Red Wine Braised Short Ribs in Dutch Oven is a delicious and comforting dish perfect for any gathering or family dinner. This recipe features tender, fall-apart beef short ribs simmered in a rich red wine sauce, creating a meal that impresses without requiring hours of active cooking. The Dutch oven ensures even heat distribution, making it easy to achieve the perfect braise. Whether you’re hosting a special occasion or simply enjoying a cozy night in, this dish will surely delight your taste buds.

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Why You’ll Love This Recipe

Tender and Flavorful: The slow cooking process results in meat that’s incredibly tender and infused with deep flavors.
Easy to Prepare: With straightforward steps and minimal hands-on time, you can focus on other tasks while it cooks.
Versatile Dish: Perfect for holiday gatherings, family dinners, or casual weeknight meals.
Rich Gravy: The sauce enhances the dish with a savory depth that pairs perfectly with mashed potatoes or crusty bread.
Make-Ahead Friendly: This dish tastes even better the next day, making it ideal for meal prep or leftovers.

Tools and Preparation

Before diving into cooking Red Wine Braised Short Ribs in Dutch Oven, gather your tools and prepare your kitchen for an enjoyable cooking experience.

Essential Tools and Equipment

6 Qt Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons

Importance of Each Tool

6 Qt Dutch oven: This tool provides even heating and excellent heat retention, crucial for achieving the perfect braise.
Chef’s knife: A sharp knife makes chopping vegetables quick and efficient, ensuring even cooking.
Wooden spoon: Ideal for stirring without scratching your pot’s surface while combining ingredients effectively.

Ingredients

Red Wine Braised Short Ribs is the best recipe for tender fall apart bone-in beef short ribs slow cooked with gravy in a Dutch Oven. This is a perfect comfort meal you can make at home for your friends and family!

For the Meat

2 tablespoons olive oil
3-4 pounds bone-in short ribs (8-10 pieces)
Salt (pepper to taste)

For the Vegetables

1 large onion (diced)
2 stalks celery (diced)
2 carrots (diced)
3 cloves garlic (crushed)

For the Sauce

2 tablespoons tomato paste
2 cups wine (Cabernet Sauvignon)
3 cups beef broth
2 bay leaves
1 spring thyme
1 spring oregano

How to Make Red Wine Braised Short Ribs in Dutch Oven

Step 1: Preheat the Oven

To start, let’s preheat the oven to 350°F.

Step 2: Prepare the Meat

Rinse and pat dry the meat.
Generously season with salt and pepper.

Step 3: Brown the Meat

Heat 2 tablespoons of olive oil in your 6 Qt Dutch oven over medium-high heat.
Brown the meat in two batches for about 5-6 minutes on each side.
Transfer browned meat to a plate and set aside.

Step 4: Sauté Vegetables

Add one diced onion to the pot.
Cook for 8-10 minutes until translucent.
Add diced celery and carrots; cook for an additional 3-5 minutes.

Step 5: Add Garlic and Tomato Paste

Stir in 3 cloves of smashed garlic and 2 tablespoons of tomato paste.
Cook for a few more minutes until fragrant.

Step 6: Deglaze with Wine

Pour in 2 cups of wine and bring to a boil.
Lower the heat to medium; simmer until reduced by half, about 15-20 minutes.

Step 7: Incorporate Broth and Herbs

Add in 3 cups of beef broth and stir well.
Return the meat to the pot along with bay leaves, thyme, and oregano.

Step 8: Bake Until Tender

Cover with lid and transfer to preheated oven.
Cook for approximately 2 ½ – 3 hours or until ribs are fork-tender.

Step 9: Finish the Sauce

Remove meat from pot; cover with foil to keep warm.
Strain sauce to discard vegetables; return liquid back to pot.
Simmer until sauce thickens as desired.

Now you’re ready to serve up your delicious Red Wine Braised Short Ribs! Enjoy this hearty meal with your favorite sides!

How to Serve Red Wine Braised Short Ribs in Dutch Oven

Red Wine Braised Short Ribs in Dutch Oven is a dish that brings warmth and comfort to any table. Serving it right can elevate the experience for you and your guests.

Classic Pairings

Mashed Potatoes: Creamy mashed potatoes absorb the delicious sauce and provide a perfect texture contrast.
Polenta: Soft, buttery polenta offers a rich base that complements the tender ribs beautifully.
Crusty Bread: Freshly baked bread is ideal for soaking up the savory gravy, making every bite delightful.

Fresh Accompaniments

Steamed Green Beans: Crisp-tender green beans add color and a fresh crunch to your plate.
Roasted Brussels Sprouts: These earthy sprouts bring a nutty flavor that pairs well with the richness of the ribs.
Mixed Green Salad: A light, refreshing salad with vinaigrette balances the hearty main dish.

Wine Pairing Suggestions

Cabernet Sauvignon: The same wine used in cooking enhances the flavors and maintains consistency.
Merlot: A smooth Merlot can complement the beefiness of the ribs without overpowering them.

How to Perfect Red Wine Braised Short Ribs in Dutch Oven

To achieve truly exceptional Red Wine Braised Short Ribs in Dutch Oven, consider these essential tips.

