Red Wine Braised Short Ribs in Dutch Oven

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The first time I made Red Wine Braised Short Ribs in Dutch Oven , I was trying to impress my family with a dish that looked and tasted like it came straight out of a fine dining restaurant.

I expected it to be complicated, but to my surprise, it turned out to be one of the most foolproof recipes I had ever attempted. Braising short ribs is a slow process, but it requires very little hands-on effort, making it perfect for beginner cooks looking to create a gourmet meal with minimal stress. The magic of this dish is in the slow cooking—giving the beef time to soak up the rich, savory flavors of red wine, aromatic herbs, and hearty vegetables. The result? Melt-in-your-mouth beef that pairs beautifully with mashed potatoes or crusty bread.

If you’ve never made braised meat before, this is the perfect recipe to start with. It’s simple, incredibly forgiving, and allows you to practice key cooking techniques like browning, deglazing, and slow roasting. Plus, the long cooking time means all the flavors develop naturally, so you don’t need any fancy seasonings—just a bit of patience.

Red Wine Braised Short Ribs in Dutch Oven

Why This Recipe is Special

Red wine braised short ribs stand out because of their depth of flavor, effortless cooking process, and adaptability. Here’s why this dish is worth trying:

Beginner-Friendly: While it may sound fancy, this dish requires no special skills—just time and a Dutch oven.
Rich, Deep Flavor: Reducing the wine intensifies its taste, creating a luscious sauce that infuses every bite of the beef.
Perfect for Entertaining: The hands-off cooking method lets you prepare this dish ahead of time, making it great for dinner parties.

Versatile Pairings: Serve with mashed potatoes, polenta, roasted vegetables, or even buttered noodles.
Great for Leftovers: The flavors get even better the next day, making it ideal for meal prepping.

Ingredients and Preparation

Each ingredient in this dish plays an important role in achieving the perfect balance of flavor and texture. Here’s a breakdown:

Beef Short Ribs: The star of the dish—bone-in short ribs provide the best flavor, but boneless can work too.
Salt and Black Pepper: Essential for seasoning the meat and drawing out its natural flavors.
Olive Oil: Used for browning the short ribs, creating a flavorful crust.

Onion: Adds sweetness and depth to the sauce.
Carrots and Celery: These aromatics provide a classic base for the braising liquid.
Garlic: Enhances the overall savoriness of the dish.

Tomato Paste: Adds umami and helps thicken the sauce.
Red Wine (Cabernet Sauvignon preferred): The key to a deep, rich sauce; it also tenderizes the meat. (Substitute with beef broth if avoiding alcohol.)
Beef Broth: Complements the wine and provides additional depth.

Bay Leaves, Thyme, and Oregano: These herbs add earthiness and complexity to the dish.

Ingredient Substitutions

Short Ribs: Substitute with beef chuck roast or oxtail for a similar effect.
Red Wine: Replace with beef broth or a mix of broth and balsamic vinegar.

Tomato Paste: Swap for canned tomatoes if needed.
Fresh Herbs: Use dried herbs in a pinch (1 teaspoon of dried herbs for every tablespoon of fresh).

Step-by-Step Instructions

Step 1: Prep the Short Ribs

Preheat your oven to 350°F. Pat the short ribs dry with paper towels and generously season them with salt and black pepper. This helps create a deep, flavorful crust when seared.

Step 2: Sear the Meat

In a Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until deeply browned, about 5-6 minutes per side. Work in batches if necessary. Once browned, transfer them to a plate and set aside.

Step 3: Sauté the Vegetables

In the same pot, add the diced onions and cook until soft and translucent, about 8-10 minutes. Stir in the carrots and celery, cooking for another 3-5 minutes. Add the garlic and tomato paste, cooking for a minute until fragrant.

Step 4: Deglaze with Red Wine

Pour in the red wine, scraping up any browned bits from the bottom of the pot (this is where a lot of flavor is). Let it simmer until the wine reduces by half, about 15-20 minutes.

Step 5: Add the Broth and Herbs

Stir in the beef broth, then return the short ribs to the pot. Add the bay leaves, thyme, and oregano. Bring everything to a gentle simmer.

Step 6: Braise in the Oven

Cover the Dutch oven with a lid and transfer it to the oven. Let it braise for about 2 ½ to 3 hours. Check the meat after 2 hours—when done, it should be fork-tender and nearly falling off the bone.

Step 7: Make the Sauce

Remove the short ribs from the pot and cover them with foil to keep warm. Strain the sauce through a fine mesh sieve, discarding the vegetables if desired. Simmer the liquid until it thickens slightly. If needed, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the sauce for extra thickness.

Step 8: Serve and Enjoy

Plate the short ribs over mashed potatoes, polenta, or buttered noodles. Spoon the rich red wine sauce over the top and garnish with fresh herbs.

Beginner Tips and Notes

How to Tell If the Meat is Done: The meat should be fall-off-the-bone tender. Test by piercing with a fork—if it slides in effortlessly, it’s ready.
Fixing a Thin Sauce: If your sauce is too runny, let it simmer uncovered for a few extra minutes to reduce and thicken naturally.

