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Red Wine Braised Short Ribs in Dutch Oven

Red Wine Braised Short Ribs in Dutch Oven food
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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

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

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