Red Wine Braised Short Ribs in Dutch Oven
Red Wine Braised Short Ribs in Dutch Oven is a dish that brings the warmth and flavor of home-cooked comfort food right to your table. With its tender, falling-off-the-bone beef short ribs, this recipe is perfect for gatherings or cozy family dinners. The rich gravy and aromatic herbs create an unforgettable experience that will impress any guest. This dish is not only delicious but also easy to prepare, making it an ideal choice for both seasoned cooks and beginners alike.
Why You’ll Love This Recipe
- Unmatched Flavor: The combination of red wine and savory herbs creates a deep, rich flavor that elevates the humble short ribs.
- Perfectly Tender: Slow cooking in a Dutch oven ensures the meat is fall-apart tender, making every bite delightful.
- Easy Preparation: With simple steps and minimal active cooking time, you can focus on enjoying your meal with loved ones.
- Versatile Serving Options: Serve these ribs with mashed potatoes, polenta, or crusty bread to soak up the delicious gravy.
- Impressive Presentation: This dish looks stunning when served, making it perfect for special occasions or family gatherings.
Tools and Preparation
To make Red Wine Braised Short Ribs in Dutch Oven, you’ll need a few essential tools that will make the cooking process smooth and enjoyable.
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Essential Tools and Equipment
- 6 Qt Dutch Oven
- Wooden Spoon
- Chef’s Knife
- Cutting Board
- Measuring Cups
Importance of Each Tool
- 6 Qt Dutch Oven: This pot provides even heat distribution, perfect for slow cooking the short ribs until tender.
- Chef’s Knife: A sharp knife makes it easy to chop vegetables quickly and safely.
- Wooden Spoon: Ideal for stirring without scratching your cookware while mixing ingredients thoroughly.
Ingredients
Red Wine Braised Short Ribs is the best recipe for tender fall apart bone-in beef short ribs slow cooked with gravy in a Dutch Oven. This is a perfect comfort meal you can make at home for your friends and family!
For the Meat
- 2 tablespoons olive oil
- 3-4 pounds bone-in short ribs (8-10 pieces)
- Salt (pepper to taste)
For the Vegetables
- 1 large onion (diced)
- 2 stalks celery (diced)
- 2 carrots (diced)
- 3 cloves garlic (crushed)
For the Sauce
- 2 tablespoons tomato paste
- 2 cups wine (Cabernet Sauvignon)
- 3 cups beef broth
- 2 bay leaves
- 1 sprig thyme
- 1 sprig oregano
How to Make Red Wine Braised Short Ribs in Dutch Oven
Step 1: Preheat the Oven
Preheat your oven to 350°F. This allows your Dutch oven to reach the ideal cooking temperature once you transfer it into the oven.
Step 2: Prepare the Ribs
- Rinse and pat dry the meat.
- Generously season with salt and pepper on all sides.
Step 3: Brown the Meat
- Heat 2 tablespoons of olive oil in a 6 Qt Dutch oven over medium-high heat.
- Brown the meat in two batches for about 5-6 minutes on each side.
- Transfer browned ribs to a plate and set aside.
Step 4: Sauté Vegetables
- Add 1 diced onion to the pot and cook for 8-10 minutes until translucent.
- Stir in diced celery and carrots; cook for an additional 3-5 minutes.
Step 5: Add Garlic and Tomato Paste
Add crushed garlic and tomato paste to the pot. Cook for a few more minutes until combined well.
Step 6: Incorporate Wine
Stir in 2 cups of wine; bring to a boil. Reduce heat to medium and simmer until reduced by half, approximately 15-20 minutes.
Step 7: Add Broth
Pour in 3 cups of beef broth, stirring well to combine.
Step 8: Combine Everything
Return the browned short ribs back into the pot. Add bay leaves, thyme, and oregano on top.
Step 9: Cook in Oven
Cover with lid and place in preheated oven. Cook for about 2½ -3 hours until ribs are fork-tender.
Step 10: Rest Meat
Once done, transfer meat to a plate and cover with foil to keep warm.
Step 11: Strain Sauce
Strain sauce through a fine mesh sieve, discarding cooked vegetables while retaining liquid.
Step 12: Thicken Sauce
Return strained liquid back into pot. Simmer until it thickens slightly before serving over short ribs.
Enjoy your flavorful Red Wine Braised Short Ribs as part of your next family dinner or special occasion!
How to Serve Red Wine Braised Short Ribs in Dutch Oven
Serving Red Wine Braised Short Ribs in Dutch Oven creates a delightful dining experience. This dish pairs beautifully with various sides and garnishes that enhance its rich flavors.
Pairing with Mashed Potatoes
- Creamy mashed potatoes provide a comforting base for the tender short ribs, soaking up the delicious gravy.
Serving with Crusty Bread
- A slice of warm, crusty bread is perfect for dipping into the savory sauce, making each bite even more satisfying.
Accompanying with Seasonal Vegetables
- Roasted or steamed seasonal vegetables add color and nutrition to your plate, balancing the richness of the dish.
Garnishing with Fresh Herbs
- A sprinkle of fresh herbs like parsley or thyme adds a burst of freshness and enhances presentation.
Complementing with a Side Salad
- A light side salad with vinaigrette can cut through the richness of the short ribs, offering a refreshing contrast.
Enjoying with a Glass of Red Wine
- Pair your meal with a glass of Cabernet Sauvignon to echo the flavors in the dish, elevating your dining experience.
How to Perfect Red Wine Braised Short Ribs in Dutch Oven
To achieve perfectly braised short ribs, follow these helpful tips for optimal results every time.
- Choose Quality Meat: Select well-marbled bone-in short ribs for maximum flavor and tenderness.
