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Red Wine Braised Beef Short Ribs (Dutch Oven Method)

Close-up of two rich, dark braised short ribs covered in a thick glaze and chili flakes, resting in sauce.
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Make incredibly tender, fall-off-the-bone beef short ribs using a simple Dutch oven braise. This recipe delivers rich, restaurant-quality flavor perfect for a comforting dinner or special occasion.

Ingredients

Scale
  • 4 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup dry red wine (like Cabernet Sauvignon)
  • 4 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • Salt and black pepper to taste

Instructions

  1. Pat the short ribs dry and season generously with salt and pepper.
  2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove the ribs and set them aside.
  3. Reduce the heat to medium. Add the onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 5 minutes.
  5. Return the short ribs to the Dutch oven. Add the beef broth, diced tomatoes, thyme, rosemary, and bay leaves. The liquid should mostly cover the ribs.
  6. Bring the liquid to a simmer on the stovetop. Cover the Dutch oven tightly with its lid.
  7. Transfer the Dutch oven to a preheated oven at 325 degrees Fahrenheit (160 degrees Celsius). Braise for 3 to 4 hours, or until the meat is completely tender and easily pulls away from the bone.
  8. Carefully remove the ribs from the pot. Skim any excess fat from the surface of the sauce. Taste the sauce and adjust seasoning if needed. If you want a thicker sauce, simmer it on the stovetop until reduced to your liking.
  9. Serve the short ribs hot over creamy mashed potatoes or polenta, spooning the rich gravy over the top.

Notes

  • For the best results and flavor depth, do not skip searing the ribs; this step builds the foundation of your rich beef gravy.
  • This dish is excellent for meal planning; it tastes even better made a day ahead and reheated.
  • If you are looking for alternatives to traditional cooking methods, this recipe works well in a slow cooker on low for 6-8 hours after searing.
  • Pair this hearty meal with creamy mashed potatoes or polenta for a complete comfort food dinner.

Nutrition

Find it online: https://purecookingjoy.com/braised-short-ribs-dutch-oven-recipe/

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