Wine Braised Short Ribs
A slow-cooked love story meant to be shared
This is the kind of meal that invites you to slow down, pour a glass of wine, and cook side by side. Rich, comforting, and deeply flavorful, these wine-braised short ribs are designed for an evening of connection. Where time stretches, conversation flows, and dinner becomes an experience.
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makes:2
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total time:3.5 hours
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cooking difficulty:Easy
Ingredients
Utensils
- Dutch Oven
- Tongs
- Large Spoon
Instructions
Preheat your oven to 320°F.
While it heats, warm your Dutch oven over medium-high heat with a drizzle of olive oil (approx 1 Tbsp)
Generously season the short ribs with salt, pepper, and onion powder and place in the warmed pot.
Sear the short ribs on all sides until beautifully browned and caramelized.
Remove the ribs and set aside.
Add onions to the pan and sauté for 2 minutes, letting them soften and absorb all those rich browned bits.
Add the carrots and celery and continue cooking for another 3–5 minutes, until fragrant.
Stir in a spoonful of tomato paste, coating the vegetables and allowing it to cook briefly for added depth.
Slowly add ½ bottle of red wine, followed by the beef broth.
Bring everything to a gentle simmer.
Return the short ribs to the pot, ensuring they’re nestled into the liquid about two-thirds of the way up.
Add the garlic halves and a few sprigs of fresh rosemary and thyme.
Cover and place in the oven for 3 hours. Halfway through, taste and season as needed.
Spoon the short ribs and their rich, wine-kissed sauce over creamy mashed potatoes.
Light a candle, refill your glasses, and savor a meal made for two!