Name: Red Wine Braised Short Ribs in Dutch Oven: Comfort Food Bliss
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Ingredients: 3-4 pounds Bone-in Short Ribs (The star of the dish; enhances flavor and tenderness.); 2 tablespoons Olive Oil (Adds richness and helps to brown the meat.); to taste Salt; to taste Pepper; 1 large Onion (Diced; provides sweetness and depth.); 2 stalks Celery (Diced; adds balance of flavor and texture.); 2 Carrots (Diced; infuses natural sweetness.); 3 cloves Garlic (Crushed; amplifies flavor.); 2 tablespoons Tomato Paste (Deepens the sauce's color.); 2 cups Cabernet Sauvignon (Provides acidity and richness.); 3 cups Beef Broth (Ensures moisture and flavor.); 2 Bay Leaves (Introduces subtle herbal notes.); 1 sprig Fresh Thyme; 1 sprig Oregano

The savory aroma of beef slow-cooking in a rich sauce is enough to make anyone’s stomach rumble. That’s exactly why I adore these Red Wine Braised Short Ribs in a Dutch Oven—they transform everyday meals into memorable gatherings. As the beef ribs meld with aromatic vegetables and a splash of robust Cabernet Sauvignon, you get a comforting dish that feels like a warm hug on a chilly night. The best part? This recipe not only delivers incredibly tender, fall-off-the-bone meat but is also a crowd-pleaser that’s perfect for both casual dinners and special occasions. Ready to elevate your cooking game and impress your loved ones? Let’s dive into this culinary adventure!

Why are these short ribs a must-try?

Unforgettable flavor: The deep, rich sauce made with Cabernet Sauvignon infuses the beef with an irresistible taste that will leave you wanting more.

Easily accessible: With straightforward ingredients like onion, garlic, and carrots, you can whip up this comforting dish without hunting down specialty items.

Crowd-pleaser: Perfect for family gatherings or dinner parties, these short ribs will impress your guests and elevate your hosting game.

Versatile options: Feel free to swap in other cuts of beef or even add mushrooms for a unique twist; this recipe is adaptable to suit your tastes.

Comforting and filling: Serve over creamy mashed potatoes, and you have a meal that truly warms the heart and satisfies the appetite—a real bowl of bliss.

Ready to turn your kitchen into a cozy haven? Discover even more delicious slow-cooked recipes to build a repertoire that everyone will love!

Red Wine Braised Short Ribs Ingredients

For the Ribs
Olive Oil – Adds richness and helps to brown the meat, ensuring a delicious crust on the short ribs.
Bone-in Short Ribs (3-4 pounds) – The star of the dish; bone-in enhances flavor and tenderness while braising.
Salt & Pepper – Essential for seasoning; adjust to your taste to enhance the overall dish.
For the Flavor Base
Large Onion (1, diced) – Provides sweetness and depth, crucial for building the flavor of the braise.
Celery (2 stalks, diced) – Adds to the mirepoix, giving a balance of flavor and texture.
Carrots (2, diced) – Infuses natural sweetness and vibrant color into the rich sauce.
Garlic (3 cloves, crushed) – Amplifies flavor, bringing aromatic warmth to the dish.
Tomato Paste (2 tablespoons) – Deepens the sauce’s color and adds a complex layer of flavor.
For the Braising Liquid
Cabernet Sauvignon (2 cups) – A key ingredient that provides acidity and enhances the sauce’s richness; can be substituted with beef broth for a non-alcoholic version.
Beef Broth (3 cups) – Forms the braising liquid, ensuring moisture and flavor throughout the cooking process.
For the Herb Infusion
Bay Leaves (2) – Introduces subtle herbal notes during the slow-cooking process.
Fresh Thyme (1 sprig) & Oregano (1 sprig) – Provides aromatic depth, lifting the flavors in the dish.

These Red Wine Braised Short Ribs in Dutch Oven ingredients will set you on the path to creating an unforgettable meal full of comfort and love. Get ready to bring warmth and joy to your table!

Step‑by‑Step Instructions for Red Wine Braised Short Ribs in Dutch Oven

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This temperature will ensure that your Red Wine Braised Short Ribs cook evenly and become tender during the braising process. While the oven warms up, gather your ingredients and equipment, including a large Dutch oven, to streamline your cooking experience.

Step 2: Prepare the Short Ribs
Rinse and pat dry the bone-in short ribs, ensuring they are free of any excess moisture. Generously season all sides with salt and pepper to enhance the meat’s flavor. This step is crucial, as the seasoning will penetrate during cooking, enriching every bite of your braised ribs.

