Beef Short Ribs For Two is a decadent dish! Short ribs are baked in butter, garlic, & red wine sauce until they're "fall off the bone" tender!
- 2 teaspoons butter for meat
- 1¾ pounds beef short ribs 4 short ribs total
- ½ teaspoon salt to season meat
- ½ teaspoon black pepper to season meat
- 1½ teaspoons minced garlic
- 1 cups red wine (cabernet sauvignon) (approx. ½ bottle)
- 2 cups beef broth
- 2 teaspoons butter for sauce
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Preheat oven to 325°F.
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Melt 2 tsp. butter over Medium-High heat in large Dutch oven. Add short ribs in single layer. Pan-sear/brown on ALL sides (cook 1-2 minutes per side). You do NOT have to fully cook them before baking. Remove browned short ribs from pan onto a plate. Cover and keep warm. Do NOT clean cooking pot.
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Add minced garlic to Dutch oven (without cleaning), and cook, stirring constantly, for 30 seconds. Pour in 3 cups of red wine; stir, to combine. Bring wine to a boil on medium-high heat; let it boil until wine has reduced in volume to about 1 cup of liquid (several minutes).
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Lay short ribs back in the pan of wine sauce in a single layer (bone on bottom). Add two cups beef broth; spoon sauce over top of each short rib. Put a lid on the pot. Bake at 325°F. (covered) for 3 hours, without disturbing.
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When done, the short ribs will be very tender. Use a spatula to carefully remove each one from the pot. Transfer ribs to a plate; cover with foil to keep meat hot.
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Cook remaining sauce (medium heat) in the pot for approx. 10 minutes. Sauce will reduce slightly in volume, and thicken a bit. Stir in 2 tsp. butter; continue stirring until melted butter is incorporated into the sauce.
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To serve- For each serving, place 2 short ribs on top of mashed potatoes. NOTE: You can use cooked egg noodles, polenta, pasta or rice, if you prefer. Spoon red wine sauce generously over short ribs. Serve immediately and enjoy!
Caloric calculation was made measuring 2 small cooked short ribs and 1-2 Tablespoons of sauce. Mashed potatoes (rice, polenta, noodles, etc.) were not included.