Red Wine Braised Short Ribs In Dutch Oven Recipe

I love how this recipe transforms bone-in beef short ribs into a seriously tender, fall-apart masterpiece. The rich red wine and savory vegetables mingle perfectly with herbs, creating a dish that’s both hearty and comforting. It’s my go-to recipe when I want a cozy, soul-satisfying meal that truly delivers on flavor.

I love making Red Wine Braised Short Ribs in my Dutch Oven because it always turns out super tender and full of flavor. I start with 4 lbs of bone in beef short ribs, coating them lightly with salt, fresh ground black pepper and 1/2 cup of all purpose flour.

I heat 2 tbsp of olive oil and sear the ribs until they’re nicely browned. Then I add a large chopped onion, 2 chopped carrots and 2 chopped celery stalks to build a solid base.

I mix in 4 minced garlic cloves and 2 tbsp of tomato paste for extra depth. I pour in a full bottle (750 ml) of red wine, followed by 2 cups of beef broth, and toss in 2 sprigs of fresh thyme and 2 bay leaves.

I love how the flavors meld together during slow cooking. This meal is hearty, packed with protein and vitamins from the veggies, making it a true comfort meal you’ll want to share with your family and friends.

Why I Like this Recipe

I like this recipe because it really makes me feel like I’m cooking something special every time I make it. First, the way the red wine and beef broth come together creates such a rich and deep flavor, it makes me feel like I’m eating a meal that was made by a true chef. I also love how the meat becomes fall apart tender after the slow cooking process which is just amazeing every time. Plus, the whole process is pretty fun and makes my kitchen smell incredible while everything simmers away. Lastly, I like that I can easily pair it with different sides like mashed potatoes or bread, making it a real comfort meal for my family and friends.

Ingredients

• Bone in beef short ribs: Rich protein source offering robust, hearty flavor and texture.
• Red wine: Adds acidity, depth, and subtle fruitiness balancing the savory meat.
• Tomato paste: Contributes tangy sweetness and enriches the sauce’s vibrant color.
• Olive oil: Healthy fat promoting even browning and deep flavor complexity.
• Vegetables (onion, carrots, celery): Provide fiber, vitamins, and a natural sweetness boost.
• Garlic: Enhances the dish with sharp, aromatic flavor notes.
• Bay leaves and thyme: Offer subtle herbal accents to balance the rich sauce.
• Beef broth: Deepens umami, merging flavors for a satisfying, hearty finish.

Ingredient Quantities

• 4 lbs bone in beef short ribs
• Salt and fresh ground black pepper to taste
• 1/2 cup all purpose flour (for dusting)
• 2 tbsp olive oil
• 1 large onion, roughly chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 750 ml red wine (about 1 bottle)
• 2 cups beef broth
• 2 sprigs fresh thyme (or 1 tsp dried thyme)
• 2 bay leaves
• Optional: 14 oz can diced tomatoes

How to Make this

1. Preheat your oven to 350°F. Season the 4 lbs bone-in beef short ribs with salt and pepper then lightly dust them with the flour.

2. Heat the 2 tbsp olive oil in a Dutch oven over medium-high heat. Brown the short ribs on all sides until they get a nice crust, then take them out and set aside.

3. In the same pot, toss in the roughly chopped onion, peeled and chopped carrots, and chopped celery. Sauté them for about 5 to 7 minutes until they start to soften.

4. Add the minced garlic and 2 tbsp tomato paste to the vegetables, cooking for another minute until it’s really fragrant.

5. Pour in the 750 ml red wine to deglaze the pot, making sure to scrape all the tasty browned bits stuck to the bottom.

6. Stir in the 2 cups beef broth, then drop in the 2 sprigs of fresh thyme (or 1 tsp dried thyme) and the 2 bay leaves. If you like, add the optional 14 oz can of diced tomatoes too.

7. Return the browned short ribs to the Dutch oven so they’re submerged in the liquid.

8. Bring the mixture to a low simmer on the stovetop, then cover the pot with its lid.

9. Place the covered Dutch oven in the preheated oven and cook for about 3 hours, or until the beef is fall apart tender.

10. Once done, remove the thyme sprigs and bay leaves, then serve your red wine braised short ribs with some mashed potatoes, crusty bread, or your favorite side. Enjoy!

Equipment Needed

1. Oven – for preheating to 350°F
2. Dutch oven with lid – used for browning and braising the short ribs
3. Stovetop – to heat the pot and sauté the vegetables
4. Sharp knife – for chopping the onion, carrots, celery, and garlic
5. Cutting board – to safely prep all your veggies
6. Measuring cups and spoons – to measure flour, olive oil, tomato paste, wine, and broth
7. Wooden spoon – for stirring the veggies and scraping the pot
8. Tongs – to handle and move the browned short ribs safely

FAQ

• Q: How long does it take to braise these short ribs? A: It takes about 3 hours in a dutch oven on low heat until they are fallin apart so its best to plan ahead
• Q: Can i use boneless short ribs even tho the recipe calls for bone in? A: Yes you can but the bones add extra flavor so you might want to try to get the bone in if you can
• Q: Why do i dust the short ribs in flour? A: Dusting them in flour helps in browning and gives the sauce a thicker, richer consistency so it is a really important step
• Q: What kind of red wine should i use? A: A dry red wine like cabernet or merlot works best since they add a deep flavor and don’t make the dish too sweet
• Q: Can i make this dish ahead of time? A: Yep you can make it ahead and even the next day it tastes even better cause the flavors have more time to blend together

Red Wine Braised Short Ribs In Dutch Oven Recipe Substitutions and Variations

• Instead of bone-in beef short ribs, you can use beef chuck roast cut into chunks if its more available
• If you dont have all purpose flour, try using cornstarch for dusting the meat
• You can swap olive oil with canola or vegetable oil if you’re low on supplies
• Instead of red wine, a strong port can work but it may be a bit sweeter
• If beef broth isnt on hand, you can use chicken broth or even water with extra seasoning as a substitute

Pro Tips

1. Make sure you get a really good sear on the ribs before adding any veggies, cuz that browning really adds depth of flavor. If you dont let them brown enough, you might miss out on that awesome crust.

2. When you deglaze the pot with red wine, be sure to scrape up every bit of the browned bits stuck at the bottom. Those bits pack a punch in flavor and if you dont, you might lose some of that richness.

3. Keep an eye on the liquid levels while braising – if the ribs are not completely submerged, add a bit more beef broth. This helps keep the meat tender and full of flavor throughout the cooking process.

4. Don’t rush when sautéing the vegetables; letting them soften properly in the oil with garlic and tomato paste sets a good base for the sauce, even if it seems like taking too long, it really pays off in the end.