Red Wine Braised Short Ribs in Dutch Oven

Red Wine Braised Short Ribs in a Dutch Oven represent the pinnacle of comfort food elegance, combining deep, slow-developed flavors with a melt-in-your-mouth texture that defines a truly memorable dinner. We prepare this dish using bone-in beef short ribs, slowly braised in Cabernet Sauvignon, aromatics, and rich beef broth until the meat becomes irresistibly tender and infused with complex savory notes. This recipe is designed for home cooks who want restaurant-quality results with approachable techniques, all accomplished in one Dutch oven.

This dish is ideal for family dinners, special occasions, or entertaining guests, offering a hearty yet refined presentation that pairs beautifully with mashed potatoes, polenta, or crusty bread.

Why Dutch Oven Braised Short Ribs Deliver Superior Flavor

Cooking short ribs in a Dutch oven allows for even heat distribution and excellent moisture retention. We begin on the stovetop to develop deep caramelization, then transition seamlessly to the oven for long, slow braising. This method ensures the connective tissues in the ribs break down gradually, producing fork-tender beef and a luxurious sauce that coats every bite.

The combination of red wine reduction, tomato paste, and beef broth creates a balanced braising liquid that intensifies as it cooks, resulting in a gravy that is rich, glossy, and deeply savory without overpowering the natural flavor of the beef.

Ingredients for Red Wine Braised Short Ribs

We use carefully selected ingredients that build layers of flavor throughout the cooking process.

Olive oil provides the base for browning
Bone-in beef short ribs deliver richness and structure
Salt and black pepper enhance the natural meat flavor
Onion, celery, and carrots form a classic aromatic foundation
Garlic cloves add depth and warmth
Tomato paste contributes umami and body
Cabernet Sauvignon provides bold, complex notes
Beef broth balances and enriches the sauce
Bay leaves, thyme, and oregano infuse herbal complexity

Each ingredient plays a deliberate role, ensuring the final dish is cohesive, flavorful, and deeply satisfying.

Preparation Time and Cooking Overview

This recipe is structured for efficiency while honoring the slow-cooking process required for exceptional short ribs.

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 8 people
Calories: 319 kcal per serving

The majority of the time is hands-off, allowing the oven to work while the flavors develop naturally.

How to Prepare Red Wine Braised Short Ribs Step by Step

We begin by preheating the oven to 350°F, ensuring a stable environment for braising. The short ribs are rinsed, patted dry, and seasoned generously with salt and pepper to promote proper browning.

In a 6-quart Dutch oven, olive oil is heated over medium-high heat. The ribs are browned in batches for 5 to 6 minutes per side, forming a rich crust that adds depth to the finished dish. Once browned, the ribs are set aside.

The diced onion is sautéed until translucent and softened, followed by celery and carrots, which are cooked until aromatic and slightly tender. Garlic and tomato paste are added next, allowing the paste to caramelize slightly and intensify its flavor.

The red wine is stirred in and brought to a boil, then reduced by half. This step concentrates the wine’s flavor and removes harsh alcohol notes. Beef broth is added, and the mixture is stirred thoroughly before returning the ribs to the pot along with bay leaves, thyme, and oregano.

The Dutch oven is covered and transferred to the oven, where the ribs braise gently for 2½ to 3 hours until exceptionally tender.

Achieving Fall-Apart Tender Short Ribs

Proper tenderness is the hallmark of exceptional braised short ribs. After two hours, we begin testing the meat by gently piercing it with a fork. When the ribs are ready, the meat will pull away from the bone effortlessly without resistance.

Once cooked, the ribs are removed and loosely covered with foil to retain heat while the sauce is finished.

How to Make a Rich, Silky Red Wine Gravy

The braising liquid is strained to remove vegetables for a smooth, refined sauce. The liquid is returned to the pot and simmered until thickened to a luxurious consistency. This reduction concentrates flavor and produces a gravy that clings beautifully to the ribs.

For those who prefer a thicker sauce, a small cornstarch slurry can be added and simmered briefly until glossy and smooth.

Best Red Wine for Braising Short Ribs

We recommend Cabernet Sauvignon for its bold structure, dark fruit notes, and ability to stand up to long cooking times. The wine enhances the beef without overwhelming it, contributing richness rather than overt wine flavor. During reduction and braising, nearly all alcohol evaporates, leaving behind depth and complexity.

For those avoiding alcohol, additional beef broth may be substituted, yielding a delicious and family-friendly result.

Bone-In vs Boneless Short Ribs

Bone-in short ribs are preferred for this recipe due to the added flavor and moisture released during cooking. The bones contribute collagen, enriching the sauce and enhancing mouthfeel. Boneless short ribs or beef tips may also be used, adjusting cooking time slightly to prevent overcooking.

Serving Suggestions for Red Wine Braised Short Ribs

We recommend serving these short ribs over creamy mashed potatoes, buttered polenta, or egg noodles, allowing the sauce to soak into every bite. Roasted root vegetables or a simple green salad provide balance and contrast.

This dish also pairs exceptionally well with crusty bread, ideal for capturing every drop of the rich red wine gravy.

Storage and Reheating Tips

Red Wine Braised Short Ribs store beautifully, often tasting even better the next day.

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in a covered oven dish to preserve moisture and tenderness.

Nutritional Information

Each serving provides a balanced profile of protein and fats, making it a satisfying main course.

Calories: 319 kcal
Protein: 25 g
Fat: 16 g
Saturated Fat: 6 g
Carbohydrates: 6 g
Sodium: 462 mg
Iron: 3 mg

Why This Red Wine Braised Short Ribs Recipe Stands Out

This method delivers consistently exceptional results by focusing on proper browning, thoughtful reduction, and slow, even braising. The result is a dish that feels indulgent yet approachable, refined yet comforting. Prepared in a single Dutch oven, cleanup is minimal while flavor is maximized.

By mastering this technique, we create a timeless recipe that belongs in every home cook’s repertoire.

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