Braised Short Ribs in Red Wine Sauce (Dutch Oven Method)

These Red Wine Braised Short Ribs in a Dutch Oven are rich, tender, and full of comforting flavor. The bone-in beef short ribs are seared, then slowly braised with red wine, beef broth, vegetables, and herbs until the meat is fall-apart tender. This cozy Dutch oven short ribs recipe makes a delicious dinner for family meals, special occasions, or anytime you want a hearty homemade comfort food dish.

Why You’ll Love Red Wine Braised Short Ribs

• Fall-apart tender beef – The short ribs become incredibly tender after slow cooking in the Dutch oven. The meat practically falls off the bone. Every bite is juicy and rich. It is pure comfort food.
• Rich and flavorful sauce – Red wine, beef broth, vegetables, and herbs create a deep, savory sauce. The wine cooks down and adds wonderful flavor. The sauce becomes even better as it simmers. It is perfect for spooning over the ribs.
• Easy to make – Most of the work is simple chopping and browning. After that, the Dutch oven does the rest. The long cooking time is mostly hands-off. This makes the recipe great for a relaxed dinner at home.
• Perfect for special meals – These braised short ribs look impressive but are easy enough for a home cook to make. They are a great choice for holidays or dinner guests. The rich sauce makes the dish feel extra special. You can also make it for a cozy weekend meal.
• Made with simple ingredients – The recipe uses classic ingredients like onion, carrots, celery, garlic, broth, and herbs. Everything cooks together in one Dutch oven. The flavors blend beautifully as the ribs braise. The result is a hearty and satisfying dinner.

Ingredients For Red Wine Braised Short Ribs

• Olive oil – Used for browning the short ribs and building a flavorful base in the Dutch oven.
• Bone-in beef short ribs – The star of the recipe. Slow braising makes the meat tender, juicy, and fall-apart delicious.
• Salt – Brings out the savory flavor of the beef and the other ingredients.
• Black pepper – Adds a simple peppery seasoning to the short ribs.
• Onion – Adds sweetness and savory flavor as it cooks down.
• Celery – Adds extra flavor to the braising liquid.
• Carrots – Bring a touch of natural sweetness to the sauce.
• Garlic – Adds bold, savory flavor to the dish.
• Tomato paste – Helps give the sauce a richer, deeper flavor.
• Red wine – Adds depth and richness to the braising sauce.
• Beef broth – Creates the flavorful liquid the short ribs cook in.
• Bay leaves – Add subtle aromatic flavor while the ribs braise.
• Fresh thyme – Adds an earthy herbal note to the sauce.
• Fresh oregano – Adds another layer of savory herb flavor.

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

How To Make Red Wine Braised Short Ribs

• Preheat the oven to 350°F. Pat the short ribs dry and season them well with salt and black pepper.
• Warm the olive oil in a Dutch oven over medium-high heat. Sear the short ribs in batches until browned on both sides, then move them to a plate.
• Add the diced onion to the pot and cook until softened. Stir in the celery and carrots and continue cooking for a few more minutes.
• Add the garlic and tomato paste. Stir everything together and cook briefly to develop more flavor.
• Pour in the red wine and bring it to a boil. Lower the heat and let it simmer until the wine has reduced by about half.
• Stir in the beef broth. Return the short ribs to the Dutch oven and add the bay leaves, thyme, and oregano.
• Cover the Dutch oven and place it in the oven. Braise the short ribs for 2 1/2 to 3 hours, until the meat is very tender.
• Remove the cooked ribs and keep them warm on a plate covered with foil.
• Strain the cooking liquid and return it to the pot. Simmer the sauce until it thickens to your liking.
• Spoon the rich red wine sauce over the short ribs and serve.

Serving Suggestions

• Serve the short ribs over creamy roasted garlic mashed potatoes so they can soak up the rich red wine sauce.
• Add a side of roasted asparagus or sautéed Brussels sprouts to balance the hearty beef.
• Roasted broccoli and carrots or baked green tomatoes all pair well with the rich short ribs.
• Serve with homemade breadsticks or fluffy dinner rolls for dipping into the sauce.
• Spoon extra red wine sauce over the ribs just before serving for even more flavor.