- Sear Properly: Take your time when browning the meat; this step adds depth to the overall flavor.
- Use Fresh Ingredients: Fresh herbs and vegetables enhance the taste profile significantly compared to dried or outdated ones.
- Monitor Cooking Time: Keep an eye on cooking time; overcooking can dry out the meat, while undercooking can make it tough.
- Let It Rest: After cooking, allow the meat to rest before serving. This helps redistribute juices for better flavor.
- Thicken Sauce Wisely: If you prefer a thicker sauce, let it simmer longer after straining to achieve your desired consistency.
Best Side Dishes for Red Wine Braised Short Ribs in Dutch Oven
Pairing side dishes with Red Wine Braised Short Ribs creates a complete and satisfying meal. Here are some great options to consider:
- Garlic Mashed Potatoes: Creamy potatoes mixed with garlic provide a rich base that complements the ribs beautifully.
- Roasted Brussels Sprouts: These crispy veggies add texture and a slight bitterness that balances the dish’s richness.
- Creamed Spinach: A classic side that offers creaminess and greens, enhancing both flavor and nutrition.
- Buttery Corn on the Cob: Sweet corn charred lightly complements the savory notes of the short ribs perfectly.
- Quinoa Salad: A light quinoa salad brings freshness and crunch, contrasting nicely with the tender meat.
- Caramelized Carrots: Sweet caramelized carrots pair well due to their natural sugars balancing out savory elements.
Common Mistakes to Avoid
Many home cooks make simple mistakes when preparing Red Wine Braised Short Ribs in Dutch Oven. Here are some common pitfalls and how to avoid them.
- Skipping the Browning Step: This step is crucial for adding depth of flavor. Always brown the short ribs thoroughly before braising to enhance the taste.
- Not Using Enough Seasoning: Proper seasoning is key to a flavorful dish. Be generous with salt and pepper, as well as herbs, to bring out the best flavors.
- Rushing the Cooking Time: Braising is all about low and slow cooking. Don’t rush the process; allow the ribs to cook long enough for them to become tender and flavorful.
- Ignoring the Wine Quality: The wine you use affects the final dish. Choose a good-quality Cabernet Sauvignon that you would enjoy drinking for the best results.
- Forgetting to Strain the Sauce: Leaving vegetable bits in your sauce can lead to an unrefined texture. Always strain it after cooking for a smooth, rich gravy.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Allow the dish to cool completely before refrigerating.
Freezing Red Wine Braised Short Ribs in Dutch Oven
- Freeze in an airtight container or freezer bag for up to 3 months.
- Label with date and contents for easy identification.
Reheating Red Wine Braised Short Ribs in Dutch Oven
- Oven: Preheat at 350°F and bake covered for about 20-30 minutes until hot.
- Microwave: Use a microwave-safe dish, cover loosely, and heat on medium power in 2-minute intervals until heated through.
- Stovetop: Heat over low-medium heat in a saucepan, stirring occasionally until warm.
Frequently Asked Questions
Here are some frequently asked questions about making Red Wine Braised Short Ribs in Dutch Oven.
Can I use other types of wine?
Yes, while Cabernet Sauvignon is recommended, other red wines like Merlot or Pinot Noir can also work well.
How do I know when short ribs are done?
Short ribs are done when they are fork-tender and easily pull away from the bone after about 2.5 to 3 hours of braising.
Can I make this recipe ahead of time?
Absolutely! This dish actually tastes better when made a day in advance as the flavors meld together beautifully.
What can I serve with Red Wine Braised Short Ribs in Dutch Oven?
These ribs pair wonderfully with mashed potatoes, polenta, or crusty bread to soak up the delicious gravy.
Final Thoughts
Red Wine Braised Short Ribs in Dutch Oven is not just a meal; it’s an experience that brings comfort and joy. This recipe allows for customization with different herbs or sides based on your preferences. Whether you’re hosting friends or enjoying a cozy family dinner, this dish will surely impress everyone at your table.
Red Wine Braised Short Ribs in Dutch Oven
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 6 people 1x
Description
Red Wine Braised Short Ribs in Dutch Oven is the ultimate comfort food that transforms bone-in beef short ribs into a tender, flavorful dish. Slow-cooked with aromatic herbs and rich red wine, this recipe yields juicy meat that falls off the bone and a savory gravy perfect for soaking up with mashed potatoes or crusty bread. Ideal for gatherings or cozy family dinners, this dish not only impresses guests but is also straightforward enough for beginners to master. Elevate your dining experience with this hearty meal that combines ease of preparation with gourmet results.
Ingredients
- 3–4 pounds bone-in short ribs
- 2 cups Cabernet Sauvignon (or any good quality red wine)
- 3 cups beef broth
- 1 large onion
- 2 stalks celery
- 2 carrots
- 3 cloves garlic
- 2 tablespoons tomato paste
- Fresh thyme and oregano
- Olive oil, salt, and pepper
Instructions
- Preheat your oven to 350°F.
- Rinse and pat dry the short ribs; season generously with salt and pepper.
- In a Dutch oven, heat olive oil over medium-high heat; brown the ribs for about 5-6 minutes on each side. Remove them from the pot.
- Sauté diced onion until translucent (8-10 minutes), then add celery, carrots, and garlic; cook for an additional few minutes.
- Stir in tomato paste and wine; bring to a boil and reduce by half (15-20 minutes).
- Add beef broth, return short ribs to the pot along with herbs, cover, and place in the oven.
- Braise for 2½ -3 hours until fork-tender.
- Rest meat covered with foil before serving; strain sauce and thicken if desired.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 rib (approximately 200g)
- Calories: 520
- Sugar: 4g
- Sodium: 880mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 130mg
