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Red Wine Braised Short Ribs in Dutch Oven

A single, tender braised short ribs topped with a dark, glossy sauce and dried fruit, served over creamy yellow polenta.
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Make fall-off-the-bone tender beef short ribs using this straightforward Dutch oven method. The slow braise in red wine creates a rich, savory sauce perfect for comfort food dinners.

Ingredients

Scale
  • 3 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 tablespoon tomato paste
  • 1 bottle (750ml) dry red wine, like Cabernet Sauvignon
  • 4 cups beef broth
  • 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 softened, about 8 minutes.
  4. Add the minced garlic and tomato paste. 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 about one-third, approximately 10 minutes.
  6. Return the short ribs to the pot. Add the beef broth, thyme, rosemary, and bay leaves. The liquid should nearly cover the ribs.
  7. Bring the liquid to a simmer on the stovetop. Cover the Dutch oven tightly with the lid.
  8. Transfer the Dutch oven to a preheated oven at 325°F (160°C). Braise for 3 to 4 hours, or until the meat is fork-tender and easily pulls away from the bone.
  9. Carefully remove the short ribs from the pot. Skim any excess fat from the surface of the braising liquid.
  10. If you prefer a thicker sauce, simmer the remaining liquid on the stovetop until it reduces to your desired consistency, creating a rich beef gravy sauce. Adjust seasoning if needed.
  11. Serve the braised short ribs hot over mashed potatoes or creamy polenta.

Notes

  • For an even richer flavor, you can add 2 slices of bacon, diced, when sautéing the vegetables.
  • This is an excellent make ahead beef recipe; the flavor deepens overnight in the refrigerator. Reheat gently on the stovetop.
  • If you do not have a Dutch oven, you can use an oven-safe pot with a tight-fitting lid or a slow cooker (cook on low for 6-8 hours).

Nutrition

Find it online: https://dishicious.com/braised-short-ribs-red-wine-dutch-oven/