Description

There’s something magical about the aroma of Red Wine Braised Short Ribs in Dutch Oven wafting through your home on a cold evening. This dish transforms humble beef short ribs into fall-off-the-bone tender morsels bathed in a rich, velvety wine sauce. Originally popularized in French bistros as a rustic comfort food, braised short ribs have become a beloved centerpiece for special occasions and cozy Sunday dinners alike.

Ingredients

Scale

For the Short Ribs:

4 pounds bone-in beef short ribs (about 6–8 pieces)
2 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons all-purpose flour (gluten-free flour works perfectly)

For the Braising Liquid:

1 bottle (750ml) full-bodied red wine like Cabernet Sauvignon or Merlot
2 cups beef stock (low-sodium preferred)
3 tablespoons tomato paste

Aromatics & Vegetables:

2 large yellow onions, roughly chopped
3 large carrots, peeled and cut into 2-inch chunks
4 celery stalks, cut into 2-inch pieces
6 garlic cloves, smashed
3 fresh thyme sprigs
2 bay leaves
1 sprig fresh rosemary

Substitutions: Swap red wine for additional beef stock with a splash of balsamic vinegar for alcohol-free version. Use vegetable stock for a lighter flavor. Coconut aminos can replace some wine for a paleo approach.

Instructions

1. Prepare and Season the Ribs

Pat the short ribs completely dry with paper towels—this crucial step ensures proper browning. Season generously on all sides with salt and pepper, then dust lightly with flour. The flour helps create a gorgeous crust and will thicken your braising liquid later. Let them sit at room temperature for 15-20 minutes while you prep your vegetables.

2. Brown the Short Ribs

Heat your Dutch oven over medium-high heat and add olive oil. When it shimmers, carefully place short ribs in the pot without overcrowding—work in batches if necessary. Sear each side for 3-4 minutes until deeply golden brown. Don’t rush this step; that caramelized crust is pure flavor. Transfer browned ribs to a plate and set aside. The fond (those beautiful brown bits) stuck to the bottom is liquid gold.

3. Build the Aromatic Base

Reduce heat to medium and add onions, carrots, and celery to the pot. Sauté for 5-6 minutes, stirring occasionally and scraping up those flavorful brown bits. The vegetables will soften and develop sweet, caramelized edges. Add garlic and tomato paste, stirring constantly for about 1 minute until fragrant and the paste darkens slightly.

4. Deglaze and Create the Braising Liquid

Pour in the red wine, using a wooden spoon to scrape every bit of fond from the bottom. Let the wine bubble enthusiastically for 3-4 minutes to cook off the raw alcohol taste. Add beef stock, thyme, bay leaves, and rosemary. Bring to a simmer—you’ll notice the incredible aroma filling your kitchen.

5. Braise Low and Slow

Nestle the browned short ribs back into the pot, bone-side up if possible, along with any accumulated juices. The liquid should come about three-quarters up the sides of the meat. Cover with the lid and transfer to a preheated 325°F (165°C) oven. Braise for 2.5-3 hours, checking once halfway through. The ribs are done when the meat pulls away from the bone easily with a fork.

6. Rest and Finish the Sauce

Carefully remove the ribs to a serving platter and tent loosely with foil. Strain the braising liquid through a fine-mesh sieve into a large measuring cup, pressing on the vegetables to extract maximum flavor. Let it sit for 5 minutes so fat rises to the surface, then skim off excess fat. Return the liquid to the pot and simmer over medium-high heat for 10-15 minutes until reduced and slightly thickened to a luscious sauce consistency. Taste and adjust seasoning.

Nutrition

Calories: 520-580
Sodium: 450-550mg
Fat: 28-32g
Carbohydrates: 12-15g
Fiber: 2-3g
Protein: 35-40g