RED WINE SHORT RIB HEAVEN

I can still picture my grandmother, her hands dusted with flour, carefully browning short ribs on her stovetop. The aroma of simmering wine and herbs would fill the entire house, a promise of the comforting feast to come. Recreating that warmth and depth of flavor is always my goal, and today, I’m sharing all my secrets for the most amazing Red Wine Braised Short Ribs in Dutch Oven you’ll ever make!

The Ultimate Red Wine Braised Short Ribs in Dutch Oven: A Step-by-Step Guide

Okay, my friends, let’s talk about comfort food royalty: Red Wine Braised Short Ribs in Dutch Oven. This isn’t just a meal; it’s an experience. The tender, fall-off-the-bone meat, the rich, complex sauce… it’s pure magic. And the best part? While it tastes incredibly impressive, it’s surprisingly simple to make, especially when you have a trusty Dutch oven by your side. I’m going to walk you through every step, so you can create a truly unforgettable dish. Don’t be intimidated! I promise, you’ve got this.

What Makes This Recipe So Special?

There are a million braised short rib recipes out there, so what sets this one apart? It’s all about the details! We’re not just throwing ingredients into a pot; we’re building layers of flavor. From the initial sear to the final reduction of the sauce, every step is designed to maximize the depth and richness of the dish. Plus, using a Dutch oven ensures even cooking and incredible tenderness. Trust me, once you try this, you’ll never go back to another recipe.

The Ingredients You’ll Need

Let’s gather our ingredients. Quality is key here, so choose the best you can find. This dish is worth the investment!

• Short Ribs: 3-4 pounds, bone-in (English cut is ideal)
• Olive Oil: 2 tablespoons
• Kosher Salt and Freshly Ground Black Pepper: To taste
• Yellow Onion: 1 large, chopped
• Carrots: 2 large, chopped
• Celery: 2 stalks, chopped
• Garlic: 4 cloves, minced
• Tomato Paste: 2 tablespoons
• All-Purpose Flour: 2 tablespoons
• Dry Red Wine: 1 bottle (750ml), such as Cabernet Sauvignon, Merlot, or Chianti
• Beef Broth: 4 cups
• Fresh Thyme: 4 sprigs
• Bay Leaf: 1
• Fresh Parsley: Chopped, for garnish (optional)

Don’t be tempted to skimp on the wine! It’s a crucial component of the flavor profile. Choose a dry red that you enjoy drinking, as its character will shine through in the final dish. Think about pairing this with a hearty side like mashed potatoes or creamy polenta. You could even try serving it over Beef and Noodles for a truly decadent meal!

Step-by-Step Instructions: From Prep to Plate

Alright, let’s get cooking! Follow these steps carefully, and you’ll be rewarded with the most incredible Red Wine Braised Short Ribs in Dutch Oven.

1. Preheat your oven to 325°F (160°C). This low and slow cooking method is what makes the short ribs so incredibly tender.
2. Pat the short ribs dry with paper towels. This is crucial for getting a good sear. Moisture is the enemy of browning!
3. Season generously with kosher salt and freshly ground black pepper. Don’t be shy! Seasoning is key to developing flavor.
4. Heat the olive oil in your Dutch oven over medium-high heat. The oil should shimmer, but not smoke.
5. Sear the short ribs in batches. Don’t overcrowd the pot! Sear on all sides until deeply browned, about 3-4 minutes per side. This creates a beautiful crust and adds tons of flavor. Set the seared short ribs aside.
6. Add the chopped onion, carrots, and celery to the Dutch oven. Cook over medium heat until softened, about 8-10 minutes, stirring occasionally. The vegetables should be tender and slightly caramelized.
7. Add the minced garlic and tomato paste. Cook for 1 minute more, stirring constantly. The garlic should be fragrant, and the tomato paste should start to caramelize.
8. Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly. This will help thicken the sauce.
9. Pour in the red wine, scraping up any browned bits from the bottom of the Dutch oven. This is called “deglazing,” and it’s where all that delicious flavor is hiding! Let the wine simmer for 5-7 minutes, allowing it to reduce slightly.
10. Add the beef broth, thyme sprigs, and bay leaf. Bring the mixture to a simmer.
11. Return the short ribs to the Dutch oven, nestling them into the liquid. The liquid should come about halfway up the sides of the short ribs. If needed, add a little more beef broth.
12. Cover the Dutch oven and transfer it to the preheated oven.
13. Braise for 3-3.5 hours, or until the short ribs are fork-tender. The meat should easily pull away from the bone. Check the ribs after 2.5 hours. If the liquid is reducing too quickly, add a little more beef broth.
14. Remove the Dutch oven from the oven and let it rest for 15 minutes before serving. This allows the juices to redistribute, resulting in even more tender and flavorful short ribs.
15. Remove the short ribs from the Dutch oven and set them aside.
16. Strain the braising liquid through a fine-mesh sieve into a saucepan. Discard the solids.
17. Bring the sauce to a simmer over medium heat and cook until it has reduced to your desired consistency, about 15-20 minutes. This will concentrate the flavors and create a rich, glossy sauce. Keep a close eye on it to prevent burning.
18. Return the short ribs to the sauce and heat through.
19. Serve the Red Wine Braised Short Ribs in Dutch Oven over mashed potatoes, polenta, or your favorite side dish. Garnish with fresh parsley, if desired. Enjoy!

