As I stood by the stove, the rich aroma of simmering red wine enveloped me, welcoming a wave of nostalgia for cozy family dinners. Today, I’m excited to share my Red Wine Braised Short Ribs in Dutch Oven recipe, a true masterpiece of comfort food that brings tender, fall-apart beef straight to your table. Not only is this dish a phenomenal crowd-pleaser for special gatherings, but it’s also a delightful way to usher in warmth on chilly nights. The savory notes of red wine meld beautifully with fresh herbs, creating a luscious gravy that’s perfect over creamy mashed potatoes or polenta. Whether you’re a seasoned home-chef or just starting your culinary journey, this recipe will quickly become a beloved favorite. Are you ready to transform your dinner routine into something extraordinary?

Why are braised short ribs so popular?

Tender, fall-apart beef short ribs create a comfort food experience that’s hard to resist. Rich, savory flavors from the red wine and herbs result in a gravy that steals the show. Versatile and adaptable, you can easily swap in boneless short ribs or even opt for an Instant Pot to save time. Perfect for gatherings, this dish impresses friends and family alike. Plus, it pairs wonderfully with side recipes like Cranberry Orange Shortbread for a sweet finish!

Braised Short Ribs in Dutch Oven Ingredients

• Let’s gather everything you need for these delightful Braised Short Ribs in Dutch Oven!

For the Braise

Olive Oil – For browning the meat; enhances the dish’s flavor.
Bone-in Short Ribs – The main protein; offers the richest flavor and texture; can be replaced with boneless short ribs if preferred.
Salt & Pepper – Essential seasonings to elevate the flavors; adjust to taste.
Onion – Adds sweetness and depth; dice for consistent cooking.
Celery – Provides a crunchy base; diced for even texture.
Carrots – Brings sweetness and a pop of color; diced for distribution.
Garlic – Delivers robust aroma and flavor; crush to release its oils.
Tomato Paste – Boosts umami and richness; cook briefly to deepen flavor.
Cabernet Sauvignon – The key braising ingredient for depth; substitute with beef broth for a non-alcoholic option.
Beef Broth – Contributes moisture and savory notes; choose low-sodium for a healthier version.
Bay Leaves, Thyme, Oregano – A blend of herbs that infuses flavor; fresh or dried both work well.

Optional Ingredients

Mushrooms – For added earthy depth; toss in during braising if desired.
Parsnips – A sweet alternative to carrots; add them in for a different flavor profile.

Gather these ingredients to create a comforting and heartwarming dish that will surely impress!

Step‑by‑Step Instructions for Braised Short Ribs in Dutch Oven

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This temperature is perfect for the long, slow cooking process that will transform the beef into tender, fall-apart pieces. While the oven heats, gather your ingredients, ensuring you’re ready for a seamless cooking experience with your Braised Short Ribs in Dutch Oven.

Step 2: Prepare the Short Ribs
Rinse and pat dry your bone-in short ribs, then season them generously with salt and pepper on all sides. This seasoning is crucial for enhancing the flavors as the ribs cook. Set the ribs aside for a moment while you prepare your Dutch oven for browning.

Step 3: Brown the Ribs
In a 6-quart Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add the seasoned short ribs in batches, browning them for about 5-6 minutes on each side until they develop a rich, golden crust. This step adds depth to your Braised Short Ribs. Remove the browned ribs and set them aside on a plate.

Step 4: Sauté the Vegetables
Reduce the heat to medium and add the diced onions, celery, and carrots to the same Dutch oven. Sauté these aromatic vegetables for 8-10 minutes until softened and fragrant, scraping up any browned bits from the bottom of the pot. These vegetables will create a flavorful base for your gravy.

Step 5: Incorporate Garlic and Tomato Paste
Next, stir in the crushed garlic and tomato paste, cooking for an additional 2-3 minutes. This step enhances the savory profile of your dish and allows the tomato paste to caramelize slightly, resulting in a richer taste in your Braised Short Ribs in Dutch Oven.

