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
Scale
- 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