Red Wine Braised Short Ribs In Dutch Oven Recipe

Savor tender, fall off the bone beef short ribs slowly braised in a rich red wine, beef stock, and vegetable medley. This dish, enhanced with garlic, tomato paste, thyme, and bay leaves, offers exceptional comfort and hearty flavor. Perfect for sharing with loved ones on a cozy evening.

I love making this Red Wine Braised Short Ribs recipe in my Dutch oven because it creates a hearty, nutritious dish that feeds both the body and soul. I begin with 4 lbs of bone-in beef short ribs, coating them in about 2 tsp of salt, 1 tsp of black pepper, and 1/2 cup of all-purpose flour before browning in 2 tablespoons of olive oil.

then I add 2 cups of full-bodied red wine and 2 cups of beef stock along with 2 tablespoons of tomato paste. I also toss in diced carrots, celery, one chopped yellow onion, and 4 cloves of minced garlic, which gives a good mix of vitamins.

A few sprigs of fresh thyme and 2 bay leaves make it extra aromatic. Interestingly, this method of slow-cooking in a Dutch oven creates a fall-apart tender dish that is as much a nutritional powerhouse as it is comforting, and I always finish it off with fresh parsley.

Why I Like this Recipe

I love how the meat gets so tender that it practically falls off the bone, and it feels like I cooked something really special even though it takes time. I also like the rich, deep flavor from the red wine mixed with all the veggies which makes every bite super satisfying. Another reason is that the whole process fills my kitchen with these amazing smells that make me excited for dinner even before it’s ready. Lastly, I love that it’s a dish I can proudly share with my family and friends because it always turns out cozy and comforting.

Ingredients

• Bone-in beef short ribs: Meaty and protein-rich, they give the dish a hearty, real flavor.
• Salt and pepper: Essential seasonings that brighten up the natural taste without any fuss.
• All-purpose flour: Creates a delicious crust and thickens the braising liquid wonderfully.
• Red wine: Offers deep, tangy acidity that helps tenderize the meat and blend flavors.
• Beef stock: Adds umami and moisture, making the sauce robust and balanced.
• Vegetables (carrots, celery, onion, garlic): Provide fibre, vitamins and a hint of natural sweetness.
• Tomato paste: Intensifies the color and tang, giving the sauce a rich depth.
• Olive oil: Infuses subtle richness while also helping brown the meat perfectly.

Ingredient Quantities

• Bone-in beef short ribs – 4 lbs
• Salt – about 2 tsp (or to taste)
• Black pepper – 1 tsp
• All-purpose flour – 1/2 cup
• Olive oil – 2 tablespoons
• Red wine – 2 cups (choose a full-bodied red wine for best flavor)
• Beef stock – 2 cups
• Tomato paste – 2 tablespoons
• Carrots, diced – 2 large
• Celery, diced – 2 stalks
• Yellow onion, chopped – 1 large
• Garlic, minced – 4 cloves
• Fresh thyme – 4 sprigs
• Bay leaves – 2
• Fresh parsley, chopped – for garnish

How to Make this

1. Preheat your oven to 325°F. Season the short ribs well with salt and black pepper, and then dust them lightly with all-purpose flour.

2. Heat the olive oil in your Dutch Oven over medium-high heat. Sear the short ribs on all sides until they’re browned and then set them aside.

3. In the same pot, add the chopped yellow onion, diced carrots, and diced celery. Cook them for about 5 minutes until they start getting softened.

4. Stir in the minced garlic and tomato paste. Cook for another minute until the garlic smells good and the tomato paste darkens a little.

5. Pour in the red wine and beef stock, scraping any brown bits off the bottom of the pot.

6. Bring the liquid to a simmer before returning the short ribs to the Dutch Oven.

7. Add the fresh thyme sprigs and bay leaves to the pot. Make sure they are evenly distributed.

8. Bring it all back to a simmer and then cover the pot with its lid.

9. Place the Dutch Oven in the preheated oven and braise the short ribs for about
2.5 to 3 hours, until the meat is easily falling off the bone.

10. Remove the thyme sprigs and bay leaves, garnish with freshly chopped parsley, and serve hot for a comforting meal with friends and family.

Equipment Needed

1. Oven that can be set to 325°F
2. A Dutch oven with a lid for searing and braising
3. A cutting board for chopping your veggies
4. A sharp knife for dicing the onions, carrots, celery and mincing garlic
5. Measuring cups and spoons for the flour, spices, red wine and beef stock
6. Tongs to turn and transfer the short ribs
7. A wooden spoon or spatula for stirring the mixture during cooking

FAQ

Red Wine Braised Short Ribs In Dutch Oven Recipe Substitutions and Variations

• If you don’t have beef short ribs, you can use pork ribs or a chuck roast instead but the cooking time might change a bit
• If olive oil is missing, try using canola or vegetable oil instead; it’s a good backup option
• If you run out of red wine, a dry sherry diluted with a little water is a neat swap
• Don’t have fresh thyme? Use dried thyme, but use only half as much since it’s more concentrated
• If beef stock isn’t available, you can use chicken stock or even vegetable broth in a pinch

Pro Tips

1. If you can plan ahead, try marinating the short ribs for a few hours before cooking to let all the flavors sink in real good. It makes a big difference in taste.
2. When you’re browning the meat, don’t crowd the pot. Doing it in batches really helps get that crispy crust on the outside which locks in more flavor.
3. After searing, make sure to scrape up all those browned bits from the bottom of the pot – they add a ton of depth to your sauce.
4. Once the dish is done, if you want a cleaner sauce, let it cool a bit before you skim off the fat on top. This little trick makes the final dish a bit lighter.