Step 6: Deglaze with Wine
Pour in 1 cup of Cabernet Sauvignon, bringing the mixture to a boil. Allow it to simmer for about 15-20 minutes, reducing the liquid by half. You’ll notice the wine thickening slightly and creating a robust sauce that will envelop your ribs in magnificent flavor.

Step 7: Add Broth and Herbs
After reducing the wine, add 2 cups of beef broth to the pot. Carefully return the browned short ribs to the Dutch oven, nestling them among the vegetables. Toss in the bay leaves, thyme, and oregano, letting their fragrant aromas mingle with the broth.

Step 8: Braise in the Oven
Cover the Dutch oven with its lid and transfer it to the oven. Let your Braised Short Ribs cook for 2.5 to 3 hours, or until the meat is incredibly tender and falling off the bone. The low and slow cooking allows the flavors to infuse deeply into the meat.

Step 9: Strain the Sauce
Once tender, carefully remove the ribs from the Dutch oven and set them aside on a platter. Strain the sauce through a fine mesh sieve, discarding the solids to achieve a silky gravy. If desired, return the liquid to the pot and simmer for a few minutes to thicken.

Step 10: Serve and Enjoy
Finally, serve your beautifully sauced Braised Short Ribs over creamy mashed potatoes or polenta, letting the flavors shine through. The tender meat and rich gravy create a comforting meal that’s perfect for any occasion.

Make Ahead Options

These Braised Short Ribs in Dutch Oven are perfect for meal prep enthusiasts! You can brown the short ribs and sauté the vegetables up to 24 hours in advance. Simply refrigerate the cooked components in an airtight container to keep them fresh. When you’re ready to serve, deglaze the pot with wine and proceed with adding the broth and herbs; this will ensure the final dish remains just as delicious. For even better results, you can cook the entire dish a day ahead and let the flavors meld overnight in the fridge. Reheat gently on the stovetop before serving over creamy mashed potatoes or polenta for a comforting, stress-free meal.

Braised Short Ribs in Dutch Oven Variations

Ready to make this recipe truly your own? Customize your dish with delightful twists and substitutions!

Boneless Ribs: Swap bone-in short ribs for boneless ribs for a leaner option that still delivers tenderness. These boneless beauties will soak up all the delicious flavors while cooking.
Instant Pot Adaptation: Short on time? Use an Instant Pot to braise the ribs quickly. Cook on high pressure for 45 minutes followed by a natural release for juicy results.
Vegetable Boost: Add mushrooms or parsnips during the braising process for extra earthy flavors and a heartier texture. These veggies infuse the dish with depth and keep your palate dancing!
Heat It Up: For a spicy kick, incorporate chopped jalapeños or red pepper flakes when sautéing the vegetables. A little heat can elevate the entire flavor profile beautifully.
Non-Alcoholic Option: Substitute Cabernet Sauvignon with an equal amount of beef broth and a splash of balsamic vinegar for a non-alcoholic braising liquid. It’ll still be mouthwateringly good!
Add Aromatics: Infuse more layers of flavor by tossing in fresh herbs like rosemary or sage alongside the bay leaves. These fragrant herbs add a delightful complexity to each bite.
Thicker Gravy: If you love a rich sauce, blend in some puréed beans or lentils at the end. This not only thickens the gravy but also adds a unique twist and extra nutrition.
Serving Alternatives: Consider serving the ribs over creamy polenta, roasted vegetables, or even alongside a fresh garden salad to balance the flavors beautifully. And for dessert, pair with delectable Cranberry Pistachio Shortbread to end your meal on a sweet note!

