When you’re craving a comforting, hearty, and deeply flavorful meal, these Red Wine Braised Short Ribs in Dutch Oven will absolutely deliver. With tender, fall-apart beef slow-braised in a rich red wine gravy, this recipe brings restaurant-quality results straight to your kitchen. It’s perfect for a cozy family dinner, an impressive meal for guests, or even a special Sunday supper.
Braising the short ribs in a Dutch oven ensures even, steady heat, helping break down the tough connective tissue of bone-in beef short ribs until they’re melt-in-your-mouth tender. The magic happens with aromatic vegetables, herbs, tomato paste, and a generous pour of Cabernet Sauvignon, creating a deeply savory sauce that you’ll want to spoon over mashed potatoes, polenta, or crusty bread.
Why You’ll Love Red Wine Braised Short Ribs in Dutch Oven
- Incredibly tender, fall-off-the-bone beef
- Rich, hearty flavors with a deeply savory gravy
- Perfect for make-ahead meals and leftovers
- Impressive enough for a dinner party
- Comforting and satisfying in any season
Ingredients
- 2 tablespoons olive oil
- 3–4 pounds bone-in beef short ribs (8–10 pieces)
- Salt and pepper to taste
- 1 large onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 3 cloves garlic, smashed
- 2 tablespoons tomato paste
- 2 cups red wine (such as Cabernet Sauvignon)
- 3 cups beef broth
- 2 bay leaves
- 1 sprig thyme
- 1 sprig oregano
Equipment You’ll Need
- 6-quart Dutch oven with lid
- Tongs
- Wooden spoon
- Strainer
- Measuring cups and spoons
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Step 2: Prepare and Brown the Short Ribs
Pat the short ribs dry with paper towels, then generously season them with salt and pepper on all sides.
Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Working in two batches to avoid overcrowding, sear the short ribs on all sides until they develop a deep, golden-brown crust — about 5–6 minutes per side. Transfer the browned ribs to a plate and set aside.
Step 3: Build the Flavor Base
In the same Dutch oven, add the diced onion and cook for 8–10 minutes until softened and translucent, scraping up the browned bits from the pan.
Add the diced celery and carrots, and cook for another 3–5 minutes until slightly softened.
Stir in the smashed garlic cloves and tomato paste, cooking for another 1–2 minutes to deepen the flavor.
Step 4: Deglaze with Red Wine
Slowly pour in the red wine, stirring well to release any caramelized bits stuck to the bottom of the pot. Bring the mixture to a boil, then reduce heat to medium and let the wine simmer for about 15–20 minutes until reduced by half.
Step 5: Add Broth and Herbs
Pour in the beef broth and stir to combine. Return the browned short ribs to the pot along with any juices that collected on the plate. Add the bay leaves, thyme, and oregano.
Step 6: Braise in the Oven
Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 2½–3 hours, or until the short ribs are fork-tender and falling off the bone.
Step 7: Finish the Gravy
When the meat is tender, transfer the short ribs to a plate and cover with foil to keep warm.
Strain the sauce through a fine-mesh strainer, discarding the vegetables and herbs. Pour the strained liquid back into the Dutch oven and simmer over medium heat until slightly thickened, about 10–15 minutes.
Taste and adjust seasoning with salt and pepper as needed.
Step 8: Serve
Serve the short ribs generously spooned with the rich red wine gravy, alongside creamy mashed potatoes, polenta, or a loaf of crusty bread to soak up every drop.
Tips and Variations
- Use bone-in short ribs: They add more flavor to the dish and help create a richer sauce.
- No Dutch oven? You can use a heavy oven-safe pot with a tight-fitting lid.
- Wine substitute: If you prefer no alcohol, replace the wine with additional beef broth plus 1 tablespoon balsamic vinegar.
- Make ahead: The flavors deepen overnight. Store in the fridge and reheat gently before serving.
- Add mushrooms: Sauté mushrooms with the vegetables for an earthy twist.
