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​​​​​​​​​​​​​​Red Wine Braised Short Ribs Recipe in Dutch Oven
Marigold Voss

Red Wine Braised Short Ribs in Dutch Oven

Tender, fall-off-the-bone beef short ribs slowly braised in a rich red wine sauce with aromatic vegetables and herbs, cooked to perfection in a Dutch oven. A classic comfort dish ideal for special occasions or cozy dinners.
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Prep Time 20 minutes
Cook Time 3 hours
Braising Time 2 hours 30 minutes
Total Time 3 hours 30 minutes
Servings: 4 People
Course: Dinner, Main Course
Cuisine: American, French
Calories: 620
Ingredients Equipment Method Video Notes

Ingredients
  

  • 3 lbs Beef short ribs Bone-in
  • 2 tbsps Olive oil For searing
  • 1 tsp Salt To taste
  • 1 tsp Black pepper Freshly ground
  • 1 cup Onion Chopped
  • 4 cloves Garlic Minced
  • 1 cup Carrots Chopped
  • 1 cup Onion Chopped
  • 1 cup Celery Chopped
  • 2 tbsp Tomato paste
  • 2 cup Red wine Dry variety
  • 2 cup Beef broth Low sodium
  • 2 sprigs Fresh thyme
  • 2 leaves Bay leaves

Equipment

  • 1 Dutch oven Oven-safe, heavy-bottom
  • 1 Tongs For turning ribs
  • 1 Cutting board For vegetables
  • 1 Knife Sharp
  • 1 Wooden spoon For scraping fond

Method
 

  1. Preheat oven to 325°F (165°C).
  2. Season short ribs with salt and black pepper.
  3. Heat olive oil in a Dutch oven over medium-high heat.
  4. Sear short ribs on all sides until deeply browned.
  5. Remove ribs and set aside.
  6. Add onion, carrots, and celery to the pot and sauté until softened.
  7. Add garlic and tomato paste and cook for 1 minute.
  8. Pour in red wine and scrape the bottom of the pot.
  9. Simmer until wine reduces by half.
  10. Add beef broth, thyme, and bay leaves.
  11. Return short ribs to the Dutch oven.
  12. Cover and transfer to the oven.
  13. Braise for 2½ to 3 hours until meat is tender.
  14. Remove from oven and rest briefly before serving.

Video

Notes

Recipe Notes:
  • Use a dry red wine like Cabernet Sauvignon or Merlot.
  • Make one day ahead for deeper flavor.
  • Skim excess fat from the sauce before serving.
  • Serve with mashed potatoes, polenta, or crusty bread.