Red Wine Braised Short Ribs (The Ultimate Valentine's Date Night)

This Red Wine Braised Short Ribs recipe is the definition of "set it and forget it" luxury. By searing the beef and slow-simmering it in a full-bodied Cabernet, you create a deep, complex sauce that tastes as if it came from a high-end steakhouse. It’s the perfect main event for a cozy night in, especially when served alongside Creamy Mashed Potatoes, Honey-Glazed Carrots, or a crisp Raspberry-Spinach Salad with Avocado & Walnuts to cut through the richness.

Why You’ll Love This

• Incredible Texture: The meat becomes so tender it literally falls off the bone with a fork.

• Make-Ahead Friendly: This dish actually tastes better the next day, making it stress-free for entertaining.

• Restaurant Quality: Achieve a professional-grade reduction sauce with simple grocery store ingredients.

• Romantic & Impressive: The deep mahogany color and aromatic herbs make for a stunning Valentine's presentation.

• Minimal Active Work: Most of the magic happens in the oven while you relax.

Recipe Card

Servings: 2–4 Prep Time: 20 minutes Cook Time: 3 hours Total Time: 3 hours 20 minutes

Nutrition Information

• Calories: ~650 per serving

• Protein: 42 g

• Fat: 48 g

• Carbohydrates: 12 g

• Fiber: 2 g

• Sodium: 850 mg (varies by broth used)

Ingredients

• 2.5 lbs bone-in English-style beef short ribs

• Salt and freshly cracked black pepper, to taste

• 2 tablespoons olive oil

• 1 large yellow onion, diced

• 2 medium carrots, peeled and diced

• 2 stalks celery, diced

• 3 cloves garlic, smashed

• 2 tablespoons tomato paste

• 2 cups dry red wine (Cabernet Sauvignon or Pinot Noir)

• 2 cups beef stock (low-sodium preferred)

• 2 sprigs fresh rosemary

• 3 sprigs fresh thyme

• 2 bay leaves

Instructions

1. Sear the Ribs: Preheat your oven to 300°F. Generously season the ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the ribs on all sides until a deep brown crust forms (about 3–4 minutes per side). Remove and set aside.

2. Sauté Aromatics: Reduce heat to medium. Add the onion, carrots, and celery to the pot. Sauté for 5–7 minutes until softened. Stir in the garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep brick red.

3. Deglaze: Pour in the red wine, using a wooden spoon to scrape up all the flavorful brown bits from the bottom of the pot. Bring to a simmer and let the wine reduce by half.

4. Braise: Return the ribs to the pot. Add the beef stock, rosemary, thyme, and bay leaves. The liquid should cover about 3/4 of the meat. Cover with a tight-fitting lid and transfer to the oven.

5. Slow Cook: Bake for 2.5 to 3 hours, or until the meat is completely tender and pulling away from the bone.

6. Finish the Sauce: Remove the ribs and herbs from the pot. Skim the excess fat from the surface of the liquid. Simmer the remaining sauce on the stovetop for 10 minutes to thicken into a glossy glaze. Pour over the ribs and serve.

Tips & Variations

• Wine Choice: Use a wine you’d actually drink. Avoid "cooking wines" which are often over-salted.

• Thicker Sauce: If you want a velvet-thick sauce, whisk in a small cornstarch slurry (1 tsp cornstarch + 1 tsp water) during the final simmer.

• Vegetable Puree: For a rustic touch, blend the braising vegetables into the sauce instead of straining them out.

Make-Ahead & Storage

• Make-Ahead: You can make this 1–2 days in advance. In fact, chilling it overnight makes it easier to remove the solidified fat from the top before reheating.

• Storage: Keeps well in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat gently on the stovetop over low heat.

FAQ

• Can I use boneless ribs? Yes, but bone-in ribs provide more flavor and a silkier sauce due to the marrow and collagen.

• What if I don't have a Dutch oven? You can sear the meat in a pan, then transfer everything to a slow cooker on low for 6–8 hours.

• Can I omit the wine? You can substitute with extra beef broth and 2 tablespoons of balsamic vinegar for acidity, though the flavor profile will be less "deep."

Final Thoughts

There is nothing quite like the aroma of short ribs wafting through the house on a cold February afternoon. This dish feels like a warm hug in a bowl—sophisticated enough for a Valentine's date but comforting enough for a Sunday night. Serve it over something that can soak up that incredible sauce, and you'll have a meal you'll be thinking about for weeks.