Red Wine Braised Short Ribs in Dutch Oven

Why You’ll Love This Recipe

I like this recipe because it transforms simple ingredients into something luxurious. The red wine adds depth and richness to the sauce, while the vegetables and herbs create a savory base that perfectly complements the beef. I also love how versatile it is I can serve it with mashed potatoes, polenta, or crusty bread, and it always feels like a restaurant-quality meal.

Ingredients

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

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by patting the short ribs dry and seasoning them generously with salt and pepper.
2. In a Dutch oven, I heat olive oil over medium-high heat and sear the short ribs on all sides until well browned. I remove them and set aside.
3. I add the onion, celery, and carrots to the pot, cooking until softened.
4. I stir in the garlic and tomato paste, cooking for another 1–2 minutes to deepen the flavor.
5. I pour in the wine, scraping up the browned bits from the bottom of the pot, and let it simmer for a few minutes to reduce slightly.
6. I add the beef broth, bay leaves, thyme, and oregano, then return the short ribs to the pot.
7. I cover the Dutch oven and transfer it to a preheated oven at 325°F. I let it braise for 2.5 to 3 hours, until the meat is tender and falling off the bone.
8. I remove the ribs and strain the sauce if I want it smoother, then serve the ribs with the rich sauce spooned over the top.

Servings and Timing

This recipe makes about 6 servings. It usually takes me 20 minutes to prepare and around 3 hours to cook, so I plan for about 3 hours and 20 minutes total.

Variations

Sometimes I add mushrooms for extra depth, or I use fresh rosemary instead of oregano for a different herb flavor. For a slightly sweeter sauce, I add a splash of balsamic vinegar. If I want it richer, I stir in a knob of butter at the end before serving.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. To reheat, I warm them gently on the stovetop, adding a splash of broth or water if the sauce has thickened too much. This dish also freezes well for up to 3 months I thaw it overnight in the fridge and reheat slowly.

FAQs

Can I make this dish ahead of time?

Yes, I often make it a day ahead because the flavors deepen overnight.

What type of wine is best for braising short ribs?

I prefer Cabernet Sauvignon, but Merlot or Syrah also work well.

Can I make this in a slow cooker?

Yes, after searing the ribs and sautéing the vegetables, I transfer everything to a slow cooker and cook on low for 8 hours.

Can I use boneless short ribs?

Yes, but I prefer bone-in because they give the sauce more flavor.

Do I need to strain the sauce?

Not necessarily I sometimes leave the vegetables in for a rustic texture, or strain for a smoother sauce.

Can I thicken the sauce?

Yes, I simmer it uncovered on the stovetop after braising until it reduces to the desired consistency.

Can I use chicken broth instead of beef broth?

Yes, though the flavor will be lighter and less rich.

What sides go best with braised short ribs?

I love serving them with mashed potatoes, polenta, or buttered noodles.

Can I freeze short ribs?

Yes, they freeze well for up to 3 months, and the sauce keeps its flavor beautifully.

How do I know when the short ribs are done?

They should be fork-tender and nearly falling off the bone after braising.

Conclusion

I love making Red Wine Braised Short Ribs in Dutch Oven because it’s the ultimate comfort food tender beef, a rich wine sauce, and deep, savory flavors. It’s a dish that feels indulgent but is surprisingly simple to prepare, making it one I turn to for special occasions or cozy weekend dinners.

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