Red Wine Braised Short Ribs in Dutch Oven

Why You’ll Love This Recipe

This recipe is the perfect combination of simplicity and rich, comforting flavors. The slow-braised beef short ribs become melt-in-your-mouth tender after hours of cooking in the Dutch Oven. The rich red wine and beef broth create an unforgettable gravy that will have everyone at the table reaching for bread to soak up every drop. Whether you’re preparing a cozy meal for your family or hosting a dinner party, this dish is sure to impress.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil

• 3-4 pounds bone-in short ribs (8-10 pieces)

• Salt, pepper to taste

• 1 large onion, diced

• 2 stalks celery, diced

• 2 carrots, diced

• 3 cloves garlic, crushed

• 2 tablespoons tomato paste

• 2 cups Cabernet Sauvignon wine

• 3 cups beef broth

• 2 bay leaves

• 1 sprig thyme

• 1 sprig oregano

Directions

1. Preheat the oven to 350°F (175°C).

2. Rinse and pat dry the short ribs. Season them generously with salt and pepper.

3. In a 6-quart Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Brown the short ribs in batches, cooking for 5-6 minutes on each side. Once browned, transfer the ribs to a plate and set aside.

4. In the same pot, add the diced onion and cook for 8-10 minutes, until softened and translucent.

5. Add the diced celery and carrots, and cook for an additional 3-5 minutes.

6. Stir in the crushed garlic and tomato paste. Cook for another 2 minutes, stirring frequently.

7. Pour in the red wine and bring to a boil. Reduce the heat to medium and simmer for 15-20 minutes, or until the wine reduces by half.

8. Add the beef broth, stirring to combine.

9. Return the browned short ribs to the Dutch oven. Add the bay leaves, thyme, and oregano.

10. Cover the pot with the lid and transfer it to the preheated oven. Bake for 2 ½ to 3 hours, or until the ribs are tender and the meat easily pulls away from the bone.

11. Once done, remove the ribs from the pot and cover them with foil to keep warm.

12. Strain the sauce, discarding the vegetables, and return the liquid to the pot. Simmer for 5-10 minutes until the sauce thickens to your desired consistency.

13. Serve the short ribs with the thickened sauce poured over them.

Servings and Timing

• Servings: 8 people

• Prep Time: 20 minutes

• Cook Time: 3 hours

• Total Time: 3 hours 20 minutes

Variations

• Boneless Short Ribs: If you prefer, you can use boneless short ribs instead of bone-in for a slightly different texture.

• Substitute for Wine: If you don’t want to use alcohol, substitute the red wine with 5 cups of beef broth and skip the wine reduction step.

• Vegetables: You can add additional vegetables like parsnips, mushrooms, or potatoes to make the dish even heartier.

Storage/Reheating

• Storage: Leftover short ribs can be stored in an airtight container in the fridge for up to 3 days.

• Freezing: This dish freezes well. Store the cooled short ribs and sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

• Reheating: Reheat on the stove over low heat, stirring occasionally, or in the oven at 350°F (175°C) until heated through.

FAQs

Can I use boneless short ribs for this recipe?

Yes, boneless short ribs will work just as well in this recipe. They may cook a little faster, so check the meat for tenderness earlier.

What is the best wine for braising short ribs?

A full-bodied red wine, such as Cabernet Sauvignon, is ideal for braising short ribs as it adds depth and richness to the sauce.

Can I use a slow cooker instead of a Dutch oven?

Yes, you can transfer the browned short ribs and sauce to a slow cooker. Cook on low for 6-8 hours or until the meat is tender.

Is it necessary to brown the short ribs before cooking?

Browning the ribs adds extra flavor to the dish and creates a rich base for the gravy. While it's not mandatory, it's highly recommended for the best flavor.

Can I cook this recipe without wine?

Yes, you can substitute the wine with additional beef broth. The wine adds flavor, but the dish will still be delicious with just broth.

How do I know when the short ribs are done?

The short ribs are done when the meat is fork-tender and easily pulls away from the bone. You can check by piercing the meat with a fork.

Can I make this recipe ahead of time?

Yes, this dish actually improves in flavor when made ahead. You can prepare it a day or two in advance, store it in the fridge, and reheat before serving.

How do I thicken the sauce if it’s too thin?

If your sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce. Let it simmer for a few minutes until thickened.

What should I serve with red wine braised short ribs?

Braised short ribs pair wonderfully with mashed potatoes, rice, polenta, or roasted vegetables. The rich gravy also goes perfectly with crusty bread.

Conclusion

Red Wine Braised Short Ribs in a Dutch Oven is the ultimate comforting dish. With tender, fall-off-the-bone meat and a flavorful, hearty gravy, it’s perfect for any occasion. The rich depth of flavor from the red wine and herbs takes this simple recipe to a whole new level. Whether you’re cooking for a family dinner or entertaining guests, this dish is sure to leave a lasting impression.