Win over date night with this Red Wine Braised Beef Short Ribs recipe. More than ever before we’re finding ways to bring the things we love into our homes. It’s difficult at times to decide not to go out to eat, especially on date night or Valentines day, even.
No worries with this beautiful short ribs dish. Seared to crispy perfection and simmered in a red wine and beef bone broth reduction, served over creamy roasted garlic mashed potatoes, this beef short rib dinner is a winner.
Don’t let this dish scare you though, it does have a few steps and techniques to follow, but it’s simple enough to give you a restaurant-quality dish without much hassle.
Ingredients for braised short ribs
beef short ribs – 2 per person is usually the rule of thumb, we had one extra and really not upset about that.. mmm
dry red wine – your favorite wine will do, and you’ll have enough for a glass wine with dinner, as well.
beef bone broth – huge fan of the flavor
veggies – onions, celery, whole carrots, and mushrooms
tomato paste and Worcestershire sauce – wow what a flavor boost
seasonings – thyme, bay leaves, salt & pepper
Valentines Day dinner 2021 is going to be a thoughtful, elegant meal prepared with love and bursting with flavor. Start earlier in the day or prep the night before to serve by dinner time.
What to serve with braised short ribs?
Creamy roasted garlic mashed potatoes pair well with these red wine short ribs. They compliment the savory sauce and richness of the ribs.
Lighten the meal up a bit with a bright zesty salad.
Looking for the perfect dessert for Date night? This Poached Pear Tart is elegant and brings the red wine all the way to dessert.
How to make braised ribs in a red wine reduction
I love cooking in a cast iron, especially when searing meat. It heats up to just the right temperature to give you a crispy sear.
Heat the cast iron on med-high heat with olive oil. While the oven is preheating, season your short ribs with salt and pepper. Once the oil is nice and hot, place the short ribs into the pan and sear for 2 minutes on each side.
Once nicely seared, place the ribs to the side and add in butter. Saute the onions and celery for a few minutes and then add in the mushrooms and garlic, cooking until fragrant. Move veggies to the side of the pan.
Now add in the tomato paste and flour. Cook until the paste is a deep reddish-brown. Pour in the red wine and bone broth and bring to a simmer. Place the ribs into the sauce and allow to reduce to about half. Be sure to flip the short ribs during this time.
Once reduced, add in carrots and cover with foil. Bake for 2 hours and serve over mash potatoes. Yum!
I hope your next date night you’re able to try this red wine Braised Beef Short Ribs recipe. Be sure to tag #ladleandgrain on Facebook, Instagram, and Twitter!
Braised Beef Short Ribs
Course: Recipes, dinner, mainCuisine: American, WesternDifficulty: Medium2
servings10
minutes2
hours40
minutesWin over date night with this Red Wine Braised Beef Short Ribs recipe. This meal is the perfect way to restaurant-quality dinner at home.
Ingredients
2 lbs beef short ribs
1/2 bottle (375 ml) dry red wine
1 cup beef bone broth
1 onion, diced
2 celery stalks, diced
3/4 lb carrots
8 oz mushrooms, sliced
2 cloves garlic, sliced
1 tbsp tomato paste
1/2 tbsp Worcestershire sauce
4-5 thyme sprigs
2 bay leaves
salt and black pepper
2 tbsp all-purpose flour
Directions
- Preheat oven to 350 degrees. Heat large cast iron or dutch oven with 3 tbsp olive oil on medium high heat.
- Season short ribs with salt and pepper. Place in hot oil and sear each side of the rib, about 8 minutes total. Remove ribs and set aside.
- Add 1 tbsp butter, onions, and celery. Saute a few minutes, then add mushrooms and garlic.
- Add in 1 tbsp tomato paste and 2 tbsp flour and cook until dark red. Stir red wine and beef broth. Reduce until half the liquid remains, stirring continually, about 20 minutes. Add carrots and short ribs to pan.
- Cover cast iron tightly with foil and bake for about 2 hours until beef is tender and falls off the bone. Remove from oven rest about 10 minutes. Serve over creamy mashed potatoes.
I can’t wait to make this!
I didn’t quite understand the last part about squeezing out the roasted garlic – didn’t the recipe say to slice the garlic and add it in with the mushrooms?
Oh, thanks for pointing that out! I used sliced garlic here, but have also used roasted garlic if you want to try it! To make it, cut the top of a head of garlic, wrap it in foil with a bit of oil and salt, and roast for 45 minutes. Then, squeeze it into the sauce – it’s delicious!