Step 3: Sear the Meat
Heat a drizzle of olive oil in your 6 Qt Dutch oven over medium-high heat. Once the oil shimmers, carefully add the short ribs in batches, browning them for about 5-6 minutes on each side until they develop a beautiful golden crust. This step locks in moisture and flavor, creating a delicious base for your dish. Remove them and set aside.

Step 4: Cook the Aromatics
In the same Dutch oven, add the diced onions and sauté for 8-10 minutes, or until they become translucent and fragrant. This will create a flavorful soffritto that enhances the overall taste of the Red Wine Braised Short Ribs. Stir occasionally to prevent sticking and ensure even cooking.

Step 5: Add Vegetables
Next, stir in the diced celery and carrots, cooking for an additional 3-5 minutes. The vegetables will soften and integrate with the onion, building a robust flavor foundation for your braise. Watch for the vegetables to become tender, which will enrich the sauce later.

Step 6: Incorporate Garlic and Tomato Paste
Add the crushed garlic and tomato paste into the pot, stirring well for about 2-3 minutes. Cook until the garlic releases its aromatic fragrance and the tomato paste darkens slightly. This mixture adds depth and richness to your Red Wine Braised Short Ribs as the flavors combine harmoniously.

Step 7: Deglaze with Wine
Pour in the Cabernet Sauvignon, bringing it to a brisk boil. Allow it to cook for 15-20 minutes, reducing the wine by half to intensify its flavor. This step is vital as it will deglaze the pot, lifting any flavorful bits stuck to the bottom, which contributes to the sauce’s richness.

Step 8: Add the Braising Liquid
Once the wine has reduced, gently stir in the beef broth, bay leaves, thyme, and oregano. Return the seared ribs to the pot, ensuring they’re immersed in the flavorful liquid. Cover the Dutch oven with its lid and prepare it for the oven, which will allow the flavors to meld as the meat cooks.

Step 9: Braise in the Oven
Transfer the Dutch oven to the preheated oven and braise for 2.5 to 3 hours. Check the tenderness of the ribs after 2 hours; they should be fork-tender and easy to shred. If necessary, adjust your cooking time depending on the thickness of the ribs to achieve that desired melt-in-your-mouth quality.

Step 10: Prepare the Sauce
After cooking, remove the short ribs from the pot and set aside. Optionally, strain the sauce to refine its texture, then return it to the heat to simmer until thickened to your liking. This step will concentrate the flavors, enhancing your Red Wine Braised Short Ribs. Serve the delicious sauce over the ribs or alongside your choice of sides.

Expert Tips for Red Wine Braised Short Ribs

Choose Quality Wine: Use Cabernet Sauvignon for the best flavor; the quality of wine can greatly enhance the richness of the sauce.
Keep it Moist: Monitor liquid levels while cooking; add more beef broth as needed to prevent the meat from drying out during the slow-cooking process.
Thicken the Sauce: For a smoother gravy, consider blending the cooked vegetables into the sauce for added thickness and nutrition.
Make Ahead: If preparing in advance, reheat gently in the oven for optimal melding of flavors and maintaining the texture of the meat.
Check Tenderness: After 2 hours of braising, check the short ribs for tenderness; they should be fork-tender but not falling apart.

Each of these tips will help ensure that your Red Wine Braised Short Ribs in Dutch Oven turn out perfectly every time!

Red Wine Braised Short Ribs Variations

Feel free to personalize these Red Wine Braised Short Ribs to suit your taste and dietary needs!

Boneless Option: Use boneless short ribs or beef chuck for a leaner dish with similar tenderness.
Mushroom Medley: Stir in sliced mushrooms when cooking the onions for an earthy flavor boost that pairs beautifully with the beef.
Red Wine Alternative: Substitute the red wine with additional beef broth for a non-alcoholic version without losing that deep, satisfying flavor.
Spicy Kick: Add a pinch of red pepper flakes or sliced jalapeños to the pot to introduce a mild heat that enhances the entire dish.
Herb Infusion: Swap out the thyme and oregano for rosemary and basil to explore different herbal notes that elevate the flavors!
Vegetable Variation: Toss in diced parsnips or sweet potatoes during the braising process for added sweetness and a twist on texture.
Smoky Flavor: Incorporate smoked paprika or liquid smoke for a delightful rustic flavor that brings a barbecue essence to your short ribs.
Gourmet Touch: Finish the dish with a sprinkle of crumbled feta cheese or fresh parsley for a light, contrasting bite that brightens the rich profile.

Experimenting with these variations can lead to exciting new favorites. For more creative cooking inspiration, try my recipes like Slow-Cooked Beef Stew or Savory Braised Lamb Shanks. Your dinner table is just a twist away from experiencing something extraordinary!

How to Store and Freeze Red Wine Braised Short Ribs

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4-5 days to keep the flavors fresh and delicious.

