Description
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!
Ingredients
Scale
- 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 beef broth (substitute for red wine)
- 3 cups beef broth
- 2 bay leaves
- 1 sprig thyme
- 1 sprig oregano
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.
Nutrition
- Serving Size: 1 portion
- Calories: 319 kcal
- Sugar: 2g
- Sodium: 462mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 73mg