Choose Quality Meat: Select well-marbled short ribs for maximum tenderness and flavor during cooking.
Sear Properly: Take time to brown the meat well on all sides; this caramelization enhances depth of flavor.
Don’t Rush the Simmering: Allow enough time for wine reduction to concentrate its flavors before adding broth.
Use Fresh Herbs: Fresh thyme and oregano offer brighter notes compared to dried versions, elevating your dish significantly.

Best Side Dishes for Red Wine Braised Short Ribs in Dutch Oven

Pairing your Red Wine Braised Short Ribs in Dutch Oven with delightful side dishes can complete your meal beautifully. Here are some top recommendations.

Garlic Mashed Potatoes: Creamy potatoes infused with garlic make an excellent accompaniment to soak up juices.
Roasted Root Vegetables: Carrots, parsnips, and sweet potatoes roasted until caramelized offer sweetness and texture.
Creamed Spinach: Rich and velvety, creamed spinach adds a lush element that balances the richness of the ribs.
Buttered Noodles: Simple egg noodles tossed with butter provide a light yet satisfying side that won’t overshadow the main dish.
Cauliflower Gratin: This cheesy dish introduces a decadent touch while remaining light enough not to overwhelm your palate.
Baked Macaroni and Cheese: Comfort food at its best; creamy mac and cheese complements the hearty nature of braised short ribs.

Common Mistakes to Avoid

When making Red Wine Braised Short Ribs in Dutch Oven, it’s easy to make a few common errors. Here are some tips to ensure your dish turns out perfectly.

Neglecting to season the meat: Failing to season the short ribs properly before browning can lead to bland flavors. Always use plenty of salt and pepper to enhance the taste.
Rushing the browning process: If you don’t brown the meat well, it won’t develop that rich flavor. Take your time and allow each side to get a good sear before moving on.
Skipping the simmering step: Not allowing the wine to reduce can leave excess liquid in your sauce. Simmer until it reduces by half for a more concentrated flavor.
Forgetting about the herbs: Herbs add depth to your recipe, so don’t skip adding bay leaves, thyme, and oregano. They infuse the dish with aromatic flavors during cooking.
Overcooking or undercooking: Cooking time is crucial for tender short ribs. Make sure to cook them long enough so they become fork-tender but check periodically to avoid overcooking.

Storage & Reheating Instructions

Refrigerator Storage

Store leftovers in an airtight container.
They can last up to 3-4 days in the refrigerator.

Freezing Red Wine Braised Short Ribs in Dutch Oven

Place cooled short ribs in freezer-safe containers or bags.
Freeze for up to 3 months for best quality.

Reheating Red Wine Braised Short Ribs in Dutch Oven

Oven: Preheat to 350°F and cover the ribs with foil. Heat for about 20-25 minutes until warmed through.
Microwave: Place portions in a microwave-safe dish and cover. Heat on medium power for 2-3 minutes.
Stovetop: Reheat in a saucepan over low heat, stirring occasionally until warmed through.

Frequently Asked Questions

Here are some common queries about making Red Wine Braised Short Ribs in Dutch Oven.

Can I use other types of wine?

Yes, while Cabernet Sauvignon is recommended, you can use any full-bodied red wine that you enjoy drinking.

How do I know when my short ribs are done?

The best way is to check if the meat is fork-tender and easily pulls away from the bone.

Can I make this recipe ahead of time?

Absolutely! You can prepare it a day ahead and reheat before serving for even better flavor.

What can I serve with my Red Wine Braised Short Ribs?

These ribs pair wonderfully with mashed potatoes, polenta, or crusty bread.

Final Thoughts

Red Wine Braised Short Ribs in Dutch Oven offers a comforting meal perfect for gatherings or family dinners. The slow-cooked flavors meld together beautifully, creating a dish that’s rich and satisfying. Feel free to customize with your favorite herbs or spices!

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Red Wine Braised Short Ribs in Dutch Oven

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Author: Cara
Total Time: 3 hours 15 minutes
Yield: Serves approximately 6 people 1x

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Description

Indulge in the ultimate comfort food with our Red Wine Braised Short Ribs in Dutch Oven. This hearty dish features tender, fall-off-the-bone beef short ribs simmered slowly in a rich and savory red wine sauce, perfect for gatherings or cozy family dinners. The Dutch oven ensures even heat distribution, resulting in succulent meat that’s packed with flavor. With minimal active cooking time, you can spend more moments enjoying the company of your loved ones while this delightful meal prepares itself. Serve it alongside creamy mashed potatoes or crusty bread, and watch everyone savor every bite.

Ingredients

Scale

3–4 pounds bone-in short ribs
2 tablespoons olive oil
1 large onion
2 stalks celery
2 carrots
3 cloves garlic
2 cups Cabernet Sauvignon
3 cups beef broth
Fresh thyme and oregano

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Instructions

Preheat your oven to 350°F.
Season the short ribs with salt and pepper, then brown them in olive oil over medium-high heat.
Sauté diced onion, celery, and carrots until softened; add garlic and tomato paste.
Deglaze with red wine, reducing until half remains before adding beef broth and herbs.
Return ribs to the pot, cover, and bake for 2½ – 3 hours until fork-tender.

Prep Time: 15 minutes
Cook Time: 180 minutes
Category: Main
Method: Baking
Cuisine: American