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Ultimate Red Wine Braised Short Ribs (Dutch Oven Method)

A single, rich, dark braised short ribs serving covered in thick sauce, resting in its juices.
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Make melt-in-your-mouth, fall-off-the-bone tender beef short ribs using a rich red wine braise in your Dutch oven. This recipe delivers restaurant quality flavor for an impressive comfort food dinner.

Ingredients

Scale
  • 4 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup dry red wine (like Cabernet Sauvignon)
  • 4 cups beef broth
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves

Instructions

  1. Pat the short ribs dry and season them thoroughly with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove the ribs and set them aside.
  3. Reduce the heat to medium. Add the onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until softened, about 5 to 7 minutes.
  4. Add the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes.
  6. Return the short ribs to the Dutch oven. Add the beef broth, thyme, rosemary, and bay leaves. The liquid should almost cover the ribs.
  7. Bring the liquid to a simmer on the stovetop. Cover the Dutch oven tightly with the lid.
  8. Transfer the Dutch oven to a preheated oven at 325°F (160°C). Braise for 3 to 4 hours, or until the meat is fork-tender and easily pulls away from the bone.
  9. Carefully remove the ribs from the pot. Strain the braising liquid into a saucepan, discarding the solids and herbs. Skim off excess fat.
  10. Simmer the sauce over medium heat until it thickens slightly to your desired consistency. Taste and adjust seasoning if needed.
  11. Return the short ribs to the sauce to reheat briefly, or serve the sauce over the ribs. Serve hot, ideally over creamy mashed potatoes.

Notes

  • For the best sear, do not overcrowd the pot; work in batches if necessary.
  • You can make this recipe ahead; cool the ribs and sauce completely, then refrigerate. Reheat gently on the stovetop.
  • If you prefer using a slow cooker, sear the ribs and sauté the vegetables on the stovetop, then transfer everything to the slow cooker with the liquids and herbs. Cook on low for 7 to 8 hours.

Nutrition

Find it online: https://juliameal.com/braised-short-ribs-ultimate-dutch-oven-recipe/