How to Make Marry Me Short Ribs

Updated: Mar. 11, 2024

Nancy Mock for Taste of Home

Your love will never want to leave your side after tasting these succulent, braised red wine short ribs.

There are all kinds of recipes that will impress the one you love. For starters, marry me chicken and marry me cookies win hearts every time! And when you want to make an engagement ring-worthy dish that really impresses, we have just the recipe: red-wine braised short ribs, aka marry me short ribs.

Recipes for red wine short ribs, like this one from Joyce Cohen, have gone viral on social media—not only because they’re indulgent and delicious, but for the revelation that this fancy dish is easy to make. Just a little prep work and patience is all it takes to create a showstopping meal.

In this recipe, beef short ribs get a nice, long braise in red wine and beef stock. The meat becomes so tender that it literally falls off the bone. The meat and gravy are packed with flavor from carrots, onions, garlic and fresh herbs. Just a bite of this dish will have your partner ready to pop the question.

Ingredients for Red-Wine Braised Short Ribs

Ingredients for Marry Me Short Ribs Nancy Mock for Taste of Home

Beef short ribs: This cut of beef consists of rib bone attached to marbled meat, in 3-4-inch lengths. Look for packages in the meat case or ask your butcher.
Red wine: Choose a full-bodied, dry red wine to braise the ribs; cabernet sauvignon or pinot noir are good choices.
Mirepoix: This is the French term for the mixture of diced carrots, onions and celery, which is sauteed until soft. Mirepoix gives the ribs and gravy a wonderful depth of flavor.

Red Wine-Braised Short Ribs Recipe

Plan for about 30 minutes of prep time and three hours in the oven. Because the short ribs shrink during braising, once cooked, the recipe makes about two servings.

Ingredients

4 tablespoons olive oil, divided
2 celery ribs, finely diced
2 large carrots, diced
1 large onion, diced
3 cloves garlic, minced
2 pounds beef bone-in short ribs
2 teaspoons salt, plus more to taste
1 teaspoon black pepper, plus more to taste
1 cup dry red wine
2 tablespoons tomato paste
2 cups beef stock (plus extra to make the gravy)
Sprigs of fresh thyme and rosemary
3 bay leaves

Directions

Step 1: Saute the vegetables

Saute Vegetables in sauce pan Nancy Mock for Taste of Home

Preheat the oven to 350°F. Heat two tablespoons of the olive oil over medium-high heat; when it’s hot, add in the diced celery, carrot and onion. Saute the vegetables, stirring occasionally for about 10 minutes until the vegetables are soft. Stir in the minced garlic and cook for another two minutes. Scrape the vegetables into a bowl and hold them aside; return the pan to the burner.

Step 2: Sear the short ribs

Sear the ribs over heat Nancy Mock for Taste of Home

Sprinkle the two teaspoons of salt and one teaspoon of black pepper over all sides of the short ribs. Add the remaining olive oil to the pan and heat it over medium-high heat. When the oil is hot, place three or four short ribs into the pot (do not crowd them). Sear each short rib, using tongs to turn and brown them on all sides, about 1-2 minutes per side. Remove them to a plate and hold them aside; finish browning the remaining short ribs and move them to the plate when they’re done.

Step 3: Deglaze the pan

With the pan still set over medium-high heat, pour in the red wine. Use a wooden spoon to scrape the browned bits from the bottom of the pan. Simmer the wine for 2-3 minutes until it reduces slightly. Stir in the tomato paste until it dissolves.

Step 4: Braise

Add the sauteed vegetables back to the pan and stir them into the red wine. Use tongs to place the short ribs into the pot, nestling them into the sauce and vegetables. Pour in the beef stock. Tie the thyme and rosemary sprigs into a bundle with kitchen twine and place it in the pot, along with the bay leaves.

Cover the pot and place it in the oven. Braise the short ribs for three hours. Once the short ribs are out of the oven, use tongs or a slotted spoon to carefully remove the ribs and vegetables to a plate. (The meat will be very tender and fall apart easily.)

Step 5: Prepare the gravy

If most of the liquid has cooked away, add more beef stock to the pot. Bring the liquid to a simmer on the stovetop over medium heat, and cook until it’s reduced and slightly thickened. (If you would like it to be thicker, here’s how to thicken gravy with flour or cornstarch.) Finish the gravy by tasting and adding a little more salt or pepper as needed.

Editor’s Tip: Another way to make a tasty gravy is to use a stick blender to blend the softened veggies into the cooking liquid until it’s smooth and thick.

Step 6: Serve

Marry Me Short Ribs served on plate with fork Nancy Mock for Taste of Home

Place two or three short ribs on each plate, along with a spoonful of the softened vegetables if you’d like. Ladle some gravy onto the plate around them. If you have any leftover fresh herbs, add them to the top of the ribs as a garnish.

Red Wine-Braised Short Ribs Variations

Make it in a slow cooker: This is a fantastic way to let the ribs become tender while you get other things done. Follow the first three steps to saute the veggies and sear the meat—don’t skip these steps because they add loads of flavor to the dish. Layer everything in the pan of a large slow cooker, then cover and cook on low heat for six to eight hours. The ribs are done when the meat is fall-apart tender.
Add mushrooms: Chef Molly Stevens recommends adding dried porcini mushrooms for even richer flavor. (If that’s possible!) Soak them in warm water for 30 minutes; save the water after removing the mushrooms. Chop and saute the mushrooms with the other vegetables. When you deglaze the pan, replace some of the beef stock with the mushroom water.
Use white wine instead: If you don’t care for red wine, white wine will make delicious braised ribs, too. Choose a dry white wine, such as pinot grigio or sauvignon blanc.

Tips for Making Red Wine-Braised Short Ribs

Finished Red Wine Short Ribs in Pot Nancy Mock for Taste of Home

Can I use pot roast instead of short ribs in a pinch?

Yes, pot roast made from chuck, brisket or round roast will braise beautifully in this recipe if beef short ribs aren’t available. Larger roasts may need 30-60 minutes more of braising time; when done, the meat should be completely tender.

Can I use a regular stock pot if I don’t have a Dutch oven?

While heavy Dutch ovens are a favorite for braising meat, a stock pot or other types of pots will also work just fine in this recipe. Just make sure that it’s a pot that can go from stove to oven, has a tight-fitting lid and is large enough to hold the short ribs, vegetables and liquid. The cooking liquid inside should come up at least halfway on the meat—add more beef stock if necessary.

What can I serve with red wine short ribs?

One of the most popular ways to serve braised short ribs is atop a mound of buttery mashed potatoes. Creamy polenta also pairs beautifully here. Other tasty side dish choices are Sauteed Garlic Mushrooms, Mashed Cauliflower or a fresh, lightly-dressed green salad.

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Feta Shrimp SkilletMy husband and I tried a dish similar to this on our honeymoon in Greece. I re-created the flavors in this recipe when we got home. When I make it now, it brings back wonderful memories. —Sonali Ruder, New York, New York