One Rib for Two
Indulge in the ultimate comfort dish with "One Rib for Two," a luxurious, slow-braised beef short rib recipe designed to be the perfect centerpiece for a cozy dinner for two. This tender, fall-off-the-bone short rib is seared to golden perfection before being bathed in a rich, aromatic braising liquid infused with red wine, fresh rosemary, and hearty vegetables. A smoky-spiced rub featuring paprika, garlic, and a hint of brown sugar creates an irresistible caramelization, while a final optional barbecue glaze adds a touch of sweet-savory indulgence. With just 15 minutes of prep and a long, leisurely cook in the oven, this dish offers maximum flavor with minimal effort, making it ideal for date night or any special occasion. Pair it with creamy mashed potatoes or a crisp green salad, and savor a restaurant-quality experience from the comfort of your dining table. Perfect for searches like "romantic dinner ideas" or "braised beef rib recipe for two"!
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Recipe Information
Ingredients
- 1 piece beef short rib (single, bone-in)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 tablespoon brown sugar
- 1 cup beef or chicken stock
- 0.25 cup barbecue sauce (optional, for glazing)
- 1 piece fresh rosemary sprig
- 1 piece carrot, roughly chopped
- 1 piece yellow onion, quartered
- 1 piece celery stalk, roughly chopped
- 0.5 cup red wine (optional)
Instructions
Preheat your oven to 300°F (150°C).
Pat the beef rib dry with paper towels. Rub the rib with olive oil to coat evenly.
In a small bowl, mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar. Generously season the rib on all sides with this spice rub.
Heat a large oven-safe skillet or Dutch oven over medium-high heat. Sear the rib on all sides until deep golden brown, about 2-3 minutes per side.
Remove the rib from the pan and set aside. In the same pan, add chopped carrot, onion, and celery. Sauté for 3-4 minutes until slightly softened.
Deglaze the pan with red wine (if using), scraping up any browned bits from the bottom. Let the wine reduce by half, about 2 minutes.
Add the beef or chicken stock and a sprig of rosemary to the pan. Place the rib back into the pan, bone side down, ensuring it is partially submerged in the liquid.
Cover the pan tightly with a lid or foil and transfer it to the preheated oven. Braise the rib for 3-4 hours, or until the meat is tender and easily pulls away from the bone.
If glazing, remove the lid for the last 15 minutes of cooking and brush the rib with barbecue sauce. Allow it to caramelize slightly in the oven.
Remove the rib from the oven and let it rest for 10 minutes. Serve warm with your favorite sides, such as mashed potatoes or a fresh salad, and enjoy this shared culinary centerpiece!
Nutrition Facts
Calories |
978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 2152 mg | 94% | |
| Total Carbohydrate | 71.7 g | 26% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 46.6 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1468 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
