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Red Wine Braised Short Ribs in Dutch Oven

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This Red Wine Braised Short Ribs recipe is the ultimate comfort food. Slow-cooked in a Dutch Oven, bone-in beef short ribs become incredibly tender, falling off the bone, all while bathing in a rich, flavorful gravy made with Cabernet Sauvignon, beef broth, and aromatic herbs.

Ingredients

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

Instructions

  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.

Notes

  • Boneless short ribs can be used as a substitute for bone-in ribs, but they may cook faster.
  • If you prefer not to use wine, substitute the wine with 5 cups of beef broth and skip the wine reduction step.
  • Additional vegetables such as parsnips, mushrooms, or potatoes can be added for a heartier dish.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
  • For reheating, use low heat on the stove or bake at 350°F (175°C) until heated through.
  • This dish improves in flavor if made ahead of time.

Nutrition

Find it online: https://recipesbyjanet.com/red-wine-braised-short-ribs-in-dutch-oven/