Red Wine Braised Dutch Oven Short Ribs
Master these dutch oven short ribs braised in red wine and beef stock. A foolproof recipe for fall-off-the-bone tenderness and a silky, rich reduction sauce.
Learning how to make perfect dutch oven short ribs is a rite of passage for any home cook who values deep, savory flavor. This recipe relies on a heavy-bottomed pot to maintain a gentle, consistent heat, transforming tough cuts of beef into succulent morsels that practically melt into a puddle of polenta.
The secret to these red wine short ribs is the patience shown during the initial sear and the long, slow braise. By deglazing the fond with a full-bodied Cabernet or Merlot, you build a complex base that beats any restaurant version. It’s a classic braised short ribs technique that rewards you with a sauce so glossy it looks like velvet.
While you can rush many things in the kitchen, meat on the bone isn't one of them. Give this dish the three hours it deserves in the oven, and you'll be rewarded with a rich, aromatic kitchen and a dinner that feels like a warm hug.
Ingredients
The Beef
- 4 lbs (1.8kg) bone-in beef short ribs, cut English style
- 2 tablespoons vegetable oil
- Kosher salt and freshly cracked black pepper
The Aromatics
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, smashed
- 2 tablespoons tomato paste
The Braising Liquid
- 2 cups (475ml) dry red wine (Cabernet Sauvignon or Pinot Noir)
- 2 cups (475ml) high-quality beef stock
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 dried 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.
- 3
Heat the oil in a large (6-quart) 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); remove ribs and set aside on a plate.
- 5
Reduce heat to medium and add the onion, carrots, and celery to the rendered fat, sautéing until the onions are translucent 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 (the fond) from the bottom of the pot.
- 8
Simmer the wine for 5 minutes to reduce slightly, then return the ribs and any accumulated juices to the pot.
- 9
Add the beef stock and herbs; the liquid should cover about two-thirds of the ribs (add a splash of water if needed).
- 10
Bring to a simmer on the stove, cover with a tight-fitting lid, and transfer to the oven.
- 11
Braise for 3 to 3.5 hours, or until the meat is completely tender and easily pulls away from the bone.
- 12
Discard the herb sprigs and bay leaves; skim any excess fat from the surface of the sauce before serving over creamy polenta or mashed potatoes.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 985 kcal
- Protein
- 52 g
- Carbs
- 11 g
- Fat
- 78 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 840 mg
Tips
- → Don't rush the sear. That dark brown crust on the meat is where the majority of your sauce's depth and color comes from.
- → If your sauce is too thin after braising, remove the ribs and simmer the liquid on the stovetop for 10 minutes to reduce it to a syrupy consistency.
- → Short ribs are even better the next day. Make them 24 hours in advance, chill overnight, and easily lift off the solidified fat cap before reheating.
- → Choose 'English cut' ribs (long bones) rather than 'Flanken cut' (thin strips across the bone) for the best braising results.
FAQ
Why does my dutch oven short ribs stay tough?
If the meat is still tough, it simply hasn't cooked long enough. Short ribs contain a lot of connective tissue that requires a consistent internal temperature of about 205°F to break down into gelatin. Put them back in the oven for another 30-45 minutes.
Can I make this without red wine?
Yes, you can substitute the wine with extra beef stock and a tablespoon of balsamic vinegar or Worcestershire sauce to provide the necessary acidity to balance the richness of the beef.
Do I need to submerge the ribs completely in liquid?
No. You want the tops of the ribs to be slightly exposed. This allows the exposed meat to brown further in the oven's dry heat while the submerged portion braises, leading to better flavor development.
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