If you’re looking for a fancy, yet easy to prepare, dinner recipe … look no further! These Red Wine-Braised Short Ribs are delicious when served over mashed cauliflower, mashed potatoes, rice, or polenta!
Does anyone else think about Valentine’s Day and immediately want to dive head-first into a tub of Ben & Jerry’s?
Let’s all be honest: nobody is happy on this holiday. Either you’re depressed because you’re single, you’re annoyed because your boyfriend didn’t do enough, or you just hate hearts and pink in general and don’t understand why our country celebrates a “holiday” made up by Hallmark to get people to buy more cards and chocolate and flowers.
The whole thing just makes me want to drink wine and have a Sex and the City marathon. Oh wait … I do that pretty much every night anyways.
Okay … end of Valentine’s rant. Let’s talk about BEEF.
There’s just something about beef short ribs that sound fancy. Am I right? That’s why, when you tell your valentine that you’re making this recipe for Red Wine-Braised Short Ribs, he/she is sure to be impressed.
Reasons why this is the perfect Valentine’s Day dinner recipe? Well, Valentine’s Day is on a Saturday this year, which means you can easily prepare this recipe ahead of time, stick it in the oven, and you’ll have two hours to get ready before pulling a homemade meal out of the oven!
Not to mention, they’re delicious. And what’s more romantic than a filling, comforting, meat and potatoes kind of meal? These Red Wine-Braised Short Ribs are perfect to serve over cauliflower mash, mashed potatoes, rice, or polenta.
Save RecipeIngredients
- 6 beef short ribs
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 onion, finely diced
- 2 carrots, peeled and diced
- 1 stalk celery, diced
- 2 cups beef stock
- 1 cup red wine
- 1/4 cup tomato paste
- salt and pepper
Instructions
- Preheat oven to 350 degrees F.
- In a large oven-safe pan, heat oil over medium heat. Sprinkle the ribs with salt and pepper. Sear the short ribs in the pan on all sides - about a minute or two per side - until brown. Remove and set aside.
- Add the onion, carrot, celery and garlic to the pan and cook until they begin to soften - about 3-4 minutes.
- Add the red wine, beef stock and tomato paste. Use a rubber whisk to scrape the sides of the pan. Bring the mixture to a boil and cook for 3-5 minutes.
- Place the short ribs back into the pan, cover the pan, and place in the oven for about 2 hours.
- After they're cooked, remove from the oven. They should fall right off the bone. If your sauce isn't thick enough to your liking, remove the ribs, place the pan on the stove and boil for a few minutes until it reduces. Taste and season with salt and pepper. Enjoy!
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