Tips For Success

• Pat the short ribs dry before seasoning – Removing excess moisture helps the beef brown better in the Dutch oven. A good sear gives the short ribs a deeper flavor and improves the finished sauce. Season the meat generously with salt and black pepper before it goes into the pot.
• Brown the ribs in batches – Avoid crowding the Dutch oven when searing the meat. Cooking the ribs in two batches gives each piece enough room to develop a nicely browned exterior. This extra step is worth it because the browned bits left in the pot add flavor to the braising liquid.
• Give the onions time to soften – Cook the diced onion until it becomes soft and translucent before adding the other vegetables. This helps build a flavorful base for the sauce. The celery, carrots, garlic, and tomato paste are then added in stages so each ingredient has time to cook.
• Let the red wine reduce – After adding the wine, bring it to a boil and then let it simmer until it has reduced by about half. This takes around 15 to 20 minutes. Reducing the wine concentrates its flavor before the beef broth and short ribs are added.
• Keep the Dutch oven covered while braising – Once the short ribs, broth, and herbs are in the pot, cover it tightly with the lid before placing it in the oven. This allows the ribs to slowly cook in the flavorful liquid and become tender.
• Check the ribs for tenderness – Start testing the meat after about 2 hours of cooking. Use a fork to see how easily the meat gives way. The short ribs are ready when they are very tender and easily pull away from the bone.
• Do not rush the cooking time – The ribs may need the full 2 1/2 to 3 hours in the oven. Slow braising is what creates that tender, fall-apart texture. If the meat still feels firm, continue cooking until it becomes tender.
• Finish the sauce on the stovetop – After removing the ribs, strain the cooking liquid and return it to the Dutch oven. Simmering the liquid helps it reduce and thicken into a richer sauce. Spoon the finished sauce generously over the ribs before serving.
• Adjust the sauce if needed – If the sauce remains too thin, use the cornstarch and water mixture from the recipe notes. Stir it into the sauce and cook for a few more minutes. This gives the sauce a thicker consistency that coats the short ribs beautifully.
• Keep the ribs warm while finishing the sauce – Cover the cooked meat with foil after removing it from the Dutch oven. This helps keep the short ribs warm and ready to serve while you strain and reduce the sauce.

Variations And Substitutions

• Use boneless short ribs – Bone-in beef short ribs work wonderfully for this recipe, but boneless short ribs can also be used. They will still become tender as they slowly braise in the Dutch oven. Check the meat as it cooks and look for a tender texture before serving.
• Try beef tips instead – Beef tips are another option mentioned for this recipe. They can be cooked in the same flavorful mixture of vegetables, herbs, broth, and red wine. This is a useful alternative when short ribs are not available.
• Make the recipe without wine – If you prefer not to cook with alcohol, simply leave out the red wine. Instead of using 3 cups of beef broth, use 5 cups of beef broth total. You can also skip the step where the wine is added and reduced. The beef broth will provide the liquid needed for braising the meat.
• Use Cabernet Sauvignon for a rich sauce – Cabernet Sauvignon is a great choice for the red wine in this recipe. It gives the braising liquid a rich, deep flavor as it reduces and cooks with the beef. Letting the wine simmer until it has reduced by about half is an important part of developing that flavor.
• Keep the vegetables in the sauce – The recipe calls for straining the finished cooking liquid and discarding the vegetables. If you prefer a more rustic sauce, you can leave the cooked onion, carrots, and celery in the pot instead. Simply bring the sauce to a boil on the stovetop and reduce it until it reaches the consistency you like.
• Adjust the sauce thickness – If the sauce is thinner than you would like, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir the mixture into the sauce and cook for a couple more minutes. This helps create a thicker sauce that is perfect for spooning over the tender short ribs.

Storage and Reheating

• Storage – Let the short ribs cool, then transfer them to an airtight container. Store in the refrigerator for 4-5 days.
• Reheating – Reheat the short ribs in the oven for even heating. You can also warm them on the stovetop over medium heat.
• Freezing – Place the cooled short ribs in a freezer-safe bag or airtight container. Freeze for up to 3 months.
• Thawing – Transfer the frozen short ribs to the refrigerator and let them thaw overnight before reheating.

Frequently Asked Questions

Can I Make Red Wine Braised Short Ribs In An Instant Pot?

This recipe is written for a Dutch oven. The source does not include Instant Pot instructions, so follow the Dutch oven method for best results.

Can I Make Red Wine Braised Short Ribs Ahead Of Time?

Yes. Store the cooked short ribs in an airtight container in the refrigerator for 4-5 days. Reheat them in the oven or on the stovetop.

How Do I Make Braised Short Ribs Without Red Wine?

Replace the 2 cups of red wine with extra beef broth. Use 5 cups of beef broth total and skip the wine-reduction step.

Other Easy Beef Recipes

• Slow Cooker Beef Stroganoff
• Beef and Cheese Chimichangas
• Mexican Carne Guisada
• Belgian Beef Stew With Beer
• Black Pepper Beef Udon
• Beef Vegetable Soup
• BBQ Beef Shepherd’s Pie

More Main Dish Recipes

• Irish Vegetarian Stew
• Grouper Fish in Spicy Coconut Sauce
• Creamy Smothered Chicken and Rice