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Home » Course » Dinner » Red Wine Braised Short Ribs in Dutch Oven

Published: Jan 10, 2020 · Modified: Jan 5, 2022 by Veronika's Kitchen * This post may contain affiliate links

Red Wine Braised Short Ribs in Dutch Oven

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Red Wine Braised Short Ribs is the best recipe for tender fall apart bone-in beef short ribs slow cooked with gravy in a Dutch Oven. This is a perfect comfort meal you can make at home for your friends and family!

Bone in short rib with mashed potatoes, topped with red wine gravy.

This is one of my most favorite recipes for bone-in beef short ribs, slowly braised in red wine sauce in a Dutch oven! While it takes some time to cook in the oven, the meat comes out perfectly tender and falls apart.

Similar to my Instant Pot Boneless Short Ribs and Instant Pot Lamb Shanks the meat is cooked in red wine sauce that brings the most aroma to the whole dish. The trick is to reduce the wine first, so it becomes more concentrated and brings a rich and deep flavor.

Table of contents

  • How to make this recipe
  • How to make Red Wine Sauce
  • Tips for Best Results
  • How to store and reheat
  • Frequently Asked Questions
  • How to serve
Bone in short rib with mashed potatoes, topped with red wine gravy.

How to make this recipe

To start, let’s preheat the oven to 350°F.

Rinse and pat dry the meat and generously season with salt and pepper.

Heat olive oil in 6 Qt Dutch oven over medium-high heat. Brown the meat in two batches for 5-6 minutes on each side, then transfer to a plate and set aside.

Short ribs in a dutch oven, before and after searing.

Add diced onions and cook for 8-10 minutes or until they are translucent and softened. Then add celery and carrots, and cook for 3-5 minutes more.

Add garlic and tomato paste and cook for a few more minutes.

Process photos of searing onions, celery, and carrots in a dutch oven.

Stir in the wine, bring to boil, lower the heat to medium and simmer until it reduces in half, about 15-20 minutes. (Photo 9-10).

NOTE: I like to use Cabernet Sauvignon to braise the meat, as it provides the best flavor. My favorite one is Decoy (NOT sponsored)

Add beef broth and stir.

Transfer the meat back to the pot, add bay leaves, thyme and oregano.

Cover with the lid and transfer to the oven.

Process photos of making short ribs with red wine sauce in a dutch oven.

Cook at 350°F for 2 ½-3 hours or until the meat is tender.

NOTE: You can start testing the meat after 2 hours of cooking. Simply pierce the meat with the fork to see if the meat is tender and fall of the bones.

How to make Red Wine Sauce

Transfer the meat to the plate and cover with foil.

Strain the sauce and discard the vegetables.

Pour the liquid back to the pot and simmer until it thickens.

NOTE: I usually just strain the sauce and discard the vegetables. If you want to keep the veggies, there is no need to strain the sauce. Just bring it to boil on the stove and reduce the liquid.

NOTE: If the sauce it too liquid, add 1 tablespoon cornstarch mixed with 2 tablespoons water, and stir. Cook for a couple of more minutes.

Serve the meat with red wine sauce on top of homemade mashed potatoes and some vegetables on the side.

Bone in short rib with mashed potatoes, topped with red wine gravy.

Tips for Best Results

Red Wine. 99% of the alcohol will evaporate while you reduce and slow cook the wine, so you don’t taste it in the final dish. It just provides a richer deeper flavor.

Short Ribs. For this recipe, I prefer to use bone-in short ribs. However, you can easily use boneless short ribs or even beef tips.

How to store and reheat

Storage. When it’s cooled off, transfer to an air-tight container and refrigerate for 4-5 days.

Reheat. I prefer to reheat it in the oven because of the even heat distribution. You can also do it on a stove top over medium heat.

Freezing. You can freeze it in a freezer friendly bag or an air-tight container for up to 3 months. To defrost, just leave it in the fridge overnight and reheat as mentioned above.

Bone in short rib with mashed potatoes, topped with red wine gravy.

Frequently Asked Questions

Can I make this recipe in Instant Pot?

Yes! This recipe is based on my popular Instant Pot Boneless Short Ribs. You can just follow that recipe and cook bone-in short ribs on manual high pressure for 45 minutes with 15 minutes natural pressure release.

Can I make this recipe ahead of time?

Yes! You can cook it a day before and just reheat it in the oven before ready to serve. They actually taste even better on the second day as all the flavors melt together.

How to make Braised Short Ribs without Red Wine?

If you don’t want to use alcohol in your meal, you can substitute it with beef broth. Just skip the step with adding and reducing the wine and add 5 cups of broth instead of 3 cups.

How to serve

Potatoes. The best way to serve braised beef is with some good homemade potatoes. These are my favorite recipes:

  • Instant Pot Mashed Potatoes
  • Gruyere Potatoes au Gratin
  • Loaded Mashed Potatoes

Vegetables. Vegetables and greens are always a good addition! Because the braised meat is very rich and quite heavy, it’s good to have some veggies on the side to lighten up the meal.

  • Honey Roasted Carrots and Parsnips
  • Oven Roasted Cherry Tomatoes
  • Green Beans Amandine
  • Roasted Broccoli with Parmesan

Bread. There is nothing better than freshly baked homemade bread!

  • Easy Dinner Rolls
  • Potato Rolls Recipe
  • Sandwich Bread Recipe
Bone in short rib with mashed potatoes, topped with red wine gravy.

MORE COMFORT MEALS YOU MIGHT LIKE:

  • Instant Pot Mashed Potatoes
  • Instant Pot Boneless Short Ribs
  • Oven Baked Buffalo Wings
  • Instant Pot Pot Roast
  • Borscht Soup with Beef
  • Instant Pot BBQ Pulled Pork
  • Pasta with Meat Sauce
  • Dutch Oven Beef Stew
  • Kotleti
  • Instant Pot BBQ Ribs Recipe

Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!

