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Red Wine Braised Short Ribs in Dutch Oven

Close-up of a single, tender braised short ribs piece covered in a rich, dark glaze, resting in sauce.
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Make fall-off-the-bone tender braised short ribs at home. This recipe uses a slow braise in red wine for rich, savory flavor, resulting in restaurant-quality comfort food.

Ingredients

Scale
  • 4 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup dry red wine (like Cabernet Sauvignon)
  • 4 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • Salt and black pepper to taste

Instructions

  1. Season the short ribs generously 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 the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic and 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 simmer and reduce by half, about 5 minutes.
  6. Return the short ribs to the Dutch oven. Add the beef broth, diced tomatoes, thyme, rosemary, and bay leaves. The liquid should mostly cover the ribs.
  7. Bring the liquid to a simmer on the stovetop.
  8. Cover the Dutch oven tightly with a lid and transfer it to a preheated oven at 325 degrees Fahrenheit.
  9. Braise for 3 to 4 hours, or until the meat is fork-tender and easily pulls away from the bone.
  10. Carefully remove the short ribs from the pot and set them aside, keeping them warm.
  11. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off excess fat from the surface of the liquid.
  12. Simmer the sauce on the stovetop until it thickens into a rich gravy, about 10 to 15 minutes. Taste and adjust seasoning if needed.
  13. Serve the tender braised short ribs drizzled generously with the rich beef gravy. Pair with creamy mashed potatoes or polenta.

Notes

  • For make ahead short ribs recipe preparation, you can cool and refrigerate the ribs and sauce separately for up to 2 days. Reheat gently on the stovetop or in the oven before serving.
  • If you prefer an easy slow cooker short ribs method, sear the ribs and sauté the vegetables on the stove, then transfer everything to the slow cooker and cook on low for 7 to 8 hours.
  • To achieve restaurant quality short ribs at home, make sure you sear the meat deeply before braising; this builds essential flavor for the final sauce.

Nutrition

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