Red Wine Braised Short Ribs in Dutch Oven
Red Wine Braised Short Ribs in a Dutch Oven are slow cooked until incredibly tender and rich in flavor. Bone-in beef short ribs are seared, braised with red wine, aromatics, and herbs, then finished in the oven to create a luxurious comfort food dinner perfect for family gatherings or special occasions.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Braising
- Cuisine: American
Ingredients
2 tablespoons olive oil
3–4 pounds bone-in beef short ribs (8–10 pieces)
Salt, to taste
Black pepper, to taste
1 large onion, diced
2 stalks celery, diced
2 carrots, diced
3 cloves garlic, smashed
2 tablespoons tomato paste
2 cups Cabernet Sauvignon red wine
3 cups beef broth
2 bay leaves
1 sprig fresh thyme
1 sprig fresh oregano
Instructions
1. Preheat the oven to 350°F (175°C).
2. Rinse and pat dry the short ribs, then season generously with salt and pepper.
3. Heat olive oil in a 6-quart Dutch oven over medium-high heat.
4. Brown the short ribs in batches, 5–6 minutes per side, until deeply golden. Transfer to a plate.
5. Add diced onion to the pot and cook for 8–10 minutes until soft and translucent.
6. Add celery and carrots and cook for 3–5 minutes.
7. Stir in garlic and tomato paste and cook for 1–2 minutes.
8. Pour in the red wine, bring to a boil, then reduce heat and simmer until reduced by half.
9. Add beef broth and stir to combine.
10. Return short ribs to the pot and add bay leaves, thyme, and oregano.
11. Cover with lid and transfer to the oven.
12. Cook for 2½ to 3 hours, until the meat is fork-tender and falling off the bone.
13. Remove short ribs and tent with foil.
14. Strain the sauce if desired, return liquid to the pot, and simmer until thickened.
15. Serve the short ribs hot with the reduced red wine gravy.
Notes
Bone-in short ribs provide the best flavor, but boneless short ribs can be used.
Cabernet Sauvignon is recommended for its rich, bold flavor.
If avoiding alcohol, substitute the wine with additional beef broth.
The sauce can be thickened with a cornstarch slurry if needed.
Short ribs taste even better the next day after the flavors meld.
Nutrition
- Serving Size: 1 serving
- Calories: 319
- Sugar: 2 g
- Sodium: 462 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 73 mg