Storage and Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat gently on the stovetop over low heat, adding a splash of broth if needed
- You can freeze cooked short ribs for up to 2 months; thaw overnight in the fridge and reheat
Serving Suggestions
Pair these Red Wine Braised Short Ribs in Dutch Oven with:
- Creamy mashed potatoes
- Creamy polenta
- Garlic butter noodles
- Roasted root vegetables
- A crisp green salad
Nutritional Information (approximate, per serving)
Servings: 8
- Calories: ~520
- Fat: 28 grams
- Carbohydrates: 10 grams
- Protein: 46 grams
Frequently Asked Questions
Can I make this without wine?
Yes, you can substitute with beef broth plus a splash of balsamic vinegar for acidity.
Do I need to strain the sauce?
It’s recommended for a smoother gravy, but you can leave the vegetables in if you prefer a rustic texture.
Can I use boneless short ribs?
Yes, but bone-in will give you deeper flavor.
Is this gluten-free?
Yes, as long as your broth is gluten-free.
Can I cook this on the stovetop instead of the oven?
Yes — keep it at a low simmer on the stove for 2½–3 hours, covered, but stir occasionally to prevent sticking.
Final Thoughts
Red Wine Braised Short Ribs in Dutch Oven is the definition of comforting, classic, and absolutely satisfying. With its melt-in-your-mouth beef, rich wine-infused gravy, and simple, rustic presentation, it’s a recipe you’ll come back to again and again. Whether for Sunday dinner or a special holiday meal, these short ribs make any occasion memorable.
If you try this recipe, let me know how it turned out — and what delicious sides you paired with it!
Red Wine Braised Short Ribs in Dutch Oven
Ingredients
- 2 tablespoons olive oil
- 3 –4 pounds bone-in beef short ribs 8–10 pieces
- Salt and pepper to taste
- 1 large onion diced
- 2 stalks celery diced
- 2 carrots diced
- 3 cloves garlic smashed
- 2 tablespoons tomato paste
- 2 cups red wine such as Cabernet Sauvignon
- 3 cups beef broth
- 2 bay leaves
- 1 sprig thyme
- 1 sprig oregano
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
Step 2: Prepare and Brown the Short Ribs
- Pat the short ribs dry with paper towels, then generously season them with salt and pepper on all sides.
- Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Working in two batches to avoid overcrowding, sear the short ribs on all sides until they develop a deep, golden-brown crust — about 5–6 minutes per side. Transfer the browned ribs to a plate and set aside.
Step 3: Build the Flavor Base
- In the same Dutch oven, add the diced onion and cook for 8–10 minutes until softened and translucent, scraping up the browned bits from the pan.
- Add the diced celery and carrots, and cook for another 3–5 minutes until slightly softened.
- Stir in the smashed garlic cloves and tomato paste, cooking for another 1–2 minutes to deepen the flavor.
Step 4: Deglaze with Red Wine
- Slowly pour in the red wine, stirring well to release any caramelized bits stuck to the bottom of the pot. Bring the mixture to a boil, then reduce heat to medium and let the wine simmer for about 15–20 minutes until reduced by half.
Step 5: Add Broth and Herbs
- Pour in the beef broth and stir to combine. Return the browned short ribs to the pot along with any juices that collected on the plate. Add the bay leaves, thyme, and oregano.
Step 6: Braise in the Oven
- Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 2½–3 hours, or until the short ribs are fork-tender and falling off the bone.
Step 7: Finish the Gravy
- When the meat is tender, transfer the short ribs to a plate and cover with foil to keep warm.
- Strain the sauce through a fine-mesh strainer, discarding the vegetables and herbs. Pour the strained liquid back into the Dutch oven and simmer over medium heat until slightly thickened, about 10–15 minutes.
- Taste and adjust seasoning with salt and pepper as needed.
Step 8: Serve
- Serve the short ribs generously spooned with the rich red wine gravy, alongside creamy mashed potatoes, polenta, or a loaf of crusty bread to soak up every drop.
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