Cozy Nights & Cabernet: Red Wine Braised Short Ribs

You ever have one of those nights where the only thing that makes sense is comfort food, a bold red wine, and music playing while something magical simmers in the kitchen?

This is that recipe.

These red wine braised short ribs are rich, fall-off-the-bone tender, and perfect for date night, dinner with friends, or that “I’m treating myself like royalty” moment. And best of all? The star of the dish is a bottle of wine.

Recipe: Red Wine Braised Short Ribs

Ingredients:

  • 4–5 bone-in beef short ribs
  • Salt & pepper to taste
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled & chopped
  • 3 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 cups red wine (Cabernet Sauvignon works beautifully)
  • 2 cups beef broth
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • Optional: mashed potatoes or crusty bread for serving

Instructions:

  1. Sear with Love: Season ribs generously with salt and pepper. In a Dutch oven or heavy pot, heat olive oil over medium-high. Sear ribs on all sides until deeply browned (about 8–10 minutes total). Remove and set aside.
  2. Build the Flavor Base: Add onions and carrots to the pot and cook until softened (5–6 minutes). Stir in garlic and tomato paste and cook for 2 minutes more.
  3. Pour It On: Pour in the wine, scraping up all the golden goodness from the bottom of the pot. Simmer for 5 minutes, then return ribs to the pot. Add broth, rosemary, and thyme.
  4. Slow & Low: Cover the pot and transfer to a 325°F oven. Braise for 2.5 to 3 hours, until the meat is falling off the bone and the house smells amazing.
  5. Serve & Sip: Serve ribs over creamy mashed potatoes or with rustic bread to soak up the sauce. Pour yourself a glass of the same wine you cooked with and enjoy every bite.

Final Pour from The Cellar

This dish is my go-to when I want to slow down and indulge in the process of cooking — glass in hand, music flowing, and aromas filling the air. Wine doesn’t just elevate your meal — it invites you to be present.

Here’s to slow meals, deep flavors, and savoring every sip and bite.
– The Savory