Red Wine Braised Short Ribs Recipe in Dutch Oven || Cozy Dinner

Tender, succulent, and infused with deep, luxurious flavors, Red Wine Braised Short Ribs Recipe in Dutch Oven is the ultimate show-stopping comfort dish that turns a simple dinner into an elegant celebration. This melt-in-your-mouth recipe features beef short ribs slowly braised in a rich red wine sauce with aromatic vegetables, fresh herbs, and savory beef broth, all cooked to fall-off-the-bone perfection. It’s the kind of meal that fills your home with intoxicating aromas and makes every occasion feel like a special event.

Each bite delivers a satisfying combination of textures—incredibly tender meat that practically falls apart, silky sauce that coats your spoon, and perfectly softened vegetables that soak up all those complex flavors. Whether you’re cooking for a romantic dinner, hosting a dinner party, or preparing a memorable Sunday supper, this Red Wine Braised Short Ribs Recipe in Dutch Oven is as impressive as it is delicious. Serve it with your favorite accompaniments like creamy mashed potatoes, polenta, crusty bread, or roasted root vegetables for a restaurant-quality meal that feels like pure indulgence.

Why You’ll Love This Red Wine Braised Short Ribs Recipe in Dutch Oven

• Restaurant-worthy elegance: This Red Wine Braised Short Ribs Recipe in Dutch Oven delivers five-star flavor without leaving your kitchen.
• Hands-off cooking: Once everything’s in the Dutch oven, it practically cooks itself—perfect for entertaining while you mingle.
• Make-ahead masterpiece: The flavors deepen overnight, making this ideal for stress-free dinner party planning.
• Impressive yet approachable: Looks and tastes gourmet, but the technique is surprisingly straightforward for home cooks.
• Ultimate comfort food: Rich, warming, and deeply satisfying—the perfect dish for cold weather or special celebrations.

Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus Why They Matter)

Before diving into this delicious Red Wine Braised Short Ribs Recipe in Dutch Oven, having the right tools on hand will make everything smoother—from searing to serving.

Essential Tools & Why You Need Them:

Dutch Oven (5-7 quart, oven-safe)
This is absolutely essential for this recipe. The heavy, thick walls provide even heat distribution for perfect braising, and it goes seamlessly from stovetop to oven.

Kitchen Tongs
Critical for turning and handling the short ribs without piercing the meat, which would release precious juices.

Fine Mesh Strainer
Perfect for straining the finished sauce to remove solids and create a silky-smooth, restaurant-quality result.

Sharp Chef’s Knife & Cutting Board
For chopping vegetables, trimming excess fat from ribs, and preparing fresh herbs for garnish.

Measuring Cups & Spoons
Precision matters—especially for the wine, broth, and aromatics that build the signature flavor profile.

Wooden Spoon or Spatula
Ideal for scraping up browned bits from the bottom of the Dutch oven, which add tremendous depth to the sauce.

Having these items prepped and within reach makes the cooking process seamless and elegant.

Preparation Tips

• Bring ribs to room temperature 30 minutes before cooking—this ensures even searing and better browning.
• Pat the meat completely dry before seasoning and searing to achieve a beautiful caramelized crust.
• Don’t skip searing the ribs—this step builds the foundation of flavor for the entire dish.
• Use a good-quality wine you’d actually drink—the flavor concentrates during braising, so quality matters.
• Deglaze thoroughly after searing to capture all those flavorful brown bits stuck to the bottom.
• Rest before serving: Let the finished dish sit for 10-15 minutes after removing from the oven so the meat reabsorbs the juices.

These small touches make a big difference in achieving restaurant-quality depth and presentation.

Ingredients for This Red Wine Braised Short Ribs Recipe in Dutch Oven

Here’s everything you’ll need to bring this bold, sophisticated dish to life. While the ingredient list is simple, each component plays a crucial role in building complex flavors.

For the Short Ribs & Base:

• 4 lbs bone-in beef short ribs (about 6-8 pieces)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper (generous amounts)
• 3 tablespoons all-purpose flour (for dusting)
• 2 large carrots, peeled and cut into chunks
• 2 celery stalks, cut into chunks
• 1 large yellow onion, roughly chopped
• 6 cloves garlic, smashed
• 2 tablespoons tomato paste
• 3 cups dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
• 2 cups beef broth (preferably low-sodium)
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 tablespoon Worcestershire sauce

Optional Garnishes:

• Fresh chopped parsley
• Fresh thyme leaves
• Gremolata (lemon zest, parsley, garlic)
• Shaved Parmesan cheese
• Crispy fried shallots
• Freshly cracked black pepper

Everything in this list works together harmoniously—the red wine and aromatics create a deeply flavorful braising liquid that transforms tough short ribs into tender perfection. The garnishes are optional but add freshness and visual elegance.

