Silky Dutch Oven Short Ribs Braised in Red Wine
Master these succulent dutch oven short ribs braised in red wine and beef stock. A foolproof recipe for fall-off-the-bone beef with a rich, glossy reduction sauce.
When you want a dinner that feels like a warm hug and a high-end bistro visit all at once, dutch oven short ribs are the answer. This is not a quick meal, but it is a simple one; the heavy cast iron does the heavy lifting, transforming tough, marbled beef into something you can eat with a spoon.
The secret to these braised short ribs lies in the patience of the sear and the depth of the liquid. By using a full bottle of dry red wine, we build a complex base that mellows into a silky reduction. These red wine short ribs develop a crusty exterior and a melt-in-your-mouth interior that simply cannot be replicated in a pressure cooker.
Serve these over a bed of creamy polenta or buttery mashed potatoes to catch every drop of the sauce. Don't skip the fresh parsley at the end—it provides the necessary hit of acid and brightness to cut through the glorious richness of the beef.
Ingredients
The Beef
- 5 lbs (2.3 kg) bone-in beef short ribs, cut into 3-inch chunks
- 2 tablespoons vegetable oil
- Kosher salt and freshly cracked black pepper
The Braise
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, smashed
- 2 tablespoons tomato paste
- 1 bottle (750ml) dry red wine (Cabernet or Pinot Noir)
- 2 cups beef bone broth
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Instructions
- 1
Preheat your oven to 325°F (165°C).
- 2
Season the short ribs generously with salt and pepper on all sides; do not be shy, as this is a thick cut of meat.
- 3
Heat the oil in a large (6-qt or larger) Dutch oven over medium-high heat until shimmering.
- 4
Sear the ribs in batches, avoiding overcrowding, until deeply browned on all sides (about 3-4 minutes per side). Transfer the beef to a plate and pour off all but 2 tablespoons of the rendered fat.
- 5
Add the onion, carrots, and celery to the pot. Sauté for 6-8 minutes until the vegetables are softened and starting to brown.
- 6
Stir in the garlic and tomato paste, cooking for 2 minutes until the paste turns a dark brick red.
- 7
Pour in the red wine, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot. Simmer for 5 minutes to reduce slightly.
- 8
Return the short ribs and any accumulated juices to the pot. Add the beef broth and herbs. The liquid should come about three-quarters of the way up the ribs.
- 9
Bring to a simmer, cover with a tight-fitting lid, and transfer to the oven.
- 10
Braise for 3 to 3.5 hours, or until the meat is completely tender and easily pulling away from the bone.
- 11
Remove the ribs and herbs from the pot. Skim the fat from the surface of the liquid, then simmer the sauce on the stovetop for 10 minutes to thicken into a glossy glaze.
- 12
Return the ribs to the sauce to coat and serve immediately.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 985 kcal
- Protein
- 48 g
- Carbs
- 12 g
- Fat
- 72 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 840 mg
Tips
- → Choose English-cut ribs (thick rectangles) rather than flanken-cut (thin strips) for the best braising results.
- → For an even better sauce, strain the vegetables out before reducing the liquid, pressing on them to extract all the flavor.
- → Braising is even better the next day. If you have time, make this 24 hours in advance, chill it, and peel off the solidified fat cap before reheating.
- → Don't use a wine you wouldn't drink. A cheap, sour wine will result in a sour sauce.
FAQ
How do I know when the dutch oven short ribs are done?
The ribs are done when a fork slides into the meat with zero resistance and the meat begins to pull away from the bone. If they feel tough, they likely just need another 30 minutes.
Can I make this without red wine?
Yes, you can substitute the wine with extra beef broth and 2 tablespoons of balsamic vinegar for acidity, though the flavor profile will be less complex.
Why does my sauce look oily?
Short ribs are very fatty. If the sauce is oily, use a fat separator or a wide spoon to skim the clear rendered fat off the top after the braise is finished.
Do I need to submerge the ribs completely?
No. You want the tops of the ribs to be slightly exposed so they can develop a dark, caramelized crust while the bottoms simmer in the liquid.
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