Bone in short rib with mashed potatoes, topped with red wine gravy.
Print Recipe
4.93 from 42 votes

Red Wine Braised Short Ribs in Dutch Oven

Red Wine Braised Short Ribs is the best recipe for tender fall apart bone-in beef short ribs slow cooked with gravy in a Dutch Oven. This is a perfect comfort meal you can make at home for your friends and family!
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Course: Dinner
Cuisine: American
Servings: 8 people
Calories: 319kcal
Author: Veronika’s Kitchen

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

Instructions

  • To start, let’s preheat the oven to 350°F.
  • Rinse and pat dry the meat and generously season with salt and pepper.
  • Heat 2 tbsp olive oil in 6 Qt Dutch oven over medium-high heat. Brown the meat in two batches for 5-6 minutes on each side, then transfer to a plate and set aside.
  • Add 1 diced onion and cook for 8-10 minutes or until translucent and softened. Then add 2 stalks diced celery and 2 diced carrots, and cook for 3-5 minutes more.
  • Add 3 cloves smashed garlic and 2 tbsp tomato paste and cook for a few more minutes.
  • Stir in 2 cups wine, bring to boil, lower the heat to medium and simmer until it reduces in half, about 15-20 minutes.
  • Add 3 cups beef broth and stir.
  • Transfer the meat back to the pot, add bay leaves, thyme and oregano.
  • Cover with the lid and transfer to the oven.
  • Cook for 2 ½-3 hours or until the ribs are tender.
  • Transfer the meat to the plate and cover with foil.
  • Strain the sauce and set discard the vegetables.
  • Pour the liquid back to the pot and simmer until it thickens.

Notes

  • I usually just strain the sauce and discard the vegetables. If you want to keep the veggies, there is no need to strain the sauce. Just bring it to boil on the stove and reduce the liquid.
  • I like to use Cabernet Sauvignon to braise the meat, as it provides the best flavor. My favorite one is Decoy.
  • You can start testing the meat after 2 hours of cooking. Simply pierce the meat with the fork to see if the meat is tender and fall of the bones.
  • If the sauce it too liquid, add 1 tablespoon cornstarch mixed with 2 tablespoons water, and stir. Cook for a couple of more minutes.
  • Red Wine. If you don’t want to use alcohol in your meal, you can substitute it with beef broth. Just skip the step with adding and reducing the wine and add 5 cups of broth instead of 3 cups.
  • And just for insight, if you decide to cook with wine, 99% of the alcohol will evaporate while you reduce and slow cook the wine. Also, you don’t taste the wine in the final dish. It just provides a richer flavor.
  • Short Ribs. For this recipe, I prefer to use bone-in short ribs. However, you can easily use boneless short ribs or even beef tips.

Nutrition

Calories: 319kcal | Carbohydrates: 6g | Protein: 25g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 462mg | Potassium: 665mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2609IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 3mg
Did you make this recipe?I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @veronikaskitchen.

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    Recipe Rating




  1. Leah S says

    January 22, 2023 at 1:50 pm

    I made this for dinner and put it over some Parmesan polenta and it was delicious. My celery went bad so i was bummed about not being able to add that it but next time! So good!

    Reply
  2. Kaylene says

    January 14, 2023 at 10:19 pm

    5 stars
    It’s so so delicious! I’ve never made short ribs before, and followed the recipe exactly. It’s easy to put together and tastes great. My husband loved it, so we’ll definitely have it again. Lol it was so worth the extra stop at the liquor store for the wine! Thanks for sharing it!

    Reply
  3. Maria says

    January 09, 2023 at 9:30 pm

    Would it be ok to leave out the bay leaf or would it change the flavor?

    Reply
    • Veronika's Kitchen says

      January 10, 2023 at 3:17 pm

      Hi Maria, you can easily skip the bay leaf in this recipe.

      Reply
  4. Erin says

    January 05, 2023 at 10:31 pm

    5 stars
    Amazing and perfect comfort meal! I made a few modifications, but nothing earth shattering. The meat fell right off the bone. Saving this for another round!

    Reply
    • Veronika's Kitchen says

      January 10, 2023 at 3:17 pm

      Thank you so much, Erin!

      Reply
  5. Kate Watson says

    January 03, 2023 at 7:02 pm

    5 stars
    This was scrumptious! A few modifications here and there, but a real showstopper! Thanks!

    Reply
    • Veronika's Kitchen says

      January 10, 2023 at 3:18 pm

      Thank you so much, Kate!

      Reply
  6. Jenna says

    December 26, 2022 at 6:36 pm

    5 stars
    I’ve made 100’s of recipes over the years all across the internet and never commented until now. This is by far THE BEST, easiest dinner to put together. I’ve made it twice now, once for family, and again multiplied for a large Christmas dinner crowd. OMG, beyond amazing. The meat falls apart it’s so tender and the flavor is like I’ve never tasted. Give it a try. I served it over mashed potatoes with a splash of the gravy both times.

    Reply
    • Veronika's Kitchen says

      January 01, 2023 at 5:07 pm

      Thank you so much, Jenna! I’m so happy you and your family enjoy this recipe 😉

      Reply
  7. Debbie says

    December 24, 2022 at 7:24 pm

    4 stars
    My husband and I made this for dinner. It was delicious! Meat so very tender and flavorful. Look forward to making it for company. I will say my gravy was very greasy. Next time I will strain the vegetables and separate out the grease before thickening. Thanks for a delicious, easy to follow recipe.

    Reply
    • Veronika's Kitchen says

      January 01, 2023 at 5:10 pm

      Thank you, Debbie! The gravy might get a bit greasy if the short ribs had too much fat on them. There are two ways you can fix it. The first, you can trim the excess fat from the meat before you sear and cook it. Second, after everything it cooked, take the meat out and scoop the excess grease from the top of gravy with a spoon.

      Reply
  8. Tammy Tremea says

    December 13, 2022 at 1:43 pm

    You mention reheating the next day in the oven before serving. Any tips on how that works best? Just reheat it in the wine sauce and dutch oven? Temperature?

    Thank you!

    Reply
    • Veronika's Kitchen says

      December 19, 2022 at 4:41 pm

      Hi Tammy, you can reheat it in the same Dutch oven at 350F for about 20-30 minutes or until it’s warm.

      Reply
  9. Heather says

    November 20, 2022 at 10:17 am

    5 stars
    My favourite go to comfort recipe! This is a rich flavourful recipe that your family and guests will want more of. I don’t add the wine but I use Campbell’s Beef broth with red wine and its delicious. Making it again today on this cold Alberta winter day. Thanks for sharing the recipe!