Step 1: Prepare and Sear the Short Ribs

Preheat your oven to 325°F (165°C). Pat the short ribs completely dry with paper towels, then season generously on all sides with salt and pepper. Lightly dust with flour, shaking off any excess.

Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the short ribs on all sides until deeply browned and caramelized, about 3-4 minutes per side. This step is crucial for developing rich flavor. Remove the seared ribs and set aside on a plate.

Step 2: Build the Aromatic Base

Reduce heat to medium and add the chopped carrots, celery, and onion to the Dutch oven. Sauté for 5-6 minutes until the vegetables begin to soften and caramelize slightly. Add the smashed garlic and tomato paste, stirring constantly for 1-2 minutes until the tomato paste darkens and becomes fragrant.

Step 3: Deglaze with Red Wine

Pour in the red wine, using a wooden spoon to scrape up all the browned bits from the bottom of the Dutch oven—this is where tons of flavor lives. Bring the wine to a simmer and let it reduce by about one-third, approximately 8-10 minutes. This concentrates the flavors and cooks off the harsh alcohol taste.

Step 4: Add Broth and Herbs

Pour in the beef broth and add the fresh thyme, rosemary, bay leaves, and Worcestershire sauce. Stir everything together and bring to a gentle simmer. Taste the braising liquid and adjust seasoning with salt and pepper as needed.

Step 5: Braise in the Oven

Return the seared short ribs to the Dutch oven, nestling them into the liquid. The liquid should come about halfway up the sides of the meat—add more broth if needed. Cover the Dutch oven with its lid and transfer to the preheated oven.

Braise for 2½ to 3 hours, checking occasionally, until the meat is fork-tender and falling off the bone. The ribs are done when you can easily pull the meat apart with a fork.

Step 6: Finish and Serve

Carefully remove the Dutch oven from the oven. Transfer the short ribs to a serving platter and tent with foil to keep warm. Strain the braising liquid through a fine mesh strainer into a bowl or saucepan, discarding the solids. Skim off excess fat from the surface.

If desired, simmer the sauce on the stovetop for 10-15 minutes to reduce and thicken further. Pour the rich sauce over the short ribs, garnish with fresh parsley, thyme, or gremolata, and serve immediately while hot.

Notes

Wine Selection: Choose a full-bodied red wine with good structure. Cabernet Sauvignon and Merlot work beautifully, but avoid anything too tannic or sweet.

Timing Flexibility: Short ribs can braise anywhere from 2½ to 4 hours depending on size and your oven. They’re done when the meat is tender and pulls away easily.

Make-Ahead Magic: This Red Wine Braised Short Ribs Recipe in Dutch Oven tastes even better the next day. Make it a day ahead, refrigerate, then gently reheat before serving.

Watch Out for These Mistakes While Cooking

• Not searing the ribs properly: Rushing this step or not getting a deep brown crust means missing out on crucial flavor development.
• Using cheap wine: Since the wine is a star ingredient, using poor-quality wine will negatively impact the entire dish’s flavor.
• Skipping the deglazing step: Those browned bits on the bottom are pure flavor gold—don’t leave them behind.
• Braising at too high a temperature: Low and slow is key. Too hot and the meat will toughen instead of becoming tender.
• Not checking the liquid level: If the liquid evaporates too much during braising, the ribs can dry out. Check occasionally and add broth if needed.
• Cutting the braising time short: Patience is essential. Underdone short ribs will be tough and chewy instead of melt-in-your-mouth tender.
• Forgetting to skim the fat: The braising liquid will have fat floating on top—skim it off for a cleaner, more refined sauce.
• Serving immediately without resting: Letting the ribs rest allows the meat to reabsorb juices and results in better texture.

What to Serve With Red Wine Braised Short Ribs Recipe in Dutch Oven?

This elegant and rich dish deserves equally impressive accompaniments. Whether you want classic comfort or refined elegance, there’s a perfect side for this Red Wine Braised Short Ribs Recipe in Dutch Oven.