Avoid Overcrowding the Pan: When searing the ribs, do it in batches to ensure even browning.
Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently in the oven at 300°F or on the stovetop over low heat.

Serving Suggestions

Side Dishes:

Mashed Potatoes: The ultimate comfort pairing.

Polenta: Creamy and rich, it soaks up the sauce beautifully.
Roasted Vegetables: Lighten up the meal with roasted carrots, green beans, or Brussels sprouts.
Buttered Egg Noodles: Perfect for catching every drop of sauce.

Wine Pairing:

Cabernet Sauvignon: If you cooked with it, enjoy a glass alongside your meal.
Merlot or Malbec: Smooth and fruity, complementing the richness of the dish.

Conclusion

If you’ve never braised meat before, red wine braised short ribs are the perfect place to start. With minimal hands-on effort, you’ll create a dish that’s both impressive and deeply comforting. The slow-cooked beef practically melts in your mouth, while the rich red wine sauce elevates the flavors to gourmet levels. Whether you’re cooking for a cozy dinner at home or entertaining guests, this dish is sure to be a showstopper.

Give it a try and let me know how it turns out in the comments. What sides did you pair it with? Did you make any tweaks to the recipe? I’d love to hear your thoughts. Happy cooking!

FAQ About Red Wine Braised Short Ribs

Can I make this recipe without red wine?

Yes, you can substitute the red wine with additional beef broth or a mix of beef broth and balsamic vinegar. The wine adds depth to the sauce, but the dish will still be flavorful without it.

Can I use boneless short ribs instead of bone-in?

Yes, boneless short ribs can be used, but they may cook slightly faster. Bone-in short ribs add more flavor and richness to the sauce due to the marrow released during braising.

How can I thicken the sauce?

If the sauce is too thin after braising, let it simmer uncovered on the stovetop until it reduces. You can also mix one tablespoon of cornstarch with two tablespoons of water and stir it in to thicken the sauce.

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Red Wine Braised Short Ribs in Dutch Oven

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Author: Natalie
Total Time: 3 hours 20 minutes
Yield: 6 servings 1x

Diet: Gluten Free

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Description

This Red Wine Braised Short Ribs is a rich and comforting dish featuring tender, fall-apart beef slow-cooked in a flavorful red wine sauce. Perfect for special occasions or cozy family dinners, this foolproof recipe delivers deep, savory flavors with minimal effort.

Ingredients

Scale

3–4 lbs bone-in short ribs (about 8–10 pieces)

Salt and black pepper, to taste
2 tablespoons olive oil
1 large onion, diced

2 carrots, diced
2 celery stalks, diced
3 cloves garlic, smashed

2 tablespoons tomato paste
2 cups Cabernet Sauvignon (or other dry red wine)
3 cups beef broth

2 bay leaves
1 sprig thyme
1 sprig oregano

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Instructions

Prepare the short ribs: Pat the short ribs dry and season generously with salt and black pepper on all sides. Let them rest at room temperature for about 15 minutes while you heat the Dutch oven.
Sear the meat: Heat olive oil in a large Dutch oven over medium-high heat. Add the short ribs in batches, making sure not to overcrowd the pan. Sear each side for about 5-6 minutes until deeply browned, then transfer to a plate.
Cook the vegetables: In the same pot, add diced onions and cook for about 8-10 minutes until softened. Stir in the carrots and celery, cooking for another 3-5 minutes. Add the garlic and tomato paste, stirring well, and cook for 1-2 minutes until fragrant.

Deglaze with red wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, until the wine has reduced by half.
Add broth and herbs: Stir in the beef broth, then return the short ribs to the pot. Add the bay leaves, thyme, and oregano. Bring everything to a gentle simmer before covering with a lid.
Braise in the oven: Transfer the covered Dutch oven to a preheated 350°F oven. Let the ribs braise for 2 ½ to 3 hours, checking after 2 hours to see if the meat is tender. The ribs are done when they are fork-tender and easily pull apart from the bone.

Make the sauce: Remove the short ribs from the pot and cover with foil to keep warm. Strain the sauce through a fine mesh sieve, discarding the vegetables if desired. Return the strained sauce to the pot and simmer until slightly thickened. If a thicker sauce is preferred, mix one tablespoon of cornstarch with two tablespoons of water and stir it in, cooking for a few more minutes.
Serve and enjoy: Serve the short ribs over mashed potatoes, polenta, or buttered noodles, spooning the rich red wine sauce over the top. Garnish with fresh herbs if desired.

Notes

If using boneless short ribs, check for doneness around the 2-hour mark as they may cook faster.

For a deeper sauce flavor, let the wine reduce fully before adding the broth.
If making ahead, store the ribs and sauce separately in the fridge. The sauce can be skimmed for excess fat before reheating.
The dish can also be made in a slow cooker by following the stovetop instructions until the braising step, then transferring everything to a slow cooker on low for 6-8 hours.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Dinner