    Reply
    • Veronika's Kitchen says

      December 19, 2022 at 4:42 pm

      Thank you so much, Heather! I’m so happy you and your family enjoy this recipe 😉

      Reply
  10. Lisa says

    November 16, 2022 at 3:41 pm

    5 stars
    So good! I also added extra carrots and celery and didn’t remove them. Delicious!!

    Reply
    • Veronika's Kitchen says

      November 17, 2022 at 2:18 pm

      Thank you so much, Lisa!

      Reply
  11. Jason says

    November 13, 2022 at 9:00 pm

    5 stars
    Awesome!

    Reply
    • Veronika's Kitchen says

      November 17, 2022 at 2:18 pm

      Thank you, Jason!

      Reply
  12. Julie Anne Amato says

    November 13, 2022 at 11:40 am

    5 stars
    I made this last night and it was SPECTACULAR! I have an unexplainable aversion to the smell of celery (who knows why lol) so I used a leek instead! From the time I started the recipe we were dying over the delicious smells… served it with yukon gold mashed potatoes and a loaf of homemade bread… Will be making this again and again…

    Reply
    • Veronika's Kitchen says

      November 17, 2022 at 2:20 pm

      Thank you so much, Julie! Glad you and your family enjoyed the recipe 😉

      Reply
  13. Carole Fernandes says

    November 13, 2022 at 8:49 am

    I made this yesterday for the first time. When I asked if this recipe was a keeper, the answer was a resounding “Yes”. I will making this again. I did, however, cut off all the extra thick fat. There was almost no waste other than the bone. I served it over mashed potatoes. I also served it with maple glazed carrots on the side. So, thank you for this recipe.

    Reply
    • Veronika's Kitchen says

      November 17, 2022 at 2:21 pm

      Thank you so much, Carole! Mashed potatoes and carrots are the perfect addition to this recipe 😉

      Reply
  14. Kirsten says

    November 09, 2022 at 4:52 pm

    I don’t have a Dutch oven what could I use instead? Cast iron? Crock pot?

    Reply
    • Jess says

      November 12, 2022 at 8:17 pm

      5 stars
      Hi! I just made this recipe tonight with the same problem. I used a large pot to sear the meat and do all the steps on the stove. Once it says to move to the oven I just transferred everything to a ceramic casserole dish with a lid and it worked great!

      Reply
      • Kirsten says

        November 14, 2022 at 4:56 pm

        Ty

        Reply
  15. Madison Keyes says

    November 05, 2022 at 4:45 pm

    Great recipe! I plan to make this for a fall friends dinner with 12 people. I made last weekend as a test. I learned two things. First, I need to double the recipe to serve that many. Confirming to double meat but only 1.5 time liquid and vegetables? Second, I would love to make this on a Friday and serve on Saturday. Should I make it. Not strain anything and store in my refrigerator in the Dutch oven then reheat the next day and stain vegetables and heat sauce on stove like normal? If so, how long should I reheat it in the oven and at what temperature? THANK you!!

    Reply
    • Veronika's Kitchen says

      November 17, 2022 at 2:26 pm

      Hi Madison! Glad you liked the recipe. If you want to double the meat, I would double the liquid as well. This will be a great recipe to make a day before. Also, after you refrigerate it, you can scoop out some extra emulsified grease from the top of the pot/container. I like to reheat it in the oven in a pot at 350F for about 20-30 minutes. Hope that helps 😉

      Reply
      • H says

        December 16, 2022 at 1:15 pm

        If I only have four pieces!of short ribs, roughly two pounds, should I reduce the entire recipe in half? Or keep it for extra sauce?

        Reply
  16. Bev F. says

    October 23, 2022 at 2:35 am

    So good, loved the flavor! Meat was very tender.

    Reply
    • Veronika's Kitchen says

      October 23, 2022 at 3:48 pm

      Thank you so much, Bev!

      Reply
  17. Alli H. says

    October 20, 2022 at 7:25 am

    I bought a 3lb boneless chuck roast. Would I be able to use this meat instead of short ribs?

    Reply
    • Veronika's Kitchen says

      October 23, 2022 at 3:50 pm

      Hi Alli! Yes, you can use chuck roast. It the texture will be closer to pot roast, but the flavor will be more similar to the original recipe.

      Reply
  18. Ashley says

    October 14, 2022 at 1:44 pm

    I only have about 1lb 1/2 of ribs, should I keep the recipe the same with cooking time and other added ingredients? Thanks in advance!

    Reply
    • Veronika's Kitchen says

      October 23, 2022 at 3:52 pm

      Hi Ashley! Yes, the cooking time will be the same. You will have a bit more gravy, but is it ever too much gravy ? 😉

      Reply
  19. Millie says

    October 11, 2022 at 4:49 pm

    Hi! Im dying to try this Is! Such great reviews! Is the meat supposed to be completely covered in the Dutch oven with the liquid? Mine is not, but I’m afraid to add extra liquid and ruin the recipe. Help!

    Reply
    • Veronika's Kitchen says

      October 12, 2022 at 1:48 pm

      Hi Millie! It’s ok if the meat is not fully covered, it still will be cooked. You also can flip the meat half way through.

      Reply
  20. Marion says

    September 17, 2022 at 8:31 pm

    Excellent recipe! I cooked the ribs for 2.5 hours and then reheated them from room temperature for 45 minutes at 325F. I added some additional spices (salt, pepper, thyme, garlic powder) after straining the sauce. Served with sautéed multi-coloured heirloom carrots with fresh rosemary and garlic mashed potatoes. Rave reviews!

    Reply
    • Veronika's Kitchen says

      September 27, 2022 at 3:08 pm

      Thank you so much, Marion! I’m so glad you enjoyed it 😉

      Reply
  21. Amanda says

    September 11, 2022 at 4:27 pm

    Testing this with flattened short ribs only because I thought I bought short ribs and it was slices not chunks. Hope it tastes as good as I’m hoping. Thanks for sharing.

    Reply
  22. Elizabeth says

    September 03, 2022 at 7:13 pm

    Checked on my meat after an hour and a half. Well done. Practically leather…..Followed the recipe to a T. Very disappointed in the waste of time and ingredients.

    Reply
    • Sarah says

      September 05, 2022 at 3:35 pm

      I wish I could laugh at this….you have to cook it longer for it to fall apart.

