, warms the soul, and impresses without stress. Give it a try, and let me know how it turns out! I’d love to hear your tweaks and stories.

Don’t forget to share this recipe and drop a comment below if you have questions or want to share your own adaptations. Happy cooking!

FAQs

Can I make this recipe without red wine?

Yes! You can substitute red wine with extra beef broth or a mixture of broth and a splash of balsamic vinegar for acidity. The flavor won’t be quite the same but still delicious.

How long do I need to braise the short ribs?

Plan for about 2.5 to 3 hours at 325°F (160°C). The ribs are done when they’re fork-tender and the meat easily pulls away from the bone.

Can I prepare this recipe for more than two people?

Absolutely. Just multiply the ingredient quantities accordingly and use a larger pot or Dutch oven. Cooking time remains similar, but avoid overcrowding the ribs when searing.

What’s the best way to reheat leftover short ribs?

Gently warm them on the stovetop over low heat with a splash of broth to loosen the sauce. Avoid microwaving to keep the meat tender.

Can I use boneless short ribs for this recipe?

You can, but bone-in ribs add extra flavor and help keep the meat moist during braising. If using boneless, reduce cooking time slightly and watch for tenderness.

Tender Red Wine Braised Short Ribs for Two

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• Author: David
• Total Time: 3 hours 25 minutes
• Yield: 2 servings 1x

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Description

A rich and comforting recipe featuring tender beef short ribs slow-braised in red wine with aromatic vegetables, perfect for an intimate dinner for two.

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Ingredients

Scale 1x2x3x

• 4 bone-in beef short ribs (about 1.5 pounds / 700 grams), trimmed of excess fat
• Salt and black pepper, to taste
• 2 tablespoons olive oil (preferably extra virgin)
• 1 medium yellow onion, thinly sliced
• 2 medium carrots, peeled and chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1.5 cups dry red wine (e.g., Cabernet Sauvignon or Merlot)
• 1.5 cups low sodium beef broth
• 3–4 sprigs fresh thyme
• 1 large bay leaf
• 2 tablespoons all-purpose flour (optional)

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Instructions

1. Preheat your oven to 325°F (160°C).
2. Season the short ribs generously with salt and black pepper.
3. Dredge each rib lightly in all-purpose flour (optional), shaking off excess.
4. Heat olive oil in a Dutch oven over medium-high heat until shimmering.
5. Add the ribs in a single layer without crowding and sear for 3-4 minutes per side until deeply browned.
6. Remove the ribs and set aside, leaving the browned bits (fond) in the pot.
7. Lower heat to medium and add sliced onions, carrots, and celery. Cook, stirring occasionally, until softened and lightly caramelized, about 5-7 minutes.
8. Add minced garlic and cook for another minute.
9. Stir in tomato paste and cook for 2 minutes.
10. Pour in red wine, scraping up browned bits from the bottom. Simmer for 5 minutes to reduce slightly.
11. Add beef broth, fresh thyme sprigs, and bay leaf.
12. Return short ribs to the pot, nestling them into the liquid.
13. Cover with a tight-fitting lid and transfer to the oven. Braise for 2.5 to 3 hours, or until ribs are fork-tender.
14. Remove pot from oven and carefully take out the ribs. Tent with foil to keep warm.
15. Strain braising liquid if desired, then simmer on stovetop to reduce until thickened to sauce consistency. Adjust seasoning with salt and pepper.
16. Serve short ribs drizzled with the rich red wine sauce immediately.

Notes

Searing the ribs well is essential for flavor and texture. If sauce is too thin, whisk in a small pat of cold butter off heat for silkiness. Rest ribs after cooking to redistribute juices. For gluten-free, omit flour or use cornstarch. Slow cooker adaptation possible by cooking on low for 6-8 hours after searing.

• Prep Time: 25 minutes
• Cook Time: 3 hours
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 serving (2 short r
• Calories: 650
• Sugar: 5
• Sodium: 400
• Fat: 40
• Saturated Fat: 15
• Carbohydrates: 10
• Fiber: 2
• Protein: 45

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