Success Tips for Perfect Short Ribs Every Time

Want to guarantee your Red Wine Braised Short Ribs are a home run? These tips are your secret weapon!

Golden Rules for Red Wine Braised Short Ribs in Dutch Oven

• Don’t skip the searing! This step is crucial for developing a rich, complex flavor. A deep, dark sear is what you’re aiming for. If you are looking for something quicker, you can try Garlic Butter Beef Bites.
• Use a good quality red wine. The wine is a key ingredient, so choose one that you enjoy drinking. Avoid “cooking wines,” as they often contain added salt and preservatives.
• Be patient with the braising time. The short ribs need time to become truly tender. Don’t rush the process!
• Don’t over-reduce the sauce. You want a rich, flavorful sauce, but you don’t want it to be too thick or syrupy. Watch it carefully as it reduces.
• Let the short ribs rest before serving. This allows the juices to redistribute, resulting in even more tender and flavorful meat.

Serving Suggestions: Complete the Meal

Red Wine Braised Short Ribs in Dutch Oven are incredibly versatile. They pair well with a variety of side dishes. Here are a few of my favorites:

• Mashed Potatoes: Creamy, buttery mashed potatoes are a classic accompaniment.
• Polenta: Creamy polenta is a delicious alternative to mashed potatoes.
• Risotto: A rich, creamy risotto is another excellent choice.
• Roasted Vegetables: Roasted root vegetables, such as carrots, parsnips, and potatoes, are a healthy and flavorful side dish.
• Green Salad: A simple green salad provides a refreshing contrast to the richness of the short ribs.

And for dessert? Something equally decadent, like a dark chocolate mousse or a rich cheesecake, would be perfect. If you want something a little lighter, try a fruit tart or a scoop of vanilla ice cream.

Make-Ahead Instructions: Perfect for Entertaining

Planning a dinner party? These Red Wine Braised Short Ribs in Dutch Oven are the perfect make-ahead dish! You can prepare them up to 2 days in advance. Simply follow the recipe through step 15 (removing the short ribs and straining the sauce). Let the short ribs and sauce cool completely, then store them separately in airtight containers in the refrigerator. When you’re ready to serve, reheat the sauce in a saucepan over medium heat, then add the short ribs and heat through. This dish is also freezer-friendly! Freeze the short ribs and sauce separately in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Troubleshooting: Common Issues and Solutions

Even the best cooks encounter challenges from time to time. Here are a few common issues you might encounter when making Red Wine Braised Short Ribs in Dutch Oven, and how to solve them:

• Short ribs are tough: This usually means they haven’t been braised long enough. Return them to the oven and continue braising until they are fork-tender.
• Sauce is too thin: Simmer the sauce for a longer period of time to allow it to reduce further. You can also whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it.
• Sauce is too thick: Add a little beef broth to thin it out.
• Short ribs are dry: Make sure the liquid comes about halfway up the sides of the short ribs during braising. If needed, add more beef broth.

