When it comes to hearty, comforting meals that warm your soul, few dishes can rival the rich and savory delight of Red Wine Braised Short Ribs in a Dutch Oven.

Red Wine Braised Short Ribs in Dutch Oven

This classic recipe transforms bone-in beef short ribs into tender, fall-apart perfection, all while infusing the dish with layers of deep, complex flavors. Whether you’re hosting a dinner party or simply craving an indulgent home-cooked meal, this recipe is sure to impress your taste buds and those of your guests.

Why Choose Red Wine Braised Short Ribs?

The beauty of this dish lies in its simplicity and versatility. Braising is a cooking method that involves slow-cooking meat in liquid, allowing it to absorb the flavors of the broth and seasonings while becoming melt-in-your-mouth tender. The use of red wine, particularly a bold variety like Cabernet Sauvignon, adds a luxurious depth of flavor that elevates this dish to gourmet status. Cooking the ribs in a Dutch oven ensures even heat distribution, making it the perfect tool for achieving consistently delicious results.

Ingredients for Success

To create this culinary masterpiece, you’ll need the following ingredients:

2 tablespoons olive oil
3-4 pounds bone-in short ribs (8-10 pieces)
Salt and pepper to taste
1 large onion, diced
2 stalks celery, diced
2 carrots, diced
3 cloves garlic, smashed
2 tablespoons tomato paste
2 cups red wine (Cabernet Sauvignon recommended)
3 cups beef broth
2 bay leaves
1 sprig thyme
1 sprig oregano

These simple yet flavorful ingredients come together to create a dish that’s both rustic and refined.

Step-by-Step Instructions

1. Preheat and Prep

Begin by preheating your oven to 350°F. Rinse the short ribs under cold water, pat them dry with paper towels, and generously season them with salt and pepper. Proper seasoning at this stage is key to building flavor.

2. Sear the Meat

Heat 2 tablespoons of olive oil in a 6-quart Dutch oven over medium-high heat. Working in batches, sear the short ribs for 5-6 minutes on each side until they develop a golden-brown crust. This step locks in the juices and enhances the overall flavor of the dish. Once browned, transfer the ribs to a plate and set aside.

3. Sauté the Vegetables

In the same Dutch oven, add the diced onion and cook for 8-10 minutes until translucent and softened. Then, stir in the diced celery and carrots, cooking for an additional 3-5 minutes. Add the smashed garlic cloves and tomato paste, stirring for another couple of minutes to release their aromas.

4. Deglaze with Red Wine

Pour in 2 cups of red wine (Cabernet Sauvignon works wonderfully here) and bring it to a boil. Reduce the heat to medium and let the wine simmer until it reduces by half, which should take about 15-20 minutes. This step not only intensifies the wine’s flavor but also helps deglaze the pot, incorporating all those delicious browned bits from the bottom.

5. Add Broth and Herbs

Once the wine has reduced, stir in 3 cups of beef broth. Return the seared short ribs to the pot, nestling them into the liquid. Add the bay leaves, thyme, and oregano for an aromatic touch.

6. Slow Cook in the Oven

Cover the Dutch oven with its lid and transfer it to the preheated oven. Allow the short ribs to cook for 2½ to 3 hours, or until they are tender enough to fall off the bone with minimal effort. Check the meat after 2 hours by piercing it with a fork—if it slides off easily, it’s ready.

7. Strain and Thicken the Sauce

Once cooked, remove the short ribs from the pot and place them on a plate. Cover them with foil to keep warm. Strain the cooking liquid through a fine mesh sieve to remove the vegetables (optional). Return the strained liquid to the Dutch oven and simmer on the stovetop until it thickens to your desired consistency. If needed, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce for extra thickness.

Serving Suggestions

Serve your Red Wine Braised Short Ribs over creamy mashed potatoes, buttery polenta, or egg noodles to soak up all that luscious sauce. Garnish with fresh thyme or parsley for a pop of color and freshness.

This dish pairs beautifully with a glass of red wine—ideally the same Cabernet Sauvignon used in cooking—to complete the dining experience.

Tips for Perfect Braised Short Ribs

Choosing the Meat: Bone-in short ribs are ideal for this recipe as they add extra flavor during cooking. However, you can substitute boneless short ribs or even beef tips if needed.
Wine Substitution: If you prefer not to use alcohol, you can replace the wine with additional beef broth. Simply skip the wine reduction step and use 5 cups of broth instead of 3.
Vegetables: While some prefer to strain out the vegetables for a smoother sauce, you can leave them in for added texture.
Testing for Doneness: Start testing the meat after 2 hours by piercing it with a fork. If it’s tender and falling off the bone, it’s ready to serve.

Nutritional Information

Each serving (based on eight servings) contains approximately:

Calories: 319 kcal
Protein: 25g
Fat: 16g
Carbohydrates: 6g
Fiber: 1g

This dish is not only indulgent but also packed with protein and nutrients from fresh vegetables.

Final Thoughts

There’s something magical about slow-cooked meals like Red Wine Braised Short Ribs in a Dutch Oven. The process of braising allows time for flavors to meld together beautifully, resulting in a dish that’s rich, hearty, and unforgettable. Whether you’re cooking for a special occasion or just treating yourself to a comforting dinner, this recipe is sure to become a staple in your kitchen.

So grab your Dutch oven, pour yourself a glass of wine (for sipping while cooking!), and get ready to create a meal that will have everyone at your table asking for seconds!

Red Wine Braised Short Ribs in Dutch Oven

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Red Wine Braised Short Ribs is the best recipe for tender, fall-apart bone-in beef short ribs slow-cooked with gravy in a Dutch Oven. This is a perfect comfort meal you can make at home for your friends and family!

Author: Emma
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Yield: 8 servings 1x
Category: Dinner
Method: Dutch Oven, Slow Cook
Cuisine: American
Diet: Not specified

Instructions

Preheat the oven to 350°F.
Rinse and pat dry the meat, then generously season with salt and pepper.
Heat 2 tablespoons of olive oil in a 6 Qt Dutch oven over medium-high heat. Brown the meat in two batches for 5-6 minutes on each side, then transfer to a plate and set aside.
Add diced onion to the pot and cook for 8-10 minutes or until translucent and softened. Then add diced celery and carrots, cooking for 3-5 minutes more.
Stir in crushed garlic and tomato paste, cooking for a few more minutes.
Pour in 2 cups of beef broth (or red wine substitute), bring to a boil, then lower heat to medium and simmer until the liquid reduces by half, about 15-20 minutes.
Add the remaining 3 cups of beef broth and stir.
Return the meat to the pot, adding bay leaves, thyme, and oregano.
Cover with the lid and transfer to the oven.
Cook for 2 ½-3 hours or until the ribs are tender.
Remove the meat from the pot, cover with foil, and set aside.
Strain the sauce, discarding the vegetables.
Pour the liquid back into the pot and simmer until thickened.

Notes

If you prefer to keep the vegetables, skip the straining step and simply reduce the sauce on the stove.
Cabernet Sauvignon provides a rich flavor, but if avoiding alcohol, replace it with beef broth.
To test tenderness, pierce the meat with a fork after 2 hours of cooking.
If the sauce is too thin, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in, cooking for a few extra minutes.
Bone-in short ribs work best for this recipe, but boneless short ribs or beef tips can be used as substitutes.