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Easy Dutch Oven Red Wine Braised Short Ribs

A close-up of a tender braised short ribs portion served over yellow creamy polenta, drenched in rich dark sauce.
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Make fall-off-the-bone tender braised short ribs using this foolproof Dutch oven method. These ribs cook low and slow in a rich red wine sauce for a deeply savory, melt-in-your-mouth comfort food dinner.

Ingredients

Scale
  • 3 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup dry red wine (like Cabernet Sauvignon)
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions

  1. Season the short ribs generously with salt and pepper.
  2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove the ribs and set them aside.
  3. Reduce the heat to medium. Add the onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until softened, about 5 to 7 minutes.
  4. Add the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine simmer and reduce by half, about 5 minutes.
  6. Return the short ribs to the Dutch oven. Add the beef broth, thyme sprigs, and bay leaf. The liquid should mostly cover the ribs.
  7. Bring the liquid to a simmer on the stovetop. Cover the Dutch oven tightly with its lid.
  8. Transfer the Dutch oven to a preheated oven at 325°F (160°C). Braise for 3 to 3.5 hours, or until the meat is fork-tender and easily pulls away from the bone.
  9. Carefully remove the ribs from the pot. Skim any excess fat from the surface of the sauce. Taste the sauce and adjust seasoning if needed.
  10. Return the ribs to the sauce to warm through before serving over mashed potatoes or polenta.

Notes

  • You can make this recipe ahead; the flavor deepens overnight in the refrigerator. Reheat gently on the stovetop or in the oven.
  • For an even richer sauce, strain the braising liquid and reduce it on the stovetop until it coats the back of a spoon.
  • This recipe works well with bone-in or boneless short ribs; adjust cooking time slightly for boneless cuts.

Nutrition

Find it online: https://mayaplate.com/easy-dutch-oven-braised-short-ribs/