Don’t be afraid to experiment with different flavors! Sometimes I like to add a touch of balsamic vinegar to the sauce for extra tang, or a pinch of red pepper flakes for a little heat. You can also try using different herbs, such as rosemary or oregano. And if you’re looking for another slow-cooked comfort food option, be sure to check out my recipe for Beef Stew!

Variations: Put Your Own Spin on It

This recipe is a great starting point, but feel free to get creative and add your own personal touch! Here are a few ideas:

• Add mushrooms: Sauté sliced mushrooms along with the onions, carrots, and celery for an earthy flavor.
• Add bacon: Cook diced bacon in the Dutch oven before searing the short ribs for a smoky flavor.
• Add balsamic vinegar: Stir in a tablespoon of balsamic vinegar to the sauce for a touch of acidity.
• Add a pinch of red pepper flakes: For a little heat, add a pinch of red pepper flakes to the sauce.
• Use different herbs: Experiment with different herbs, such as rosemary, oregano, or sage.

You can also try serving this over Steak & Cheddar Potato Casserole for a super filling meal!

Conclusion: A Culinary Triumph Awaits

There you have it! My complete guide to making the most decadent, melt-in-your-mouth Red Wine Braised Short Ribs in Dutch Oven. I know it might seem like a lot of steps, but trust me, each one is important for creating a truly unforgettable dish. So, gather your ingredients, put on some music, and get ready to create some magic in your kitchen. I promise, you won’t be disappointed. Happy cooking!

Red Wine Braised Short Ribs in Dutch Oven

Amelia

Indulge in the ultimate comfort food with these Red Wine Braised Short Ribs, cooked to tender perfection in a Dutch oven. This recipe delivers fall-off-the-bone meat and a rich, complex sauce that will impress your family and friends.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 55 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 850 kcal

Equipment

• Dutch oven
• Cutting board
• Chef’s knife
• Measuring spoons
• Measuring cups
• Paper towels
• fine mesh sieve
• saucepan
• Tongs or slotted spoon
• Oven

Ingredients

  

• 3-4 pounds bone-in short ribs English cut ideal
• 2 tablespoons olive oil
• Kosher salt to taste
• Freshly ground black pepper to taste
• 1 large yellow onion, chopped
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 4 cups beef broth
• 4 sprigs fresh thyme
• 1 bay leaf
• Chopped fresh parsley, for garnish optional

Instructions

 

• Preheat your oven to 325°F (160°C).
• Pat the short ribs dry with paper towels.
• Season generously with kosher salt and freshly ground black pepper.
• Heat the olive oil in your Dutch oven over medium-high heat.
• Sear the short ribs in batches on all sides until deeply browned, about 3-4 minutes per side. Set the seared short ribs aside.
• Add the chopped onion, carrots, and celery to the Dutch oven. Cook over medium heat until softened, about 8-10 minutes, stirring occasionally.
• Add the minced garlic and tomato paste. Cook for 1 minute more, stirring constantly.
• Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
• Pour in the red wine, scraping up any browned bits from the bottom of the Dutch oven. Let the wine simmer for 5-7 minutes, allowing it to reduce slightly.
• Add the beef broth, thyme sprigs, and bay leaf. Bring the mixture to a simmer.
• Return the short ribs to the Dutch oven, nestling them into the liquid. The liquid should come about halfway up the sides of the short ribs. If needed, add a little more beef broth.
• Cover the Dutch oven and transfer it to the preheated oven.
• Braise for 3-3.5 hours, or until the short ribs are fork-tender. Check the ribs after 2.5 hours. If the liquid is reducing too quickly, add a little more beef broth.
• Remove the Dutch oven from the oven and let it rest for 15 minutes before serving.
• Remove the short ribs from the Dutch oven and set them aside.
• Strain the braising liquid through a fine-mesh sieve into a saucepan. Discard the solids.
• Bring the sauce to a simmer over medium heat and cook until it has reduced to your desired consistency, about 15-20 minutes.
• Return the short ribs to the sauce and heat through.
• Serve over mashed potatoes, polenta, or your favorite side dish. Garnish with fresh parsley, if desired.

Notes

For richer flavor, marinate the short ribs in red wine, herbs, and garlic overnight before searing. If the sauce is too acidic, add a teaspoon of sugar or honey to balance the flavors. Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the oven.