      Reply
      • Betty says

        December 24, 2022 at 6:15 pm

        5 stars
        True.Recipe says 3 hours cooking time.

        Reply
    • Erica says

      September 05, 2022 at 7:07 pm

      5 stars
      So good!!! I did use a little under the weight cuz we weren’t serving 8.
      After an hour and a half the meat was perfect!
      Thank you!!

      Reply
    • Veronica says

      September 10, 2022 at 5:37 pm

      Why is meat still tough? It’s because you haven’t let the collagen break down. Extend the cook time, make sure there’s enough liquid and keep an eye on the dish. It’s tough because it’s not done.

      Reply
    • David says

      October 19, 2022 at 4:11 pm

      It takes 2-3 hours for the low heat to break down the connective tissues and for the fat to be properly rendered. This is what braising means. An hour is nowhere near long enough to cook this. I’d say try it again but follow the time closer. You’ll be very happy with the results.

      Reply
  23. Evelyn says

    August 30, 2022 at 11:11 pm

    5 stars
    Simply delicious!! I was concerned that it would be missing some seasoning, but it tastes wonderful! It was a bit runny for me and I like more of gravy texture, so I followed the suggestion to add cornstarch and it did the job. I recommend this recipe!

    Reply
    • Veronika's Kitchen says

      September 02, 2022 at 10:18 am

      Thank you so much, Evelyn! I’m so happy you enjoyed the recipe! Cornstarch is always an easy way to thicken the sauce 😉

      Reply
  24. Laura says

    August 21, 2022 at 12:43 am

    I made this tonight on a whim after seeing your recipe. I figured it would be delicious but this was INSANE. The recipe is absolute perfection. My grocery store didn’t have short rib so I subbed with some Chuck. I’ve never made something so perfect with my own hands. I served it over homemade Yukon gold mashed potatoes. After my husband tasted it he got super serious, looked me dead in the eye, and said, “IT’S EXQUISITE.”

    If you’re trying to impress someone, MAKE THIS.

    Reply
    • Veronika's Kitchen says

      September 02, 2022 at 10:19 am

      Yaay! Thank you so much, Laura! I’m so happy you and your husband loved the recipe!

      Reply
  25. Kathy Gormel says

    July 30, 2022 at 2:30 am

    Can this recipe be made in a crock pot?

    Reply
    • Veronika's Kitchen says

      August 10, 2022 at 10:55 am

      Hi Kathy. I never tested this recipe in a crock pot, so I’m not sure if it will work.

      Reply
    • Dianna Klug says

      August 13, 2022 at 10:32 am

      Hi Kathy. I read through all of the reviews on this dish and yes it does work. Someone stated they put it in the crockpot on low for 8 hours. I personally like to brown my meat quickly first prior to doing that so that would obviously eliminate the oil portion of the recipe.
      Good luck! I’m also trying this today 🙂 so excited AND HUNGRY

      Reply
      • Rebecca says

        December 22, 2022 at 10:27 am

        Hi! Did you still sauté the onions, vegetables, and reduce the wine before adding to the crockpot? Or did you just put it all in the crockpot and let it all sit for 8 hours? Thanks in advance!

        Reply
  26. Marsha Demes says

    July 01, 2022 at 4:15 am

    Delicious !! Came out perfect

    Reply
    • Veronika's Kitchen says

      July 12, 2022 at 1:42 pm

      Thank you so much, Marsha! So happy you liked it 😉

      Reply
    • Susan French says

      July 14, 2022 at 9:20 am

      I’m making this next week, just wondering if I skip the celery will it make any difference to the taste.

      Reply
  27. Kelly says

    June 13, 2022 at 4:33 pm

    How long would you cook for boneless beef short ribs?

    Reply
    • Veronika's Kitchen says

      July 12, 2022 at 1:43 pm

      The timing really depends on the size of short ribs. Start testing the meat after 2 hours of cooking. It should be tender and falling apart.

      Reply
  28. Marie Slany says

    June 12, 2022 at 1:24 pm

    5 stars
    Made this recipe several times and it’s my go to Short Rib recipe. Made it for company and they loved it. Told me next one I have them over they want me to make this recipe. So good.

    Reply
    • Veronika's Kitchen says

      July 12, 2022 at 1:44 pm

      Thank you so much, Marie! So glad everyone enjoyed the recipe 😉

      Reply
  29. Mary says

    June 09, 2022 at 1:48 pm

    I’ve made this before and it was amazing! Today I went to Costco and bought what I thought were short ribs and got home and they were “sliced” short ribs. I prepared it according to the recipe, keeping slices together like a short rib, and I’m wondering if it will taste the same?

    Reply
    • Tree Kort says

      June 26, 2022 at 12:57 pm

      5 stars
      Bought the sliced ones too. Please let me know if you tried them with this recipe. I am sad the don’t have the boneless they used to carry. This recipe is amazing have used it many times.

      Reply
  30. Rebecca says

    May 21, 2022 at 1:36 pm

    Did you mean 2 stalks of celery or 2 ribs of celery???
    Thanks!!!

    Reply
    • Veronika's Kitchen says

      May 27, 2022 at 1:44 pm

      Hi Rebecca. It’s 2 ribs 😉

      Reply
  31. Nick Crabtree says

    May 04, 2022 at 3:57 pm

    5 stars
    So easy to prepare with the step by step instructions! With the cold and rainy weather this is going to be amazing for dinner tonight! Excited for my wife to try the meal I cooked!

    Reply
    • Veronika's Kitchen says

      May 10, 2022 at 4:48 pm

      Thank you so much, Nick! I hope your wife enjoys it 😉

      Reply
    • Marla says

      May 18, 2022 at 4:02 pm

      5 stars
      This recipe makes a delightful dinner! I serve it with mashed potatoes and asparagus with lemon and fresh grated Parmesan. Adam nice salad and some crusty bread and you have a restaurant meal!

      Reply
  32. Tiffany says

    April 11, 2022 at 4:15 pm

    5 stars
    This was AMAZING!!! The sauce? OMGosh!
    Wondering if or how I could use a Chuck roast cut of meat with this recipe?

    Reply
    • Veronika's Kitchen says

      April 18, 2022 at 9:24 am

      Hi Tiffani! I’m so happy you enjoyed these short ribs! The chuck roast will also work in this recipe, you just will need to adjust the cooking time.

