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
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.
Great recipe! I had to make with boneless short ribs since my butcher was out of bone in. I got about 4+ pounds to serve 7 adults and it was exactly enough, no leftovers. I cut it into about 12 pieces and then followed the recipe. Cook time was still about the same at 3 hours. I did leave the veggies in and puréed with an immersion blender. I also added a little bit of cornstarch to thicken the sauce as well and it made an excellent gravy. Served with Veronika’s Pressure Cooker Mashed Potatoes, fresh green beans and corn. Family loved it!
This looks delicious. I’m sorry this is a dumb question but before you put the bone in short ribs on the mashed potatoes, do you tear it off the bone? Or did you put it bone and all on the mashed potatoes and then cover with the gravy?
I have made this several times now and it turns out delicious every time!
I have made this a few times now. My family absolutely loves it. Best recipe I’ve ever found! Thanks for sharing.
Listen, I don’t know if I’ve reviewed this recipe or not in the past, but this is the absolute bomb! I make it in my Le Creuset with about 3 1/2 pounds of bone in short ribs and a fabulous Cabernet that I then have a Glass of while I’m having the dinner and it’s the best thing I’ve ever eaten. I did add another cup of beef broth before I put it in the oven because the last time it seemed to all boil away but this time it was absolutely perfect and my neighbors are so jealous of me right now.
This a family favorite, i also add in sliced baby bella mushrooms and at the end I removed the mushrooms, and with a hand wand blender, blended the remaining vegetables. Placed the ribs and mushrooms back in the pot. I also did this over polenta parmesan.
I first ate this at my daughter’s home last Christmas Eve. My husband and I fell in love with it. I have made this at least 10 times since then. I just put a batch in the oven 5 minutes ago. I do not change a thing. It is perfection.
I serve it with savory roasted carrots and mashed potatoes.
I’ve made this recipe countless times – for both my family and friends. It is perfection. It’s something I look forward to both preparing and eating!
There isn’t one thing I would change in this recipe. I made it exactly as written and it was top notch absolutely delicious!!! Thank you for sharing this!
Winner! Delish. Served over mashed potatoes with skillet rolls. We did eat late because I didn’t start early enough, but it was worth the wait!
I bought beef short ribs a few months ago and put them in the freezer. Glad I found your recipe. About 3 hours and they fell apart. Perfect meal. Keeping this one. Thank you for sharing.
Should yje meat be covered with liquid while it cooks or is it ok to not be totally covered?
Have it the oven now and have made it before. The tops of mine are not completely covered. They peek out. Once in the oven the liquid will be simmering away and the meat will shrink down.
Made this today. Was absolutely wonderful. What the directions don’t say-at the end, take the short ribs out, drain the veggies and simmer the liquid till it reduces by 75% (this will make it thick), add two TBS butter, return the short ribs back to the sauce and serve them over mashed potatoes.
My oven stopped working is this something I can do on the stove on low heat for a few hours?
Excellent recipe! A favourite in our home!