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 meat and a glossy mahogany reduction. Braised low and slow at 325°F until tender, then served over mashed potatoes to soak up the sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 4 servings
Cuisine: French-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Preheat and prep
  1. Preheat oven to 325°F, then season the short ribs generously with salt and pepper.
  2. Heat olive oil in a Dutch oven over high heat until shimmering, then add the ribs and sear until deeply browned on all sides, 8–12 minutes total.
  3. Remove the ribs to a plate.
Build the braising base
  1. In the same Dutch oven, sauté the onion, carrots, and celery until lightly softened, about 5 minutes.
  2. Add the garlic and tomato paste and cook until fragrant, about 2 minutes.
  3. Deglaze with the red wine, scraping the bottom to dissolve the browned bits.
  4. Add beef broth, diced tomatoes, bay leaves, thyme, and rosemary, then bring to a simmer.
Braise and finish
  1. Return the ribs to the pot, making sure the liquid comes about halfway up the sides of the meat.
  2. Cover and braise in the oven at 325°F for 3 to 3.5 hours, until the ribs are fall-off-the-bone tender.
  3. Remove the ribs, then strain the braising liquid and reduce it until glossy, 8–15 minutes on the stovetop.
  4. Serve the ribs over mashed potatoes with the reduced braising sauce.

Notes

For the richest sauce, reduce the strained braising liquid until it coats the back of a spoon and looks glossy. Refrigerate leftovers in a sealed container up to 3–4 days; reheat gently until warmed through. Freezing is yes—freeze ribs and sauce (without mashed potatoes) up to 2–3 months. For a lighter option, use low-sodium beef broth and serve with cauliflower mash instead of traditional mashed potatoes.