      Reply
      • Tiffany says

        April 18, 2022 at 11:31 pm

        Would I cook it longer? Lower temp? Lid on?

        Reply
        • Warren says

          May 04, 2022 at 4:23 am

          I’ve used chuck roast, and for me it worked out even tastier than short ribs…this is a very versatile recipe. Cook it for the same amount of time as you would for the same weight in short ribs.

          Reply
  33. Casey says

    March 19, 2022 at 12:32 pm

    Hi there,

    Great recipe that I have followed before.
    Making for dinner tonight for a gathering – If I am doubling the meat, should I double the liquids to make sure all the meat is touching the liquid?
    Thank you!

    Reply
    • Veronika's Kitchen says

      March 22, 2022 at 10:05 am

      Hi Casey! I would x1.5 the liquid, so it wouldn’t be too much liquid but just enough to cover the meat.

      Reply
    • Michael says

      June 07, 2022 at 1:05 pm

      Can you make this in a crockpot

      Reply
  34. Warren says

    March 17, 2022 at 3:52 am

    Is there a difference between using USDA Prime grade short ribs vs. Choice grade? I suspect not as the marbled fat will just melt into the sauce? The Prime grade costs just $1 more per lb over the Choice at Costco, so it’s tempting.

    Reply
    • Veronika's Kitchen says

      March 17, 2022 at 1:00 pm

      Hi Warren, you are right, prime grade meat has more marbeling and more flavor. But both of them will work great in this recipe 😉

      Reply
  35. Marc and Lynn says

    January 26, 2022 at 8:13 pm

    5 stars
    Just made this today and it was amazing. We substituted dry thyme and oregano since we didn’t have any fresh. We prepped the veggies last night so that saved a ton of time today. The gravy is so good you can put it in a glass and drink it We’re already thinking of using this recipe with beef tips when we have family over for card night!

    Reply
    • Veronika's Kitchen says

      February 11, 2022 at 9:15 am

      Thank you so much, Marc and Lynn! I’m so happy you enjoyed this recipe!

      Reply
    • Bec says

      November 09, 2022 at 11:39 am

      I’m not gonna use fresh either. How much of each did you use?

      Reply
  36. Jim says

    January 25, 2022 at 1:35 pm

    5 stars
    This was very good, my wife a her sister in law really enjoyed it.

    Reply
    • Veronika's Kitchen says

      February 11, 2022 at 9:11 am

      Yaay! Thank you so much, Jim!

      Reply
    • Amy says

      March 29, 2022 at 7:38 pm

      I have made this twice and it always turned out amazing! I love the flavor with the wine. My husband and son love it too! A must try.

      Reply
      • Veronika's Kitchen says

        April 01, 2022 at 9:19 am

        Thank you so much, Amy! So happy you and your family love the recipe!

        Reply
  37. Michele says

    January 22, 2022 at 3:02 pm

    Why do you discard the vegetables?

    Reply
    • Veronika's Kitchen says

      January 25, 2022 at 11:43 am

      Hi Michele, I remove the veggies because I like smooth gravy. You can leave them in and just thicken the sauce if you like, it’s totally up to you 😉

      Reply
  38. karen says

    December 16, 2021 at 6:36 pm

    My oven went out before thanksgiving, so I’m down to using a Breville smart oven.
    My dutch oven won’t fit.

    Do you think this recipe would work to follow directions doing all the stove top part, then putting into a slow cooker for the “in oven” part?

    Reply
    • Veronika's Kitchen says

      December 17, 2021 at 11:35 am

      Hi Karen, I never tried to use a slow cooker for this recipe, but I have two other suggestions.
      First, you can follow all the steps on the stove top, then transfer everything in a dip baking dish, cover with foil, and bake in a breville oven until the meat is tender.
      The other option is to cook everything on the stove top. The part that is suppose to be baked, just slowly simmer in a dutch oven (covered with the lid) on the stove top. It might take a bit longer to cook, but it should work. I just braised short ribs for ragu on the stovetop and it worked as well as in the oven 😉

      Reply
  39. Airyonna Carter says

    December 06, 2021 at 1:09 pm

    Hi! I do not own a Dutch oven? What would be a good alternative to a Dutch oven?

    Reply
    • Veronika's Kitchen says

      December 07, 2021 at 9:45 am

      Hi Airyonna, you can also you any pot with a heavy bottom.

      Reply
  40. Diane Flanagan says

    November 03, 2021 at 10:52 am

    What should the bake time be if using beef tips? Making tonight!!

    Reply
  41. April says

    October 05, 2021 at 1:04 pm

    5 stars
    Thank you for this delicious recipe! I made this with breakfast potatoes for a short rib hash with scrambled eggs and it was amzzzzing! Also made it for my moms birthday as the main dish. I’m going to use this recipe to make short rib sliders next!

    Reply
    • Veronika's Kitchen says

      October 12, 2021 at 3:11 pm

      Thank you so much, April! I love your creativity! It’s a great idea to make sliders with this meat, need to try it as well 😉

      Reply
  42. Claudia says

    October 02, 2021 at 8:50 am

    Can I make these a day or 2 ahead of time to allow time chill and remove the fat? What sides ?

    Reply
    • Veronika's Kitchen says

      October 12, 2021 at 3:02 pm

      Hi Claudia! I would prefer to make them 1 day ahead. When it’s cooled off completely, you can transfer to the air-tight container and refrigerate. When ready to reheat, just scoop out the extra fat that will be on top and you can reheat it in the oven or just on the stove top.

      Reply
    • Warren says

      April 01, 2022 at 3:35 am

      5 stars
      Might be a good idea to not let the meat sit in the Dutch oven after cooking if not serving right away, as it may dry out from the residual heat. Instead, remove it to a plate and cover with foil to keep warm.

      BTW, I finally tried this recipe (once w/ short ribs, another w/ a cross rib roast) and it was DELICIOUS. I did let the short ribs sit overnight in the dutch oven and I think the meat dried out somewhat.

      Reply
  43. Sophia V. says

    August 26, 2021 at 3:31 pm

    Hello! I really want to make this for my fiancé’s birthday! He loves mushrooms, and I was trying to think of a way to make the sauce more veggie forward and with mushrooms. Do you have any advice on when you would add mushrooms?