8 Delicious Recommendations:

Creamy Mashed Potatoes
Buttery, smooth mashed potatoes are the classic choice—perfect for soaking up every drop of that luxurious red wine sauce.

Creamy Polenta
Soft, cheesy polenta provides a silky base that complements the rich, tender meat beautifully.

Roasted Root Vegetables
Carrots, parsnips, and turnips roasted until caramelized add earthy sweetness and gorgeous color to the plate.

Buttered Egg Noodles
Simple, classic, and absolutely perfect for catching all that incredible sauce in every forkful.

Garlic Parmesan Risotto
Creamy, indulgent risotto elevates this into an ultra-luxurious Italian-inspired feast.

Crusty Artisan Bread
Warm, crusty bread is essential for mopping up every last bit of the deeply flavored braising liquid.

Sautéed Spinach or Swiss Chard
A simple green vegetable adds color, freshness, and a slight bitterness that balances the rich meat.

Red Wine Poached Pears (for dessert)
Continue the red wine theme with an elegant, light dessert that cleanses the palate after this hearty meal.

These pairings help round out the meal and create a complete, memorable dining experience.

Storage Instructions

This Red Wine Braised Short Ribs Recipe in Dutch Oven stores beautifully and often tastes even better as leftovers.

How to Store:

Refrigerator: Let the short ribs cool completely, then transfer to an airtight container with the sauce. They will keep in the fridge for up to 4 days.

Freezer: For longer storage, place cooled ribs and sauce in freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months.

Reheating:

Oven: Reheat in a covered Dutch oven or baking dish at 325°F (165°C) for 25-30 minutes or until heated through.

Stovetop: Gently reheat in a covered pot over low heat with a splash of broth, stirring occasionally until warmed throughout.

Always ensure internal temperature reaches 165°F (74°C) when reheating.

Estimated Nutrition (Per Serving – Based on 6 Servings)

Please note this is an approximate breakdown and may vary based on exact ingredients used.

Nutrient	Amount Per Serving
Calories	580
Protein	42g
Carbohydrates	12g
Dietary Fiber	2g
Sugar	4g
Total Fat	38g
Saturated Fat	16g
Unsaturated Fat	20g
Trans Fat	0g
Cholesterol	145mg
Sodium	720mg

This dish delivers a protein-rich, deeply satisfying meal—perfect for a special occasion dinner that feels truly indulgent.

Frequently Asked Questions

1. Can I make Red Wine Braised Short Ribs Recipe in Dutch Oven ahead of time?
Absolutely. In fact, this dish is perfect for making a day or two ahead. The flavors deepen and improve, and you can easily skim off solidified fat after refrigeration.

2. Can I use boneless short ribs instead?
Yes! Boneless short ribs work well, though they may cook slightly faster. Check for tenderness around the 2-hour mark.

3. What if I don’t have red wine?
You can substitute with additional beef broth plus a tablespoon of balsamic vinegar for acidity, though the flavor will be different and less complex.

4. Can I make this in a slow cooker instead of a Dutch oven?
Definitely. Sear the ribs in a skillet first, then transfer everything to a slow cooker and cook on low for 7-8 hours or high for 4-5 hours.

5. Why is my sauce too thin?
After removing the ribs, simmer the strained sauce on the stovetop to reduce and thicken, or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

6. Can I double this recipe?
Yes! Use a larger Dutch oven (7-9 quart) and double all ingredients. You may need to sear the ribs in multiple batches.

7. What’s the best wine to use for braising?
A medium to full-bodied dry red wine works best—Cabernet Sauvignon, Merlot, or Pinot Noir are all excellent choices.

8. How do I know when the short ribs are done?
The meat should be fork-tender and easily pull away from the bone. If there’s any resistance, continue braising and check every 30 minutes.

Conclusion

Red Wine Braised Short Ribs Recipe in Dutch Oven is the ultimate combination of rustic comfort and refined elegance—all cooked to perfection in one beautiful pot. With its melt-in-your-mouth tender beef and deeply flavorful red wine sauce, it’s everything you want in a special occasion meal, made achievable in your own kitchen.

Perfect for dinner parties, holiday celebrations, or romantic date nights at home, this Red Wine Braised Short Ribs Recipe in Dutch Oven is as impressive as it is delicious. Plus, with make-ahead convenience and unforgettable flavor, it’s a recipe you’ll return to again and again. So grab your Dutch oven and create something truly extraordinary.