Red Wine Braised Short Ribs in Dutch Oven Recipe

Red Wine Braised Short Ribs in Dutch Oven is pure comfort in a single pot: tender, fall-off-the-bone beef nestled in a rich, silky wine sauce studded with sweet carrots and earthy herbs. This dish feels like a warm hug on a chilly day and earns its spot as a true showstopper for both family dinners and dinner parties. The aroma alone will transport you straight to a cozy bistro, and it’s all beautifully achievable in your own kitchen with just a handful of wholesome, flavorful ingredients.

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

There’s real magic in using simple ingredients that shine. Each element in this dish plays a vital role in building those deep, savory layers of flavor that define Red Wine Braised Short Ribs in Dutch Oven. Gather these items for a meal that delivers elegance without any fuss.

• Beef short ribs: Choose bone-in for maximum flavor and succulence as the marrow enriches the sauce while braising.
• Kosher salt and fresh cracked black pepper: Balance and enhance the natural flavors of the beef with proper seasoning.
• Olive oil: A quick sear in good olive oil creates a golden crust and builds flavor right from the start.
• Yellow onions: They caramelize and sweeten, providing a savory depth to your braising base.
• Carrots: Sweet, tender carrots become melt-in-your-mouth bites and round out the sauce with lovely color.
• Celery stalks: Celery’s subtle aroma completes the classic aromatics trio and keeps things hearty.
• Fresh garlic: A few smashed cloves bring that unmistakable, comforting punch.
• Tomato paste: This small addition intensifies the sauce with rich color and tartness.
• Dry red wine: A full-bodied wine gives the dish elegance, depth, and an irresistibly glossy sauce—use one you’d happily sip.
• Beef stock: This savory liquid supports the wine, coaxing every bit of flavor from your ribs.
• Bay leaves: Tucked into the braise, they infuse herbaceous nuance that rounds out the sauce.
• Fresh rosemary and thyme: These woody herbs offer unmistakable fragrance that weaves through every bite.

How to Make Red Wine Braised Short Ribs in Dutch Oven

Step 1: Season and Sear the Short Ribs

Start by patting your short ribs dry with paper towels, then shower them generously with kosher salt and black pepper. This not only adds flavor but also helps create that crave-worthy crust when you sear. Heat olive oil in your Dutch oven over medium-high, and, working in batches, brown the ribs on all sides until they’re deeply caramelized. Don’t rush this part—the fond at the bottom of the pot is your flavor foundation.

Step 2: Sauté the Vegetables

Once the short ribs are beautifully browned, set them aside and add the chopped onions, carrots, and celery right into the same pot. Cook these aromatics, stirring occasionally, until they’re soft and starting to pick up color, scraping up any golden bits stuck to the bottom for extra flavor. Sauté the garlic for the final minute for that lovely aroma.

Step 3: Build the Braising Base

Stir in the tomato paste and let it cook for a minute or two until darkened and fragrant. Pour in the red wine, giving everything a gentle stir, and then let it simmer until reduced by half—this step intensifies the wine’s bold, robust notes that define Red Wine Braised Short Ribs in Dutch Oven. Add the beef stock, bay leaves, rosemary, and thyme.

Step 4: Braise Low and Slow

Nestle the seared ribs (and any juices) back into the Dutch oven, making sure they’re mostly submerged in the liquid. Bring everything to a gentle simmer, then cover and transfer to a preheated oven at 325°F (165°C). Allow the short ribs to braise for about 2.5 to 3 hours, until they’re so tender a fork slips right through.

Step 5: Finish the Sauce

When the meat is ultra-tender, remove the Dutch oven from the oven. Carefully transfer the ribs and veggies to a platter and tent loosely with foil. Discard the bay leaves and herb stems. Skim excess fat off the surface, then reduce the sauce on the stovetop if you’d like it thicker. Return the short ribs to the pot or ladle the luscious sauce over them before serving.

How to Serve Red Wine Braised Short Ribs in Dutch Oven

Garnishes

To top off your Red Wine Braised Short Ribs in Dutch Oven with style, consider a shower of chopped fresh parsley, a few sprigs of thyme, or a scattering of lemon zest. These bright, fresh elements cut through the richness and add pops of color, making your dish pop on the table.

Side Dishes

There’s nothing better than serving the ribs over a bed of creamy mashed potatoes, silky polenta, or even buttery egg noodles to soak up every drop of the sauce. Don’t forget crusty bread for sopping—it’s pure joy.

Creative Ways to Present

For a dinner party spin, serve the short ribs as sliders on toasted buns with a dollop of horseradish cream. Or, pile the shredded beef over crispy potatoes for a rustic take on loaded fries. No matter how you plate them, Red Wine Braised Short Ribs in Dutch Oven always feels luxurious.

Make Ahead and Storage

Storing Leftovers

Leftover Red Wine Braised Short Ribs in Dutch Oven keep beautifully for up to 3 days in an airtight container in the refrigerator. The flavors deepen overnight, so it’s a win for make-ahead planning or cozy lunches.

Freezing

If you’d like to freeze extra portions, let everything cool completely first. Pack the ribs and sauce together in freezer-safe containers, making sure to leave some room for expansion. They’ll stay delicious for up to 3 months—just thaw overnight before reheating.

Reheating

For best results, gently reheat Red Wine Braised Short Ribs in Dutch Oven on the stovetop over low, adding a splash of stock or water if needed to loosen the sauce. You can also warm them in a covered dish in the oven at 300°F (150°C) until hot throughout.

FAQs

Can I use boneless short ribs instead?

Boneless short ribs work in a pinch, but bone-in offers richer flavor and helps keep the meat moist and tender throughout the long braise. If you use boneless, check for doneness a bit earlier.

Which red wine is best for this recipe?

Choose a dry, full-bodied red wine like Cabernet Sauvignon, Merlot, Zinfandel, or even a Syrah. Always use a wine you’d happily drink—your dinner will taste so much better for it!

Do I need to strain the sauce?

It’s not necessary, but straining gives you an ultra-silky finish if you prefer. Many people love rustic, chunky vegetables in their sauce, so it all comes down to your style.

Can I make Red Wine Braised Short Ribs in Dutch Oven ahead of time?

Absolutely! In fact, this dish tastes even better the next day as the flavors meld. Just reheat gently and serve—perfect for entertaining or a low-stress weekend meal.

Is there an alcohol-free option?

If you prefer to skip the wine, use extra beef stock with a splash of balsamic vinegar and a teaspoon of tomato paste. While you’ll miss some depth that wine provides, you’ll still have delicious braised short ribs.

Final Thoughts

There’s something special about sharing a pot of Red Wine Braised Short Ribs in Dutch Oven—each spoonful is rich with flavor and comforting warmth. I hope this recipe finds its way to your table soon and becomes a new favorite for all those moments that call for something extra memorable!

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