Freezer: Freeze the Red Wine Braised Short Ribs in a freezer-safe container for up to 3 months. Ensure the sauce is evenly spread to prevent ice crystals.

Reheating: Thaw overnight in the fridge before reheating in the oven at 350°F (175°C) until warmed through, about 20-30 minutes; this keeps the meat tender.

Sauce Preservation: Always consider storing the sauce separately if possible, as this will help maintain its consistency and flavor when reheating.

Make Ahead Options

These Red Wine Braised Short Ribs in Dutch Oven are perfect for busy home cooks who appreciate the convenience of meal prep! You can season and brown the short ribs up to 24 hours in advance, then refrigerate them until you’re ready to cook. Additionally, the aromatic vegetables can be diced and stored in the fridge for up to 3 days, making the final assembly quick and easy. To maintain the quality, be sure to store the ribs and vegetables in airtight containers. When you’re ready to serve, simply follow the cooking instructions starting from the wine deglaze step, and enjoy tender, flavorful short ribs that taste just as delicious as if you made them from scratch on the spot!

What to Serve with Red Wine Braised Short Ribs in Dutch Oven

From buttery mashed potatoes to crisp roasted vegetables, each of these delicious pairings will complement the tender, succulent beef.

Creamy Mashed Potatoes: The smooth, buttery texture serves as the perfect canvas for the rich sauce, soaking it up beautifully.
Garlic Roasted Brussels Sprouts: These lightly caramelized sprouts add an earthy crunch that balances the meat’s richness, bringing a pop of color to your plate.
Crusty Artisan Bread: A warm loaf is ideal for sopping up the luscious sauce, offering a satisfying bite alongside every forkful of ribs.
Braised Carrots: Sweet and tender, braised carrots enhance the dish’s comfort factor while adding a vibrant, fresh element that complements the deep flavors.
Herbed Quinoa Salad: Light and fluffy, this salad introduces a nutty flavor and a slight chew, providing a wholesome counterpart to the tender meat. The herbs will elevate every bite!
Savory Red Wine Reduction: A homemade reduction made from the braising liquid will amplify the wine flavors Saturday night gatherings. Drizzle over the ribs for an exquisite touch!
Bold Pinot Noir: A full-bodied red wine like Pinot Noir bridges all these flavors, echoing the Cabernet Sauvignon used in the dish while adding depth to your dining experience.
Harvest Apple Crisp: End your meal on a sweet note with a warm apple crisp, offering a delightful contrast to the savory flavors while capturing the essence of comfort food.

Red Wine Braised Short Ribs in Dutch Oven Recipe FAQs

How do I pick the best short ribs?
Absolutely! When selecting bone-in short ribs, look for ones with a good amount of marbling and a bright red color, avoiding any that have dark spots or excessive fat on the outside. The ideal ribs will have a nice balance of lean meat and fat which is essential for achieving that tender, juicy texture when braised.

How do I store leftover short ribs?
Very simply! Store any leftover Red Wine Braised Short Ribs in an airtight container in the refrigerator for up to 4-5 days. Ensure that the ribs are fully cooled before sealing to prevent condensation, which can lead to spoilage. If you want to enjoy them later, freezing is the way to go!

Can I freeze Red Wine Braised Short Ribs?
Of course! To freeze, allow the short ribs and sauce to cool completely before transferring them to a freezer-safe container. For best results, aim to freeze them within 2 hours for optimal quality. They will stay tasty in the freezer for up to 3 months. When you’re ready to enjoy again, simply thaw them overnight in the fridge and reheat in the oven at 350°F (175°C) for 20-30 minutes until warmed through.

What if my short ribs are tough after braising?
No worries! If your Red Wine Braised Short Ribs aren’t as tender as you’d hoped, they likely need more time. Continue to braise them in the oven until they reach that perfect fork-tender state. Depending on the thickness of the ribs, this might mean adding another 30 minutes to an hour. Monitor the liquid levels and cover the pot to retain moisture during this time.

Are there any dietary considerations with this recipe?
Yes, indeed! If anyone at your gathering has concerns about alcohol consumption, you can substitute the Cabernet Sauvignon with an equal amount of beef broth. This maintains the depth of flavor without the alcohol. Additionally, be sure to check that all other ingredients—like broth and tomato paste—are gluten-free if needed. If you share a home with pets, be mindful that cooked bones can splinter, so always set aside any scraps for safe disposal.

What’s the best way to enhance the sauce’s flavor?
The more the merrier when it comes to flavor! After the meat has been removed, consider straining the sauce to remove the solids for a smoother texture, then return the liquid to the pot. Allow it to simmer until thickened to your liking. For an extra boost, feel free to blend in some of the cooked vegetables from the braise—they’ll add both body and richness back into the sauce, making it utterly irresistible!