Red Wine Braised Short Ribs (Dutch Oven)

These Red Wine Braised Short Ribs cooked in a Dutch oven are the epitome of rich, tender, and flavorful comfort food. The short ribs are slowly braised in a robust red wine sauce until they become fall-off-the-bone delicious. This easy method yields restaurant-quality results in your own Dutch oven.

Keyword Focus: Red Wine Braised Short Ribs, Dutch Oven Short Ribs, Braised Short Ribs Recipe, Easy Short Ribs, Red Wine Sauce, Beef Short Ribs, Comfort Food, Dutch Oven Recipe.

Recipe Details:

Cuisine: American / French-Inspired
Course: Main Course
Prep Time: 25 minutes
Cook Time: 3-4 hours
Total Time: 3 hours 25 minutes - 4 hours 25 minutes
Yields: 4-6 servings
Dietary Info: Can be gluten-free (check broth and thickener)

Ingredients:

3-4 lbs Beef Short Ribs (bone-in)
2 tablespoons Olive Oil
1 large Onion, chopped
2 Carrots, peeled and chopped
2 Celery Stalks, chopped
3-4 cloves Garlic, minced
1 (750ml) bottle Dry Red Wine (such as Cabernet Sauvignon, Merlot, or Pinot Noir)
2 cups Beef Broth
2 tablespoons Tomato Paste
1 tablespoon Fresh Thyme leaves (or 1 teaspoon dried)
1 Bay Leaf
Salt and Freshly Ground Black Pepper to taste
1-2 tablespoons All-Purpose Flour or Cornstarch (optional, for thickening sauce)
2-4 tablespoons Cold Water (if using cornstarch)
Fresh Parsley, chopped (for garnish)

Equipment:

Dutch oven (6-quart or larger)
Large bowl
Tongs
Measuring cups and spoons

Instructions:

Prepare Short Ribs: Pat the short ribs dry with paper towels and season generously on all sides with salt and pepper.
Sear Short Ribs: Heat the olive oil in the Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. This step adds significant flavor. Remove the short ribs from the Dutch oven and set aside.
Sauté Vegetables: Add the chopped onion, carrots, and celery to the Dutch oven. Cook over medium heat, stirring occasionally, until the vegetables are softened and slightly caramelized, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.
Add Tomato Paste: Stir in the tomato paste and cook for 1 minute, stirring constantly.
Deglaze: Pour in the red wine and bring to a simmer, scraping the bottom of the Dutch oven to loosen any browned bits (this adds flavor to the sauce). Let the wine simmer for 5-10 minutes, allowing it to reduce slightly.
Add Broth and Seasonings: Stir in the beef broth, thyme, and bay leaf. Return the seared short ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. If needed, add a little more beef broth or water.
Braise: Bring the liquid to a gentle simmer, then cover the Dutch oven tightly with the lid. Transfer the Dutch oven to a preheated oven at 325°F (160°C) and braise for 3-4 hours, or until the short ribs are fork-tender and easily pull apart from the bone.
Make the Sauce (Optional): Once the short ribs are done, carefully remove them from the Dutch oven and set aside, keeping them warm. Skim off any excess fat from the braising liquid in the Dutch oven. If you prefer a thicker sauce, you can either simmer the liquid uncovered on the stovetop until it reduces to your desired consistency, or create a slurry by whisking together the flour or cornstarch with the cold water and then whisking it into the simmering liquid. Cook, stirring constantly, until the sauce thickens. Strain the sauce through a fine-mesh sieve for an extra smooth consistency, if desired.
Serve: Return the short ribs to the Dutch oven with the sauce. Garnish with fresh chopped parsley. Serve hot with mashed potatoes, polenta, crusty bread, or your favorite side dish.