    Making this on Saturday, so I will report back on the overall recipe!

    thank you.

    Reply
  44. Mac says

    July 18, 2021 at 6:38 pm

    Can I cook these on 300 for 4 hrs instead of 350 for 3 hrs?

    Reply
    • Veronika's Kitchen says

      August 06, 2021 at 2:18 pm

      Hi Mac! Yes, you can! The gravy sauce will be even richer and tastier!

      Reply
      • Kaitlyn says

        January 21, 2022 at 3:57 pm

        5 stars
        This is my third time making this recipe and it’s to die for every time. I found a good cold day to make for my husband and I. I follow your instructions about adding the corn starch because we like our sauce thicker being from the south and all. Serve over homemade garlic mashed potatoes. Yummmm!

        Reply
        • Veronika's Kitchen says

          January 25, 2022 at 11:46 am

          Thank you so much, Kaitlyn! I’m so happy you love the recipe!

          Reply
  45. Emily says

    July 15, 2021 at 10:11 am

    Can this recipe be made with Flanken short ribs (thinner cut, about a half-inch thick, that goes across the bones)?

    Reply
    • Veronika's Kitchen says

      August 06, 2021 at 2:17 pm

      Hi Emily! Yes, you can use thinner cuts. Although, you will need to reduce the cooking time.

      Reply
  46. Patricia Ward says

    May 05, 2021 at 9:28 am

    5 stars
    My son made this when we went there for dinner. It is absolutely wonderful and very flavorful.

    Reply
    • Veronika's Kitchen says

      May 06, 2021 at 11:16 am

      Thank you so much, Patricia!

      Reply
  47. Ashley says

    April 18, 2021 at 9:49 am

    Your prep time should be about 1 hour not 20 minutes. Glad I read the recipe a few times before I planned a start time! Can’t wait to see how it comes out!

    Reply
    • Lindsey says

      August 09, 2021 at 7:58 pm

      Agreed! I am on the wine step and it’s definitely and hour and 20 for prep. I would have started earlier had I known. It’s already 5 pm

      Reply
      • Joy says

        September 19, 2021 at 5:41 pm

        5 stars
        Have made this 3 times now. Love the recipe, it’s really easy to make. I used my leftover meat to make short rib ravioli with brown butter sauce. So delicious

        Reply
  48. Kelly says

    April 01, 2021 at 7:02 am

    Can you double this recipe? I have a big family and was thinking of cooking 8-10 lbs of ribs

    Reply
    • Tia says

      April 04, 2021 at 7:40 pm

      I have doubled it and just doubled al the Ingredients or just prepared it two times. Works great!

      Reply
  49. Penny says

    March 21, 2021 at 5:43 pm

    5 stars
    Since my organic beef broth comes in a quart box I decided to use the extra cup of broth to make more gravy so that I could cook my organic carrots.
    Followed the recipe as written but after I took the ribs out of the oven I removed them out and strained the gravy and set aside. I used the Dutch oven and added a couple tablespoons of oil and equal amount of flour and made a roux. Added the leftover cup of brother along with the gravy that the ribs cooked it and boiled about six large diced carrots. While they were cooking I removed the bones and added the meat in with the gravy and carrots. It was phenomenal.

    Reply
    • Veronika's Kitchen says

      March 24, 2021 at 11:12 am

      Thank you, Penny! I like your creativity!

      Reply
    • Penny deVries says

      March 24, 2021 at 2:43 pm

      5 stars
      Edited rating:

      Since my organic beef broth comes in a quart box I decided to use the extra cup of broth to make more gravy so that I could cook extra carrots.
      I followed the recipe as written but after I took the ribs out of the oven I removed them from the dutch oven, strained the gravy and set both aside. To the dutch oven I added approximately 2 tablespoons of oil and flour to make a roux; when it was brown I added the extra cup of broth along with the gravy that the ribs cooked in and about six, large, diced carrots. While the carrots were cooking I removed the bones and added the meat back in with the gravy and carrots. It was phenomenal.

      You can delete my first post. I think I had enjoyed the remaining red wine when I wrote it.

      Reply
  50. Heather Dickerson says

    March 01, 2021 at 8:53 pm

    Question, do you serve with the bone or pull the meat off? Thanks!

    Reply
    • Veronika's Kitchen says

      March 08, 2021 at 8:32 am

      I usually serve it with the bone, but you can remove it if you want.

      Reply
  51. Lauren says

    February 15, 2021 at 12:43 pm

    Can this be made in an instant pot?

    Reply
    • Veronika's Kitchen says

      February 16, 2021 at 10:25 am

      Yes! This recipe is based on my Instant Pot Short Ribs. You can follow this recipe (https://veronikaskitchen.com/instant-pot-short-ribs/) and you can use bone-in or boneless ribs. Let me know how it came out 😉

      Reply
  52. Elizabeth says

    February 14, 2021 at 9:50 am

    5 stars
    Made this last night and everyone said it was delicious! It was my first to make braised short ribs and I was surprised at how easy it was. Left the veggies in gravy and served over homemade mashed potatoes with a side of broccoli.

    Reply
    • Veronika's Kitchen says

      February 16, 2021 at 10:22 am

      Thank you so much, Elizabeth!

      Reply
    • chris says

      April 04, 2021 at 11:24 am

      5 stars
      These short ribs are sooo good! I’m making them again right for Easter lunch. Serving the ribs and that glorious sauce with sharp white cheddar grits takes it up another notch. Thanks for sharing this recipe!

      Reply
  53. Shannon says

    February 13, 2021 at 8:03 pm

    5 stars
    Chose this as our Valentines Day night-in meal and I am so happy I did! Rave reviews from both my daughter and fiancé. I did cut the red wine to one cup but that is the only tweak I made. Served with veggies remaining in the gravy over mashed potatoes. Just amazing, very flavorful! Thank you for this!

    Reply
    • Veronika's Kitchen says

      February 16, 2021 at 10:21 am

      Thank you so much, Shannon! I’m so happy to hear that!

      Reply
  54. Lindsey says

    February 12, 2021 at 12:41 pm

    Hi making this tonight for dinner. Can I cook these in a lower oven temp? If so what’s a good setting?

    Reply
    • Veronika's Kitchen says

      February 16, 2021 at 10:20 am

      Hi Lindsey. You need to cook it at 350F for 2 1/2-3 hours.

