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Red Wine Braised Short Ribs In Dutch Oven

Red wine braised short ribs in a Dutch oven with a deep, glossy mahogany sauce and fall-off-the-bone bone-in meat. Braised low and slow with vegetables, herbs, and tomatoes, then reduced for a rich finish over mashed potatoes.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

bone-in beef short ribs
  • 4 lb bone-in beef short ribs
dry red wine
  • 1 bottle (750ml) dry red wine (Cabernet or Merlot)
beef broth
  • 2 cup beef broth
diced tomatoes
  • 1 can (14 oz) diced tomatoes
onion
  • 1 onion, diced
carrots
  • 4 carrots, cut into chunks
celery
  • 4 celery, sliced
garlic
  • 6 garlic, smashed
tomato paste
  • 3 tbsp tomato paste
olive oil
  • 2 tbsp olive oil
bay leaves
  • 2 bay leaves
fresh thyme
  • 4 fresh thyme
fresh rosemary
  • 2 fresh rosemary
salt and pepper
  • 0.25 salt and pepper to taste
mashed potatoes for serving
  • 1 mashed potatoes for serving

Equipment

  • 1 Dutch oven

Method
 

Prep and season
  1. Preheat the oven to 325F. Season the bone-in beef short ribs generously with salt and pepper.
Sear the ribs and build the braise
  1. Heat olive oil in a Dutch oven over high heat and sear the ribs until deeply browned on all sides, about 8 to 12 minutes total. Remove the ribs to a plate.
  2. Sauté the onion, carrots, and celery for 5 minutes in the same Dutch oven. Add the garlic and tomato paste and cook for 2 minutes.
  3. Deglaze with the red wine, scraping the bottom of the pot to loosen the browned bits. Add the beef broth, diced tomatoes, bay leaves, thyme, and rosemary.
  4. Return the ribs to the Dutch oven and nestle them into the liquid so it comes halfway up the ribs. Cover the pot.
Braise and finish the sauce
  1. Braise in the oven at 325F for 3 to 3-1/2 hours, until fall-off-the-bone tender. Remove the ribs when ready.
  2. Strain the braising liquid to remove solids, then reduce it until glossy, about 10 to 20 minutes. Skim or adjust seasoning as needed with salt and pepper.
  3. Serve the ribs over mashed potatoes and spoon the reduced braising sauce on top. Make sure each plate gets a glossy coating from the reduced liquid.

Notes

Tip: For the deepest color and flavor, sear the ribs until you get true browning (not just steaming) before deglazing. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a covered pot or microwave. Freezing is yes—freeze ribs with some sauce for up to 2 months and thaw overnight in the fridge. For a lighter option, choose a lower-sodium beef broth and serve with cauliflower mash instead of mashed potatoes.