Red Wine Braised Short Ribs in Dutch Oven

If you’re looking for a show-stopping dinner that’s both impressive and incredibly comforting, Red Wine Braised Short Ribs in Dutch Oven is the dish to make. The combination of tender, fall-off-the-bone short ribs, rich red wine sauce, and aromatic vegetables creates an unforgettable meal that’s perfect for special occasions or a cozy weekend dinner. This hearty dish is slow-cooked to perfection in a Dutch oven, making it a one-pot wonder that’s packed with deep, savory flavors.

Braised short ribs are an elegant yet rustic dish that requires minimal hands-on time while delivering maximum flavor. The long, slow cooking process allows the meat to absorb all the rich flavors of the red wine, garlic, onions, and herbs, resulting in tender, succulent short ribs that practically melt in your mouth.

Why You’ll Love Red Wine Braised Short Ribs in Dutch Oven

Braised short ribs are known for their incredible depth of flavor, and when cooked in a Dutch oven with red wine, the result is a dish that’s truly special. The slow-cooking process ensures the meat becomes incredibly tender and rich in flavor. The red wine creates a savory sauce that is perfect for soaking into mashed potatoes, crusty bread, or polenta. The combination of garlic, herbs, and vegetables infuses the dish with layers of savory goodness, making each bite a comforting delight.

Not only is this dish packed with flavors, but it’s also surprisingly easy to prepare. The Dutch oven does all the work, making it the perfect dish to serve when you want something hearty without spending hours in the kitchen.

Ingredients (in grams)

For this recipe, here’s what you’ll need to make Red Wine Braised Short Ribs in Dutch Oven:

• 1.5 kg (3.3 lbs) bone-in beef short ribs
• 2 tablespoons (28g) olive oil
• Salt and pepper to taste
• 2 medium onions, diced (about 240g)
• 4 cloves garlic, minced (about 12g)
• 2 medium carrots, peeled and diced (about 150g)
• 2 celery stalks, diced (about 120g)
• 750ml red wine (about 3 cups, a dry red like Cabernet Sauvignon or Merlot works best)
• 500ml beef broth (about 2 cups)
• 2 tablespoons (30g) tomato paste
• 1 tablespoon (15g) Worcestershire sauce
• 2 teaspoons (4g) fresh thyme leaves (or 1 teaspoon dried thyme)
• 2 bay leaves
• 1 tablespoon (10g) fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 1 tablespoon (14g) butter (optional, for finishing the sauce)
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. Preheat the Oven and Prepare the Ribs: Preheat your oven to 160°C (325°F). Season the short ribs generously with salt and pepper on all sides.
2. Brown the Ribs: Heat the olive oil in a large Dutch oven over medium-high heat. Once hot, add the short ribs in batches (don’t overcrowd the pot) and brown them on all sides for about 5-6 minutes. Remove the browned short ribs and set them aside.
3. Sauté the Vegetables: In the same Dutch oven, add the diced onions, carrots, and celery. Sauté for about 5 minutes, or until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.
4. Deglaze with Red Wine: Add the tomato paste to the vegetables and cook for 2 minutes, stirring constantly. Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Bring the wine to a simmer and cook for 5-7 minutes, allowing the wine to reduce slightly.
5. Add the Broth and Herbs: Stir in the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring the mixture to a simmer.
6. Braise the Short Ribs: Return the short ribs to the Dutch oven, making sure they are submerged in the liquid. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise the short ribs for 3-4 hours, or until the meat is tender and falls off the bone easily.
7. Finish the Sauce: Once the ribs are done, remove the Dutch oven from the oven and carefully transfer the ribs to a plate. Discard the bay leaves. Skim off any excess fat from the sauce, then return the Dutch oven to the stovetop over medium heat. If the sauce is too thin, simmer for a few minutes to reduce it. For extra richness, you can stir in a tablespoon of butter to finish the sauce.
8. Serve: Return the short ribs to the sauce and let them soak in the flavors for a few minutes. Garnish with chopped fresh parsley before serving. Serve the short ribs with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.

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Nutrition Information (per serving)

Here’s a rough estimate of the nutritional content per serving (based on 6 servings):

• Calories: 500 kcal
• Protein: 45g
• Carbohydrates: 10g
• Fat: 28g
• Saturated Fat: 10g
• Fiber: 2g
• Sugar: 5g
• Sodium: 700mg
• Cholesterol: 120mg
• Calcium: 45mg
• Iron: 4mg

(Note: Nutritional values may vary depending on specific ingredients used and portion sizes.)

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Tips and Tricks for the Best Red Wine Braised Short Ribs

1. Choose the Right Wine: When it comes to braising, the wine plays a big role in flavor. Choose a dry red wine like Cabernet Sauvignon, Merlot, or a blend with good acidity to balance the richness of the meat.
2. Don’t Rush the Cooking: Braised short ribs require slow cooking to achieve that tender, melt-in-your-mouth texture. Be patient and allow the meat to cook low and slow for a few hours. It’s worth the wait!
3. Enhance the Sauce: If you want to make the sauce even more flavorful, add a splash of balsamic vinegar or a little honey for sweetness. You can also throw in a few whole garlic cloves to infuse the sauce with extra flavor.
4. Make Ahead: Braised short ribs actually taste better the next day! If you have time, make them a day ahead, then store them in the fridge. Reheat gently and serve for an even more flavorful meal.
5. Freezer-Friendly: Braised short ribs freeze well. If you have leftovers, cool them down, remove the meat from the bones, and freeze the ribs and sauce in an airtight container for up to 3 months. Reheat on the stovetop when you’re ready to enjoy again.