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Red wine braised short ribs simmering in a Dutch oven.

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.
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Prep Time 25 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 55 minutes
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.