Expert Tips for Braised Short Ribs

Use Quality Meat: Choosing bone-in short ribs is crucial for flavor. The marrow adds richness, creating the perfect braised short ribs in Dutch Oven.
Browning Matters: Don’t rush the browning process! This step develops deep flavors, so take your time for best results.
Deglaze Properly: Make sure to scrape up all the browned bits after adding the wine; they’re packed with flavor that contributes to your gravy.
Check for Tenderness: After 2 hours, check if the ribs are tender. They should be fork-tender, falling apart with little resistance.
Thickening Tricks: If your sauce is too thin, mix a cornstarch slurry (1 tablespoon cornstarch with 2 tablespoons water) and whisk it gently into the simmering sauce.

What to Serve with Red Wine Braised Short Ribs in Dutch Oven?

Indulge in a comforting meal that delights the senses and warms the heart, creating a perfect gathering experience.

Creamy Mashed Potatoes: The buttery, smooth texture of mashed potatoes pairs beautifully with the rich gravy, soaking up every last drop.
Roasted Vegetables: Seasonal veggies roasted to perfection add a sweet, caramelized contrast, enhancing the dish’s vibrant flavor profile.
Crusty Bread: A loaf of fresh, crusty bread is ideal for mopping up the decadent gravy, delivering that satisfying crunch with each bite.
Garlic Herb Polenta: Soft, creamy polenta stirred with garlic and herbs offers a luxurious base for the tender short ribs, balancing richness with warmth.
Coleslaw: A crisp coleslaw drizzled with tangy dressing provides a refreshing crunch, cutting through the succulent richness of the ribs.
Red Wine: Pour a glass of the same hearty Cabernet Sauvignon used for cooking; it creates harmony on the palate with rich flavors shared between the food and drink.
Dark Chocolate Mousse: For dessert, a velvety dark chocolate mousse creates a beautiful finish, combining sweetness with a touch of richness to round out the meal.

How to Store and Freeze Braised Short Ribs in Dutch Oven

Fridge: Store leftover braised short ribs in an airtight container for up to 3 days. Make sure the dish has cooled to room temperature before sealing to avoid condensation.

Freezer: For longer storage, freeze the braised short ribs in a freezer-safe container or heavy-duty freezer bag for up to 3 months. Ensure the gravy covers the ribs to prevent freezer burn.

Reheating: When ready to enjoy, thaw overnight in the fridge if frozen, then gently reheat in a saucepan over low heat or in the microwave until warmed through. Add a splash of beef broth if the sauce thickens too much.

Make-Ahead Tip: Consider preparing braised short ribs a day ahead of serving them. This allows the flavors to develop further, and you can easily reheat them when you’re ready to serve!

Braised Short Ribs in Dutch Oven Recipe FAQs

What type of short ribs should I use?
Absolutely! Bone-in short ribs are ideal for richer flavor and more tender results due to the marrow. You can substitute with boneless short ribs, although they might not offer the same depth of flavor.

How should I store leftover braised short ribs?
For optimal freshness, store your braised short ribs in an airtight container in the refrigerator for up to 3 days. Allow the dish to cool to room temperature before sealing it to avoid any condensation inside the container.

Can I freeze braised short ribs?
Yes! To freeze, place your braised short ribs in a freezer-safe container or heavy-duty freezer bag, making sure the gravy fully covers the ribs to prevent freezer burn. They can last for up to 3 months. When you’re ready to enjoy them, thaw overnight in the fridge before reheating gently on the stove or in the microwave.

What should I do if my sauce is too thin?
No problem! If your sauce isn’t thick enough, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir this mixture into the simmering sauce to thicken it. Continue cooking and stirring until the sauce reaches your desired consistency.

Are braised short ribs suitable for gluten-free diets?
Very! This recipe can easily be made gluten-free by ensuring you use a gluten-free beef broth and omitting any flour-based thickeners. The natural goodness from the ingredients will still create a delicious dish!

How can I ensure the short ribs turn out tender?
For the best results, be sure to braise the short ribs in the oven for 2.5 to 3 hours. Check them after the 2-hour mark for tenderness; they should be fork-tender and fall apart easily. Cooking slowly helps all the flavors meld beautifully!