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
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
Nutrition
- Serving Size: 1 rib (200g)
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 90mg