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Red Wine Braised Short Ribs in Dutch Oven

Red Wine Braised Short Ribs in Dutch Oven – Cozy Dinner Delight

Experience the rich flavors of Red Wine Braised Short Ribs in Dutch Oven, a comforting dish that's perfect for cozy dinners.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Resting Time 10 minutes
Total Time 3 hours 10 minutes
Servings: 6 ribs
Course: Dinner
Cuisine: American
Calories: 575
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Braise
  • 2 tablespoons Olive Oil Adds richness and flavor during the browning process
  • 4 pounds Bone-in Short Ribs The star of the dish, providing tender meat
  • 1 teaspoon Salt Essential for seasoning the meat
  • 1 teaspoon Pepper Essential for seasoning the meat
  • 1 large Onion Diced, adds sweetness and depth
  • 2 stalks Celery Diced, contributes aromatic flavor
  • 2 medium Carrots Diced, adds sweetness and color
  • 3 cloves Garlic Crushed, infuses rich garlic notes
  • 2 tablespoons Tomato Paste Provides umami flavor
  • 2 cups Cabernet Sauvignon Key for braising, adds complex flavors
  • 3 cups Beef Broth Serves as the base for the sauce
  • 2 leaves Bay Leaves Adds aromatic flavor
  • 1 sprig Thyme Imparts herbal flavor
  • 1 sprig Oregano Imparts herbal flavor

Equipment

  • Dutch Oven
  • Stove

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your ingredients and prepare your Dutch oven.
  2. Rinse and pat dry the bone-in short ribs, season with salt and pepper, and set aside.
  3. In a 6-quart Dutch oven, heat olive oil over medium-high heat. Brown the short ribs for about 5-6 minutes on each side, then set aside.
  4. In the same Dutch oven, sauté diced onions for 8-10 minutes until translucent, scraping up any browned bits from the bottom.
  5. Add diced celery and carrots and cook for another 3-5 minutes until they begin to soften.
  6. Add crushed garlic and tomato paste, cooking until fragrant, about 1-2 minutes.
  7. Pour in the Cabernet Sauvignon and simmer for 15-20 minutes, stirring occasionally until reduced by half.
  8. Add beef broth and stir well, creating a flavorful braising liquid.
  9. Return the browned short ribs to the pot, add bay leaves, thyme, and oregano, ensuring they are mostly submerged.
  10. Cover the Dutch oven and cook the short ribs in the oven for 2 ½ to 3 hours, checking for tenderness around the 2-hour mark.
  11. Remove the short ribs, strain the sauce if desired, and let the sauce simmer until thickened to your liking.

Nutrition

Serving: 1ribsCalories: 575kcalCarbohydrates: 10gProtein: 45gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gCholesterol: 120mgSodium: 750mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 7mgCalcium: 40mgIron: 3mg

Notes

Serve with creamy mashed potatoes or other sides for a perfect meal. This dish is great for meal prep, allowing leftovers to be enjoyed throughout the week.

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