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!
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
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.
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.
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.
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.
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.
Frequently Asked Questions
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.
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.
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:
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!
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!
Red Wine Braised Short Ribs in Dutch Oven
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.
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!
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!
Would it be ok to leave out the bay leaf or would it change the flavor?
Hi Maria, you can easily skip the bay leaf in this recipe.
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!
Thank you so much, Erin!
This was scrumptious! A few modifications here and there, but a real showstopper! Thanks!
Thank you so much, Kate!
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.
Thank you so much, Jenna! I’m so happy you and your family enjoy this recipe 😉
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.
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.
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!
Hi Tammy, you can reheat it in the same Dutch oven at 350F for about 20-30 minutes or until it’s warm.
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!
Thank you so much, Heather! I’m so happy you and your family enjoy this recipe 😉
So good! I also added extra carrots and celery and didn’t remove them. Delicious!!
Thank you so much, Lisa!
Awesome!
Thank you, Jason!
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…
Thank you so much, Julie! Glad you and your family enjoyed the recipe 😉
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.
Thank you so much, Carole! Mashed potatoes and carrots are the perfect addition to this recipe 😉
I don’t have a Dutch oven what could I use instead? Cast iron? Crock pot?
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!
Ty
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!!
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 😉
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?
So good, loved the flavor! Meat was very tender.
Thank you so much, Bev!
I bought a 3lb boneless chuck roast. Would I be able to use this meat instead of short ribs?
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.
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!
Hi Ashley! Yes, the cooking time will be the same. You will have a bit more gravy, but is it ever too much gravy ? 😉
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!
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.
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!
Thank you so much, Marion! I’m so glad you enjoyed it 😉
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.
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.
I wish I could laugh at this….you have to cook it longer for it to fall apart.
True.Recipe says 3 hours cooking time.
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!!
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.
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.
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!
Thank you so much, Evelyn! I’m so happy you enjoyed the recipe! Cornstarch is always an easy way to thicken the sauce 😉
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.
Yaay! Thank you so much, Laura! I’m so happy you and your husband loved the recipe!
Can this recipe be made in a crock pot?
Hi Kathy. I never tested this recipe in a crock pot, so I’m not sure if it will work.
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
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!
Delicious !! Came out perfect
Thank you so much, Marsha! So happy you liked it 😉
I’m making this next week, just wondering if I skip the celery will it make any difference to the taste.
How long would you cook for boneless beef short ribs?
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.
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.
Thank you so much, Marie! So glad everyone enjoyed the recipe 😉
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?
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.
Did you mean 2 stalks of celery or 2 ribs of celery???
Thanks!!!
Hi Rebecca. It’s 2 ribs 😉
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!
Thank you so much, Nick! I hope your wife enjoys it 😉
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!
This was AMAZING!!! The sauce? OMGosh!
Wondering if or how I could use a Chuck roast cut of meat with this recipe?
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.
Would I cook it longer? Lower temp? Lid on?
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.
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!
Hi Casey! I would x1.5 the liquid, so it wouldn’t be too much liquid but just enough to cover the meat.
Can you make this in a crockpot
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.
Hi Warren, you are right, prime grade meat has more marbeling and more flavor. But both of them will work great in this recipe 😉
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!
Thank you so much, Marc and Lynn! I’m so happy you enjoyed this recipe!
I’m not gonna use fresh either. How much of each did you use?
This was very good, my wife a her sister in law really enjoyed it.
Yaay! Thank you so much, Jim!
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.
Thank you so much, Amy! So happy you and your family love the recipe!
Why do you discard the vegetables?
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 😉
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?
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 😉
Hi! I do not own a Dutch oven? What would be a good alternative to a Dutch oven?
Hi Airyonna, you can also you any pot with a heavy bottom.
What should the bake time be if using beef tips? Making tonight!!
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!
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 😉
Can I make these a day or 2 ahead of time to allow time chill and remove the fat? What sides ?
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.
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.
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.
Can I cook these on 300 for 4 hrs instead of 350 for 3 hrs?
Hi Mac! Yes, you can! The gravy sauce will be even richer and tastier!
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!
Thank you so much, Kaitlyn! I’m so happy you love the recipe!
Can this recipe be made with Flanken short ribs (thinner cut, about a half-inch thick, that goes across the bones)?
Hi Emily! Yes, you can use thinner cuts. Although, you will need to reduce the cooking time.
My son made this when we went there for dinner. It is absolutely wonderful and very flavorful.
Thank you so much, Patricia!
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!
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
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
Can you double this recipe? I have a big family and was thinking of cooking 8-10 lbs of ribs
I have doubled it and just doubled al the Ingredients or just prepared it two times. Works great!
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.
Thank you, Penny! I like your creativity!
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.
Question, do you serve with the bone or pull the meat off? Thanks!
I usually serve it with the bone, but you can remove it if you want.
Can this be made in an instant pot?
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 😉
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.
Thank you so much, Elizabeth!
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!
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!
Thank you so much, Shannon! I’m so happy to hear that!
Hi making this tonight for dinner. Can I cook these in a lower oven temp? If so what’s a good setting?
Hi Lindsey. You need to cook it at 350F for 2 1/2-3 hours.
I cooked it at 325 for 3 hrs and came out delish. Fall off the bone tender.
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?
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.
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?
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.
Hi Crystal, did you cook with the lid ON or OFF?
I cooked with it on.
This was wonderful, only problem was there was nothing left over…. definite keeper.
Ha-ha! Thank you, Andrea! Do happy you liked it!
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!!!
Thank you so much, Judy! It makes me happy to know that you are making my recipes!
Hello! I’m hoping to make this recipe for dinner could I use a crock pot instead of a dutch oven?
Thanks!
Hi Carolyn! Unfortunately, I never used a crock pot, so I cannot answer this question.
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.
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?
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?
I didn’t think it was. I will definitely check on that the next time we make it though!
Can I use a 3 1/2 Dutch oven instead for this recipe?
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.
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!
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!
Yaay! So happy to hear that!
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.
Thank you, Amy! I’m so happy you liked the recipe!
These are outstanding! Recipe was easy to follow and it turned out so good – perfect comfort food on a cold rainy evening
Thank you, David!
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.
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 😉
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.
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.
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?
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.
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!
Thank you, Vicki! Good job on improvising!
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.
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.
Thank you, Valerie! I’m so happy to hear that you and your family loved this recipe!
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
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.
Looks amazing! I’m going to make this tonight but I don’t have fresh herbs, can I substitute with dried? Thank you!
Yes, but fresh ones would be better. Let me know how you liked it!
Delicious!!!!!
Thank you, Lauren!
Made these for dinner and they were so good. Thanks for the recipe.
Thank you, Samantha! I’m so happy you enjoyed this recipe!
What a delicious and hearty meal perfect for those cold winter nights! I want to take my dutch oven out right away! YUM!
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!
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.
Short Ribs are my favorite to cook in the Dutch Oven. I can’t get enough of it. It cooks perfectly.
There is nothing more comforting than a beef short rib. This recipe looks incredibly comforting!
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!!!
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!
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!
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!
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.
There’s nothing better than a slow-cooked meal like these short ribs on the weekend. The meat just falls apart.