Description
Red Wine Braised Short Ribs in Dutch Oven is a heartwarming dish that elevates any meal with its rich, savory flavors and fall-off-the-bone tenderness. This recipe combines succulent beef short ribs with aromatic vegetables, red wine, and herbs, making it perfect for family gatherings or cozy dinners with friends. The slow-cooking process allows the ingredients to meld beautifully, resulting in a luxurious sauce that you’ll want to savor. Whether you’re hosting a festive feast or enjoying a weeknight dinner, these short ribs promise to impress your guests and leave them asking for seconds.
Ingredients
Scale
- 2 tablespoons olive oil
- 3–4 pounds bone-in short ribs
- 1 large onion (diced)
- 2 stalks celery (diced)
- 2 carrots (diced)
- 3 cloves garlic (crushed)
- 2 tablespoons tomato paste
- 2 cups Cabernet Sauvignon
- 3 cups beef broth
- 2 bay leaves
- Fresh thyme and oregano
Instructions
- Preheat your oven to 350°F.
- Season the short ribs with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat. Brown the ribs on all sides for about 5-6 minutes each; set aside.
- In the same pot, sauté the onion until translucent. Add celery and carrots; cook for an additional few minutes.
- Stir in garlic and tomato paste; cook until fragrant.
- Pour in red wine, deglazing the pot by scraping up browned bits, then simmer until reduced by half.
- Add beef broth along with bay leaves, thyme, and oregano; stir well.
- Return the short ribs to the pot, ensuring they are submerged in liquid.
- Cover and braise in the oven for approximately 2½ -3 hours until tender.
- Allow to rest before serving with sauce.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 rib (approximately 200g)
- Calories: 550
- Sugar: 4g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 120mg