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Red wine braised short ribs in Dutch oven with carrots, celery, onions, fresh thyme, and rich Cabernet Sauvignon sauce

Red Wine Braised Short Ribs in Dutch Oven

Fall-off-the-bone beef short ribs slow-braised in red wine, beef broth, and aromatic vegetables until tender. Rich sauce included.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lbs bone-in beef short ribs about 6-8 pieces
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large onion roughly chopped
  • 3 medium carrots roughly chopped
  • 4 stalks celery roughly chopped
  • 6 cloves garlic smashed
  • 2 tbsp tomato paste
  • 750 ml dry red wine Cabernet Sauvignon or Merlot
  • 2 cups beef broth
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves

Equipment

  • Dutch oven
  • Fine mesh strainer
  • Tongs

Method
 

  1. Preheat oven to 325°F.
  2. Pat ribs dry and season with salt and pepper.
  3. Sear ribs in batches in hot Dutch oven, 3-4 minutes per side until browned.
  4. Cook onion, carrots, celery for 5 minutes, then add garlic and tomato paste.
  5. Pour in wine and scrape up browned bits.
  6. Add broth, thyme, rosemary, bay leaves, and ribs.
  7. Cover and braise in oven for 2.5 to 3 hours until fork-tender.
  8. Remove ribs, strain liquid, skim fat, and reduce sauce 10-15 minutes.
  9. Return ribs to sauce and serve.

Notes

  • Sear ribs properly for maximum flavor.
  • Make a day ahead for best results and easy fat removal.
  • Reduce sauce until it coats the back of a spoon.