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Red Wine Braised Short Ribs

Tender slow cooked short ribs for a romantic dinner for two.
Prep Time20 minutes
Cook Time2 hours
Course: Main Course
Keyword: meat, short ribs
Servings: 2

Ingredients

  • 1.5 lbs bone-in short ribs (two pieces)
  • 2 small carrots diced
  • 2 celery ribs diced
  • 1/2 yellow onion diced
  • 2 garlic cloves minced
  • 2 tsp tomato paste
  • 1 cup red wine
  • 2 cups beef or chicken stock
  • 3 sprigs thyme
  • 1 bay leaf
  • a sprig of parsley
  • salt to season

Instructions

Prepare your mise en place

  • Preheat your oven to 300 degrees.
  • Salt your meat on all sides generously. This is the primary way you will be salting this dish so don't be shy with the salt. Set aside while you chop your veggies.
  • Prepare your mirepoix by dicing 2 small carrots, 2 celery ribs, and 1/2 yellow onion. A mirepoix is these three ingredients that typically make the base of soups and stews.
  • Mince 2 garlic cloves

Sear your short ribs

  • Heat a heavy-bottomed dutch oven over medium-high heat
  • Place your short ribs with the side with the most fat down first in the hot Dutch oven. The goal is to render down the fat and brown the meat. Repeat this process for a couple of minutes on each side of the short ribs. You can press down on the meat to get a more even sear.
  • When the short ribs are golden brown, set them aside.

Build the stew

  • Add your diced carrots, celery, and onion to the Dutch oven and sweat them out for 8-10 minutes.
    After searing your short ribs there should be leftover fat to cook the onions, carrots, and celery in. If you need more oil to sweat out the vegetables, you can add a tablespoon of vegetable oil.
  • Add in the minced garlic and stir until fragant (about 30 seconds).
  • Add in 2 tsp tomato paste and stir until it turns a deep red brick color (about 2 minutes).
  • Add 2 cups beef or chicken stock and 1 cup red wine.
  • Add 3 sprigs thyme, 1 bay leaf, and a sprig of parsley.

Cook the short ribs

  • Add your short ribs back into the Dutch oven. The stew/liquid should cover at least two-thirds of the meat if not completely. If your short ribs are bigger and the liquid does not cover at least two-thirds of the meat, you can add water to make sure it cooks evenly.
  • Bring the stew to a boil. Once it's boiling cover the Dutch oven and place it in the oven at 300 degrees for two hours.
  • After two hours, carefully take the Dutch oven pot out of the oven and put it back on the stove.
  • Turn off the oven. Remove the meat and place it on an oven-safe baking sheet. Place the short ribs back in the turned-off oven to keep them warm until serving.

Make the sauce

  • Strain your stew/liquid and put it back in the Dutch oven over medium-high heat. Allow the liquid to simmer until it reduces by half.
  • Taste the sauce and season with salt if necessary.
    You can whisk in a pat of butter for a glossier and richer consistency.

Serving the short ribs

  • Serve your short ribs over mashed potatoes or another starch.
  • Spoon the sauce over the short rib and enjoy.