Red Wine Braised Short Ribs in Dutch Oven is a delightful dish that brings warmth and comfort to any table. This recipe features tender, fall-apart bone-in beef short ribs, slow-cooked in rich gravy, making it an ideal meal for family gatherings or cozy dinners with friends. The use of a Dutch Oven ensures even cooking and deep flavors that elevate this classic comfort food.

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Why You’ll Love This Recipe

Tender and Flavorful: The slow cooking process allows the meat to absorb all the delicious flavors from the red wine and herbs.
Easy Preparation: With simple steps and minimal hands-on time, this recipe is perfect for both novice and experienced cooks.
Versatile Dish: Serve these short ribs over mashed potatoes, polenta, or alongside crusty bread for a complete meal.
Great for Entertaining: Impress your guests with this hearty dish that looks and tastes gourmet but is easy to prepare at home.
Make Ahead: The flavors deepen when reheated, making it a fantastic make-ahead option for busy days.

Tools and Preparation

Before diving into the cooking process, gather your tools. Having the right equipment will ensure a smooth experience.

Essential Tools and Equipment

Importance of Each Tool

6 Qt Dutch Oven: This tool provides even heat distribution, perfect for braising meats like short ribs.
Sharp Knife: A good knife makes chopping vegetables quick and easy, ensuring uniform pieces that cook evenly.
Wooden Spoon: Ideal for stirring and scraping up those flavorful bits from the bottom of the pot without scratching your cookware.

Ingredients

Red Wine Braised Short Ribs is the best recipe for tender fall apart bone-in beef short ribs slow cooked with gravy in a Dutch Oven. This is a perfect comfort meal you can make at home for your friends and family!

For the Braise

2 tablespoons olive oil
3-4 pounds bone-in short ribs (8-10 pieces)
Salt (pepper to taste)
1 large onion (diced)
2 stalks celery (diced)
2 carrots (diced)
3 cloves garlic (crushed)
2 tablespoons tomato paste
2 cups wine (Cabernet Sauvignon)
3 cups beef broth
2 bay leaves
1 sprig thyme
1 sprig oregano

How to Make Red Wine Braised Short Ribs in Dutch Oven

Step 1: Preheat the Oven

To start, let’s preheat the oven to 350°F. This temperature is perfect for braising our short ribs slowly until they’re tender.

Step 2: Prepare the Meat

Rinse and pat dry the meat.
Generously season with salt and pepper on all sides.

Step 3: Brown the Ribs

Heat 2 tbsp olive oil in a 6 Qt Dutch oven over medium-high heat.
Brown the meat in two batches for 5-6 minutes on each side.
Transfer browned ribs to a plate and set aside.

Step 4: Sauté Vegetables

Add diced onion to the pot.
Cook for 8-10 minutes or until translucent and softened.
Add diced celery and carrots; cook for an additional 3-5 minutes.

Step 5: Add Garlic and Tomato Paste

Stir in crushed garlic and tomato paste into the vegetable mixture.
Cook for a few more minutes until fragrant.

Step 6: Incorporate Wine

Pour in 2 cups of wine.
Bring to a boil, then lower heat to medium.
Simmer until reduced by half, about 15-20 minutes.

Step 7: Combine Broth

Add 3 cups of beef broth into the pot while stirring everything together.

Step 8: Return Ribs

Transfer browned ribs back into the pot.
Add bay leaves, thyme, and oregano on top of the meat.

Step 9: Bake

Cover with a lid and transfer to the oven. Cook for 2½-3 hours or until ribs are tender.

Step 10: Finish Up

Once done, transfer meat to a plate and cover with foil.
Strain sauce from vegetables; discard solids.
Pour strained liquid back into pot; simmer until thickened.

Enjoy your Red Wine Braised Short Ribs in Dutch Oven! This dish promises rich flavor with every bite, perfect for any occasion!

How to Serve Red Wine Braised Short Ribs in Dutch Oven

Serving Red Wine Braised Short Ribs is an opportunity to impress your guests and create a comforting meal. Here are some delightful ways to serve this dish that will enhance its rich flavors.

With Creamy Mashed Potatoes

Creamy mashed potatoes provide a smooth base that absorbs the savory sauce, making each bite a treat.

Over Polenta

Soft, creamy polenta adds a unique texture and enhances the overall taste of the short ribs, offering a delightful twist.

With Roasted Vegetables

Roasted seasonal vegetables add color and nutrition to your plate, complementing the rich flavors of the beef.

On a Bed of Egg Noodles

Serving the short ribs over egg noodles creates a hearty meal, allowing the noodles to soak up the delicious gravy.

Paired with Fresh Bread

A warm, crusty bread is perfect for sopping up any remaining sauce on your plate, enhancing every last bite.

Served with a Side Salad

A light salad balances the richness of the short ribs, providing freshness and crunch with each mouthful.

How to Perfect Red Wine Braised Short Ribs in Dutch Oven

To ensure your Red Wine Braised Short Ribs turn out perfectly every time, consider these helpful tips.

Choose Quality Meat: Opt for well-marbled bone-in short ribs for maximum flavor and tenderness.
Sear Properly: Take your time when browning the meat; this step develops deep flavor through caramelization.
Adjust Seasoning: Taste as you cook and adjust salt and pepper as needed for balanced flavors.
Use Fresh Herbs: Fresh herbs like thyme and oregano elevate the dish’s aroma and taste compared to dried versions.
Let It Rest: Allow the cooked short ribs to rest before serving; this helps retain moisture and improves tenderness.
Thicken Sauce Wisely: If you prefer a thicker sauce, consider adding a bit of cornstarch slurry towards the end of cooking.