      Reply
      • Lindsey says

        February 16, 2021 at 2:37 pm

        I cooked it at 325 for 3 hrs and came out delish. Fall off the bone tender.

        Reply
  55. Marisa says

    February 09, 2021 at 11:05 am

    Can I make half the recipe at a time if I am cooking for two? Should I reduce the liquid or keep it at the 6 serving amount?

    Reply
    • Veronika's Kitchen says

      February 12, 2021 at 10:24 am

      Hi Marisa! I would keep the full amount of liquid, just because you want the meat to be submerged into the liquid, so it won’t be dry.

      Reply
    • Courtney H says

      March 28, 2021 at 3:28 pm

      Help! I just opened my package and my ribs are thin sliced. Would this still work if I cut the oven time to an hour?

      Reply
  56. Crystal says

    February 05, 2021 at 2:35 pm

    4 stars
    Hello! I followed this recipe exactly and when I pulled it out of the oven, there was barely any liquid left. Did I do something wrong or is that how it’s supposed to be? It went in the oven with lots of liquid and I cooked for 2 1/2 hours.

    Reply
    • Veronika's Kitchen says

      February 12, 2021 at 10:21 am

      Hi Crystal, did you cook with the lid ON or OFF?

      Reply
      • Crystal says

        February 23, 2021 at 4:33 pm

        I cooked with it on.

        Reply
  57. Andrea says

    January 13, 2021 at 9:54 am

    5 stars
    This was wonderful, only problem was there was nothing left over…. definite keeper.

    Reply
    • Veronika's Kitchen says

      January 21, 2021 at 9:45 am

      Ha-ha! Thank you, Andrea! Do happy you liked it!

      Reply
  58. Judy Testa says

    January 11, 2021 at 5:45 pm

    I have made this recipe 5 or 6 times for dinner parties and I’m making it tonight for just the two us. We love it and it is not complicated at all to make. The flavors are deep and rich and so delicious. Thank you for sharing this. You have made us so very happy!!!

    Reply
    • Veronika's Kitchen says

      January 11, 2021 at 6:01 pm

      Thank you so much, Judy! It makes me happy to know that you are making my recipes!

      Reply
  59. carolyn says

    January 10, 2021 at 9:27 am

    Hello! I’m hoping to make this recipe for dinner could I use a crock pot instead of a dutch oven?

    Thanks!

    Reply
    • Veronika's Kitchen says

      January 11, 2021 at 6:00 pm

      Hi Carolyn! Unfortunately, I never used a crock pot, so I cannot answer this question.

      Reply
  60. Colleen says

    January 01, 2021 at 5:38 pm

    Your prep time of 20 minutes is misleading. Searing the meat and reducing the wine alone took around 35-40 minutes. But the dish was flavorful and my family loved it.

    Reply
  61. Mackenzie says

    December 27, 2020 at 8:16 pm

    5 stars
    I just made these tonight and they are delicious! I might have done something wrong though. I took them out of the oven after 2 hours and they were so tender, but the sauce had thickened so much it was separated from all the fat. I had to separate the yummy part from the fat and remake the sauce. Can you tell me what I might have done?

    Reply
    • Veronika's Kitchen says

      December 27, 2020 at 8:36 pm

      Hi Mackenzie! I’m glad you liked the recipe! It’s really hard to say what happened without seeing the sauce. Was the meat too fatty?

      Reply
      • Mackenzie says

        January 03, 2021 at 6:16 pm

        I didn’t think it was. I will definitely check on that the next time we make it though!

        Reply
  62. Jaylee says

    December 27, 2020 at 12:29 pm

    Can I use a 3 1/2 Dutch oven instead for this recipe?

    Reply
    • Veronika's Kitchen says

      December 27, 2020 at 8:33 pm

      You can try, but I think it will be a bit too small and might spill some sauce. If you do that, just make sure you also put a baking pan on a lower lack to catch any spills.

      Reply
      • Jaylee says

        January 03, 2021 at 10:59 am

        Great, thank you for your reply. I only have a pound and a half of meat for just my partner and I, so figured there would be a little bit more room but wanted to ask first. Excited to try making this tonight!

        Reply
  63. Amy Kiel says

    December 26, 2020 at 2:16 pm

    5 stars
    Made this for Christmas dinner last night and it was incredible! Thank you so much for this recipe! It will forever be a holiday favorite for my boyfriend and I!

    Reply
    • Veronika's Kitchen says

      December 27, 2020 at 8:31 pm

      Yaay! So happy to hear that!

      Reply
  64. Amy Tridgell says

    December 20, 2020 at 7:31 pm

    5 stars
    This was a big hit at my house! The meat was very tender and savory and the gravy was delicious. I used a heavy duty roasting pan and covered it with foil to bake.as my Dutch oven wasn’t quite big enough. The only additional ingredient I used was Better Than Bullion ( about a tablespoon ) to the bullion mixture. It makes it very rich and the gravy. Thank you for suggesting the type of red wine to use also. My family says to add this to my “Make Again” file.

    Reply
    • Veronika's Kitchen says

      December 27, 2020 at 8:30 pm

      Thank you, Amy! I’m so happy you liked the recipe!

      Reply
  65. David says

    December 15, 2020 at 10:57 pm

    5 stars
    These are outstanding! Recipe was easy to follow and it turned out so good – perfect comfort food on a cold rainy evening

    Reply
    • Veronika's Kitchen says

      December 20, 2020 at 7:01 pm

      Thank you, David!

      Reply
  66. Mel says

    December 11, 2020 at 11:38 pm

    5 stars
    I made this for Thanksgiving. It was such a hit that I have been asked to make it for friends bday dinner. So it is in the oven…and been there for about 1.5 hours. I just realized I didn’t reduce the wine beforehand like the recipe calls for. Will it be okay????? PLEASE HELP!!!Mayday Mayday….praying it will work out.

    Reply
    • Veronika's Kitchen says

      December 12, 2020 at 10:42 am

      Hi Mel! I’m glad you and your friends loved the recipe! The main reason we reduce the wine is to evaporate alcohol and enhance the flavors. I think it still will come out good but you might not have that rich deep flavor from the reduced wine. Let me know how it came out 😉

      Reply
  67. Karolyn says

    November 17, 2020 at 1:33 pm

    Am I able to cook this on the stove the whole time instead of transferring to the oven as I don’t have a dutch oven to use yet.

