Go Back

Red Wine Braised Short Ribs in Dutch Oven

Red wine braised short ribs in a Dutch oven with fall-off-the-bone tenderness and a glossy mahogany sauce. Bone-in beef short ribs are seared, braised low and slow at 325°F, then reduced until richly coated.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Bone-in short ribs and aromatics
  • 4 lb bone-in beef short ribs
  • 1 bottle (750ml) dry red wine
  • 2 cup beef broth
  • 1 can (14 oz) diced tomatoes
  • 1 onion, diced
  • 4 carrots, cut into chunks
  • 4 celery, sliced
  • 6 garlic, smashed
Braising base and herbs
  • 3 tbsp tomato paste
  • 2 tbsp olive oil
  • 2 bay leaves
  • 4 fresh thyme Use 4 sprigs total
  • 2 fresh rosemary Use 2 sprigs total
  • 1 salt and pepper to taste
Serving
  • 1 mashed potatoes for serving

Equipment

  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat oven to 325°F and season the short ribs generously with salt and pepper, giving each side an even coating.
Sear the ribs
  1. Heat olive oil in a Dutch oven over high heat and sear the ribs until deeply browned on all sides, about 4-6 minutes per side, then remove to a plate.
Build the braising vegetables
  1. Sauté onion, carrots, and celery in the Dutch oven for 5 minutes until slightly softened and aromatic.
  2. Add the smashed garlic and tomato paste and cook for 2 minutes, stirring, until the paste darkens slightly.
Deglaze and braise
  1. Deglaze with red wine, scraping the bottom of the pot to lift the browned bits, about 2-3 minutes until simmering.
  2. Add beef broth, diced tomatoes, bay leaves, fresh thyme, and fresh rosemary, then stir to combine.
  3. Return the ribs to the Dutch oven so the liquid comes about halfway up the sides; add a splash of broth only if needed.
  4. Cover and braise in the oven at 325°F for 3 to 3-1/2 hours until fall-off-the-bone tender.
Reduce and serve
  1. Remove the ribs and strain the braising liquid, then return it to the Dutch oven.
  2. Reduce the liquid over gentle heat until glossy, stirring as it thickens, about 10-15 minutes.
  3. Serve the ribs over mashed potatoes and spoon the reduced braising sauce over the top.

Notes

For the deepest color and flavor, brown the ribs until you see a dark crust before removing—don’t rush the sear. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently in a covered pot or microwave. Freezing is yes: cool completely, freeze sauce and ribs together up to 3 months, then thaw overnight in the fridge and reheat until hot. For a lower-sodium option, use low-sodium beef broth and season with salt lightly at the end after reduction.