Go Back

Red Wine Braised Short Ribs In Dutch Oven

Red wine braised short ribs in a Dutch oven with fall-off-the-bone bone-in texture and a glossy mahogany reduction. Braise low and slow until tender, then strain and reduce the sauce for serving over mashed potatoes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Bone-in beef short ribs
  • 4 lb bone-in beef short ribs Keep bone-in for best braising tenderness.
Red wine braising liquid
  • 1 can (750 ml) dry red wine (Cabernet or Merlot) Use enough to fully deglaze and braise.
  • 2 cup beef broth
  • 1 can (14 oz) diced tomatoes
  • 1 onion, diced
  • 4 carrots, cut into chunks
  • 4 stalks celery, sliced
  • 6 cloves garlic, smashed
  • 3 tbsp tomato paste
  • 2 tbsp olive oil
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 salt and pepper to taste Season ribs and sauce as needed.
  • 1 mashed potatoes for serving For serving alongside the reduced sauce.

Equipment

  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat oven to 325°F, then season the bone-in short ribs generously with salt and pepper.
Sear the ribs
  1. Heat olive oil in a Dutch oven over high heat, then sear the ribs until deeply browned on all sides, about 6 to 10 minutes total; remove to a plate.
Build the braising base
  1. Add onion, carrots, and celery to the Dutch oven and sauté for 5 minutes until slightly softened.
Cook aromatics and tomato paste
  1. Stir in smashed garlic and tomato paste, then cook for 2 minutes to deepen flavor.
Deglaze and season
  1. Pour in the red wine and deglaze, scraping the browned bits from the bottom of the Dutch oven.
Braise in the oven
  1. Add beef broth, diced tomatoes, bay leaves, thyme, and rosemary, then return ribs so the liquid comes halfway up the meat.
Low-and-slow braise
  1. Cover and braise in the oven at 325°F for 3 to 3-1/2 hours until fall-off-the-bone tender, keeping the lid on for steady moisture.
Make a glossy sauce
  1. Remove the ribs, then strain and reduce the braising liquid until glossy and lightly thickened.
Serve
  1. Serve the ribs over mashed potatoes and spoon the reduced braising sauce on top.

Notes

Pro tip: Sear until you get deep, dark browning on every side—those fond bits are what make the wine reduction glossy. Store leftovers in the fridge up to 4 days; reheat gently until hot. Freezing: yes, freeze ribs and sauce in an airtight container up to 3 months, thaw in the fridge overnight and reheat. Dietary swap: use a low-sodium beef broth (and adjust salt) for easier sodium control without changing the braising method.