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Red Wine Braised Short Ribs in Dutch Oven

Tender short ribs slowly braised in red wine and aromatic herbs, resulting in a rich and flavorful dish perfect for a cozy dinner.

  • Total Time: 3 hours 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 4 pounds beef short ribs
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 cups red wine
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 2 bay leaves

Instructions

  1. Season the short ribs with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high heat and brown the ribs on all sides. Remove and set aside.
  3. In the same pot, add onion, carrots, celery, and garlic; cook until softened.
  4. Stir in tomato paste, then add red wine, beef broth, thyme, and bay leaves. Bring to a simmer.
  5. Return the ribs to the pot, cover, and transfer to a preheated oven at 325°F. Braise for 2.5 to 3 hours until tender.
  6. Remove ribs from the pot and skim fat from the sauce. Reduce sauce if needed and serve over ribs.

Notes

For best results, use a full-bodied red wine like Cabernet Sauvignon. Let the dish rest before serving.

  • Author: Chef Stella
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Method: Main Course
  • Cuisine: American

Nutrition

  • Calories: 650
  • Sugar: 5g
  • Fat: 45g
  • Carbohydrates: 15g
  • Protein: 35g