Pan-Seared Ribeye with Red Wine Braised Short Ribs
A rich and hearty beef dish featuring a perfectly seared ribeye steak paired with tender short ribs braised in a robust red wine sauce. This french-inspired beef ready in about 180 minutes pairs ribeye steak, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 850 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz ribeye steak
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 lb beef short ribs
- 1 cup red wine
- 2 cups beef broth
- 1 medium, diced carrot
- 1, diced celery stalk
- 1 small, diced yellow onion
- 3, minced garlic cloves
- 2 tbsp tomato paste
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 tbsp butter
Instructions
- Step 1: Pat the 12 oz ribeye steak dry and season both sides with 1 tsp salt and 1 tsp black pepper. Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering. Sear the steak for 4 minutes on each side for medium-rare, then remove and rest covered.
- Step 2: Preheat oven to 325°F. Season 1 lb beef short ribs with salt and pepper. Heat remaining 1 tbsp olive oil in a large Dutch oven over medium-high heat and brown the short ribs on all sides, about 3 minutes per side; transfer to a plate.
- Step 3: Add 1 diced carrot, 1 diced celery stalk, and 1 small diced yellow onion to the pot and sauté for 5 minutes until softened. Stir in 3 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
- Step 4: Pour in 1 cup red wine, scraping the browned bits from the bottom, then add 2 cups beef broth, 3 sprigs fresh thyme, and 1 bay leaf. Return short ribs to the pot, cover, and braise in the oven for 2.5 hours until meat is tender.
- Step 5: Remove short ribs and strain the braising liquid into a saucepan. Simmer for 10 minutes until sauce thickens slightly. Stir in 1 tbsp butter for gloss and richness. Serve short ribs with braising sauce alongside the rested ribeye steak.
Frequently asked questions
How long does Pan-Seared Ribeye with Red Wine Braised Short Ribs take to make?
Total time is about 180 minutes (20 min prep + 160 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Ribeye with Red Wine Braised Short Ribs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ribeye steak from drying out.
Can I substitute ingredients in Pan-Seared Ribeye with Red Wine Braised Short Ribs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Ribeye with Red Wine Braised Short Ribs for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Ribeye with Red Wine Braised Short Ribs?
French beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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