Best Side Dishes for Red Wine Braised Short Ribs in Dutch Oven

Pairing side dishes with Red Wine Braised Short Ribs can take your meal from good to extraordinary. Here are some excellent choices:

Garlic Bread: Crunchy on the outside and soft on the inside, garlic bread is perfect for soaking up that delicious sauce.
Steamed Asparagus: Lightly steamed asparagus adds freshness and contrasts beautifully with the rich flavors of short ribs.
Brussels Sprouts: Roasting Brussels sprouts brings out their natural sweetness while providing a hearty side option.
Colcannon: This traditional Irish dish blends mashed potatoes with cabbage or kale for added depth and flavor.
Cauliflower Gratin: Creamy cauliflower gratin offers comfort while being slightly lighter than traditional potato dishes.
Baked Sweet Potatoes: The natural sweetness of baked sweet potatoes pairs well with savory braised ribs, adding variety to your meal.

Common Mistakes to Avoid

When making Red Wine Braised Short Ribs in Dutch Oven, it’s easy to make a few common errors that can affect the final dish. Here are some mistakes to watch out for:

Skipping the seasoning – Failing to season the meat before browning can lead to bland ribs. Always ensure you generously season with salt and pepper.
Rushing the browning process – Browning adds depth of flavor. Take your time and brown each side for 5-6 minutes; this step is crucial.
Neglecting to deglaze – Not scraping up the browned bits from the bottom of the pot can mean losing flavor. After browning, add wine and scrape those bits up!
Overcooking or undercooking – Cooking times are important for tenderness. Follow recommended cooking times closely to achieve fall-off-the-bone results.
Using low-quality wine – The wine significantly impacts flavor. Choose a good quality Cabernet Sauvignon for a rich sauce.
Not letting the sauce thicken – Skipping the reduction step will leave you with a watery sauce. Simmer until it reaches your desired thickness.

Storage & Reheating Instructions

Refrigerator Storage

Store in an airtight container for up to 3 days.
Make sure the dish is completely cooled before sealing.

Freezing Red Wine Braised Short Ribs in Dutch Oven

Freeze in a safe container or freezer bag for up to 3 months.
Label containers with date and contents for easy identification.

Reheating Red Wine Braised Short Ribs in Dutch Oven

Oven: Preheat oven to 350°F and cover with foil. Heat for about 25 minutes until warmed through.
Microwave: Place in a microwave-safe dish, cover, and heat on medium power for 2-3 minutes, stirring halfway through.
Stovetop: Heat on low in a pot, stirring occasionally until hot. Add a splash of beef broth if needed.

Frequently Asked Questions

Here are some common questions about making Red Wine Braised Short Ribs in Dutch Oven:

Can I use another type of wine?

Yes! While Cabernet Sauvignon is recommended, other full-bodied red wines like Merlot or Zinfandel can work well too.

How do I know when the ribs are done?

The ribs are done when they are fork-tender and easily pull away from the bone.

Can I make this recipe ahead of time?

Absolutely! This dish tastes even better the next day after flavors meld together.

What sides pair well with Red Wine Braised Short Ribs in Dutch Oven?

Mashed potatoes, polenta, or roasted vegetables make excellent sides, complementing the rich flavors.

Final Thoughts

Red Wine Braised Short Ribs in Dutch Oven is a comforting dish that brings warmth and joy to any gathering. Its rich flavors make it perfect for family dinners or special occasions. Feel free to customize by adding your favorite herbs or spices to make it uniquely yours!

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Red Wine Braised Short Ribs in Dutch Oven

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Author: Nora
Total Time: 3 hours 20 minutes
Yield: Serves approximately 6 people 1x

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Description

Red Wine Braised Short Ribs in Dutch Oven is a comforting dish that transforms bone-in beef short ribs into a savory delight. Slow-cooked in a rich red wine gravy, this recipe yields tender, fall-apart meat that is perfect for family gatherings or cozy dinners with friends. The Dutch Oven ensures even cooking, allowing the flavors to meld beautifully. Serve it over creamy mashed potatoes or polenta for an indulgent meal that impresses every time.

Ingredients

Scale

2 tablespoons olive oil
3–4 pounds bone-in short ribs
Salt and pepper to taste
1 large onion, diced
2 stalks celery, diced
2 carrots, diced
3 cloves garlic, crushed
2 tablespoons tomato paste
2 cups Cabernet Sauvignon (or other full-bodied red wine)
3 cups beef broth
2 bay leaves
Fresh thyme and oregano sprigs

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Instructions

Preheat the oven to 350°F.
Season short ribs generously with salt and pepper. Heat olive oil in a Dutch Oven and brown ribs on all sides; set aside.
Sauté onions until translucent, then add celery and carrots; cook until softened. Stir in garlic and tomato paste until fragrant.
Pour in wine and reduce by half; add beef broth, bay leaves, thyme, and oregano.
Return ribs to the pot, cover, and braise in the oven for 2½ to 3 hours until tender.
Rest meat before serving; strain sauce if desired.

Prep Time: 20 minutes
Cook Time: 180 minutes
Category: Main
Method: Braising
Cuisine: American