    Reply
    • Veronika's Kitchen says

      December 12, 2020 at 10:45 am

      Hi Karolyn. No, you need to cook the ribs in the oven. If you don’t have a dutch oven, you can sear the meat and vegetables on a skillet and then transfer everything to a deep casserole dish and cover it with foil.

      Reply
  68. Denise says

    November 16, 2020 at 1:03 am

    4 stars
    Made these for dinner tonight. Flavor was incredible, so tasty, I can’t wait for leftovers tomorrow! My only negative was that the meat and braising liquid both seemed too fatty? Maybe that’s just how short ribs are or maybe I got an extra fatty cow? They all looked the same in the store and I even trimmed off some excess fat before searing? Just curious if this is just the norm with short ribs?

    Reply
    • Veronika's Kitchen says

      November 16, 2020 at 8:42 am

      Hi Denise! The short ribs should be a bit fatty but the not too much. It could be the particular cut you got, it’s hard to say. If you refrigerated some leftovers, you can scoop out some emulsified fat from the top before reheating the rest, that will reduce a large amount of fat.

      Reply
  69. Vicki Fracassi says

    November 01, 2020 at 6:21 pm

    5 stars
    Absolutely fantastic! I had to improvise as I didn’t have any tomato paste (I know, I know) so I shot about a tablespoon of reduced sugar ketchup in. Also, added a little Maagi as I put it in everything. Had an open bottle of a red blend and it was perfect. Kept the veggies and served on the side. Amazing flavor all around!

    Reply
    • Veronika's Kitchen says

      November 02, 2020 at 1:45 pm

      Thank you, Vicki! Good job on improvising!

      Reply
      • Sarah says

        November 18, 2021 at 4:40 pm

        I was wondering if you could substitute pork ribs for the beef? We don’t eat beef, but the rest of the recipe sounds delightful.

        Reply
  70. Valerie says

    October 28, 2020 at 5:13 pm

    5 stars
    Excellent dish. Very flavorful and so tender. I checked ribs after two hours in oven and they were already tender. My family really enjoyed this dinner. So glad I tried this recipe.

    Reply
    • Veronika's Kitchen says

      November 02, 2020 at 1:43 pm

      Thank you, Valerie! I’m so happy to hear that you and your family loved this recipe!

      Reply
  71. Jill says

    October 24, 2020 at 2:15 pm

    5 stars
    These look amazing! I have short ribs in my refrigerator as we speak! I love the dark rich gravy you have. Just wondering if the short ribs in the pictures were made with the red wine or with the beef broth? I am looking for a nice dark gravy sauce. I do not cook with red wine a lot, but if it would produce that kinda if sauce I will do it. Thank you for sharing

    Reply
    • Veronika's Kitchen says

      October 26, 2020 at 9:39 am

      Thank you, Jill! Yes, The sauce in the photos is made with red wine. Unfortunately beef broth alone won’t provide the same color or flavor.

      Reply
  72. Kristan says

    October 12, 2020 at 12:53 pm

    Looks amazing! I’m going to make this tonight but I don’t have fresh herbs, can I substitute with dried? Thank you!

    Reply
    • Veronika's Kitchen says

      October 19, 2020 at 10:20 am

      Yes, but fresh ones would be better. Let me know how you liked it!

      Reply
  73. Lauren jimenez says

    September 10, 2020 at 10:43 pm

    Delicious!!!!!

    Reply
    • Veronika's Kitchen says

      September 11, 2020 at 11:06 am

      Thank you, Lauren!

      Reply
  74. Samantha Hutchinson says

    August 21, 2020 at 2:29 pm

    5 stars
    Made these for dinner and they were so good. Thanks for the recipe.

    Reply
    • Veronika's Kitchen says

      September 04, 2020 at 8:49 pm

      Thank you, Samantha! I’m so happy you enjoyed this recipe!

      Reply
  75. Jess says

    January 20, 2020 at 8:28 am

    What a delicious and hearty meal perfect for those cold winter nights! I want to take my dutch oven out right away! YUM!

    Reply
  76. Tammy says

    January 19, 2020 at 11:05 pm

    Your photography is simply stunning! This is my idea of THE perfect winter meal and I wish I could just dive right in. I’d love this for dinner this week..yum!

    Reply
  77. Debbie says

    January 19, 2020 at 9:15 pm

    These Red Wine Braised Short Ribs are so simple are yet elegant. All of these flavors are perfect together, I am making this dish ASAP . I am drooling a bit looking at your recipe.

    Reply
  78. Tara says

    January 19, 2020 at 11:17 am

    Short Ribs are my favorite to cook in the Dutch Oven. I can’t get enough of it. It cooks perfectly.

    Reply
  79. kita says

    January 19, 2020 at 12:36 am

    There is nothing more comforting than a beef short rib. This recipe looks incredibly comforting!

    Reply
  80. GUNJAN C Dudani says

    January 18, 2020 at 12:42 pm

    My brother gifted me a dutch oven on Christmas and have been wondering what to cook in it. Now, I know I ma going to your recipe in it. Thanks for recipe!!!

    Reply
  81. Jacqui Debono says

    January 17, 2020 at 2:35 pm

    My dutch oven is my favourite piece of kitchen equipment. I love using it to make crusty bread. These would be gorgeous with some bread on the side!

    Reply
  82. Anna says

    January 17, 2020 at 3:51 am

    I’ve literally got my Dutch oven a couple of days ago, so this recipe couldn’t have arrived in a better time! Can’t wait to try it, looks utterly delicious!

    Reply
  83. Tanya says

    January 15, 2020 at 8:56 pm

    I think the short rib is my favorite cut of meat. It tastes amazing when it’s braised for hours – especially in wine! Thanks for sharing!

    Reply
    • Jackie says

      October 25, 2020 at 3:56 pm

      Do you have a recommendation for making this without onion, using a substitute (like a power or minced/dry), or how to remove the onion after cooking? I have family members that are allergic to onions but want to make this for Sunday dinner.

      Reply
  84. Sharon says

    January 13, 2020 at 8:10 pm

    There’s nothing better than a slow-cooked meal like these short ribs on the weekend. The meat just falls apart.

    Reply

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