Red Wine Braised Short Ribs In Dutch Oven

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Red Wine Braised Short Ribs In Dutch Oven is a classic comfort food that is perfect for cold winter nights or special occasions. This hearty and flavorful dish is made by slowly cooking short ribs in a rich red wine sauce until the meat is fall-off-the-bone tender. The Dutch oven is the ideal cooking vessel for this recipe, as it allows for even heat distribution and helps to intensify the flavors.

Cooking in a Dutch oven has been around for centuries, and for good reason. This versatile pot is perfect for making soups, stews, and braises, as it can go from stovetop to oven and maintain a consistent temperature. It is made of heavy cast iron or ceramic material, which helps to retain heat and moisture, making it the perfect vessel for slow-cooked dishes like red wine braised short ribs.

Short ribs have been a staple in many cuisines for centuries. In fact, beef short ribs were a favorite of King Henry VIII, and it is said that he consumed over 5,000 pounds of the meat each year! The popularity of short ribs can be attributed to their rich flavor and tender texture, which is achieved through slow cooking. Braising the short ribs in red wine not only adds flavor to the meat but also tenderizes it and creates a rich, velvety sauce that pairs perfectly with mashed potatoes or crusty bread.

Red Wine Braised Short Ribs In Dutch Oven

How to Make Red Wine Braised Short Ribs In Dutch Oven

Before making red wine braised short ribs in a Dutch oven, it is important to gather all the necessary ingredients and prepare them properly. This includes selecting the right type of short ribs, choosing the right red wine, and gathering the necessary vegetables and herbs.

Prep Time: 20 mins Cook Time: 3 hrs
Total Time: 3 hrs 20 mins Course: Dinner
Cuisine: American Servings: 8 people
Calories: 319kcal


  • 2 tablespoons olive oil
  • 3-4 pounds bone-in short ribs 8-10 pieces
  • Salt pepper to taste
  • 1 large onion diced
  • 2 stalks of celery diced
  • 2 carrots diced
  • 3 cloves garlic crushed
  • 2 tablespoons tomato paste
  • 2 cups wine Cabernet Sauvignon
  • 3 cups beef broth
  • 2 bay leaves
  • 1 spring thyme
  • 1 spring oregano


  1. To start, let’s preheat the oven to 350°F.
  2. Rinse and pat dry the meat and generously season with salt and pepper.
  3. Heat 2 tbsp olive oil in a 6 Qt Dutch oven over medium-high heat. Brown the meat in two batches for 5-6 minutes on each side, then transfer to a plate and set aside.
  4. Add 1 diced onion and cook for 8-10 minutes or until translucent and softened. Then add 2 stalks of diced celery and 2 diced carrots, and cook for 3-5 minutes more.
  5. Add 3 cloves smashed garlic and 2 tbsp tomato paste and cook for a few more minutes.
  6. Stir in 2 cups wine, bring to a boil, lower the heat to medium, and simmer until it reduces in half, about 15-20 minutes.
  7. Add 3 cups beef broth and stir.
  8. Transfer the meat back to the pot, and add bay leaves, thyme, and oregano.
  9. Cover with the lid and transfer to the oven.
  10. Cook for 2 ½-3 hours or until the ribs are tender.
  11. Transfer the meat to the plate and cover it with foil.
  12. Strain the sauce and set and discard the vegetables.
  13. Pour the liquid back into the pot and simmer until it thickens.

Tips for Perfect Red Wine Braised Short Ribs In Dutch Oven

  1. I usually just strain the sauce and discard the vegetables. If you want to keep the veggies, there is no need to strain the sauce. Just bring it to a boil on the stove and reduce the liquid.
  2. I like to use Cabernet Sauvignon to braise the meat, as it provides the best flavor. My favorite one is Decoy.
  3. You can start testing the meat after 2 hours of cooking. Simply pierce the meat with the fork to see if the meat is tender and falls off the bones.
  4. If the sauce is too liquid, add 1 tablespoon of cornstarch mixed with 2 tablespoons of water, and stir. Cook for a couple of more minutes.
  5. Red Wine. If you don’t want to use alcohol in your meal, you can substitute it with beef broth. Just skip the step of adding and reducing the wine and add 5 cups of broth instead of 3 cups.
  6. And just for insight, if you decide to cook with wine, 99% of the alcohol will evaporate while you reduce and slow-cook the wine. Also, you don’t taste the wine in the final dish. It just provides a richer flavor.
  7. Short Ribs. For this recipe, I prefer to use bone-in short ribs. However, you can easily use boneless short ribs or even beef tips.


Calories: 319kcal | Carbohydrates: 6g | Protein: 25g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 462mg | Potassium: 665mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2609IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 3mg

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About the Author: Vicky Lau

Chef Owner at Tate Dining Room, Butler Luxury Caterer, Poem Patisseri

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