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.
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.