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.
We had beef short rib (bone in) from a cow we bought and made this tonight and it was Phenomenal! We added a little more salt and pepper but this recipe is fantastic. We made it in the instant pot. Follow this recipe step by step you won’t be disappointed!
Thank you, Lisa! Glad you liked it 😉
I just made this tonight and though I don’t like meat on a bone, this was amazing. The meat fell off the bone and the juice was so flavorful! Definitely gonna do this again!
Thank you so much, Amanda! Glad you enjoyed the recipe.
Love this recipe, have added it into our normal rotation! Super simple to follow and make, my only question is if I am making double should I leave them in the oven for longer? Thank you for sharing this recipe with us!
Hi Kacey! Yes, if you make a double batch, you might need to cook it a bit longer. To make sure it’s cooked, just check the meat with a fork, the meat should be tender and fall off the bone.
My husband and I made this recipe for beef short ribs. It was really easy to follow the directions. We both really enjoyed this meal we did not make the extra gravy the reduced wine was perfect it was rich and delicious we also made made potatoes and it perfect side with the short ribs.
Thank you, Robin! I’m so happy you and your husband enjoyed it 😉
I made this last night and it was delicious!! I added whole beets, potatoes and mushrooms!! Very very good!!
Thank you, Babs! Glad you enjoyed it.
My sauce was beautiful after I removed the short ribs and strained it. I couldn’t waste those beautiful cooked vegetables full of flavor! I removed the stems and bay leaves and brought out my immersion blender! Absolutely AMAZING! Added it to the liquid and it made a delicious “sauce”!
Thank you so much, Robin! So glad you love the recipe!
Do I use 3 cups of beef broth or 4.5 cups of beef broth?
Hi Karen, The recipe asks for 3 cups of beef broth.
If cooking for next day…how long should you reheat and at what temperature… I am thinking of taking the ribs out just before they fall off the bone ( 2,5 hours) and reheat them the next day..my thinking is the ribs will still cook even after removing from Dutch oven…you view please
This recipe is a family favorite. Amazing, deep flavor profile. Thank you for sharing!
Thank you so much, Andrea! So happy you and your family enjoy this recipe 😉
I don’t have a Dutch oven, could I use a crockpot on high (or low?)
Hi Kelli,
I never tested this recipe in a crockpot. So, unfortunately, I cannot provide you with the instructions.
If you don’t have a Dutch oven, you can sear everything in a skillet and then transfer to a deep baking dish. Then cover with foil and bake according to the instructions.
Hope that helps 😉
This was amazing and very easy to make!! My husband doesn’t like short ribs but he sure liked these! The sauce was so flavorful and the ribs fell off the bones.
Thank you so much, Janet! I’m so happy you and your husband enjoyed this recipe 😉
I made this about 4 months ago. I’m making it again going. Best recipe I’ve tried. It’s so rich and delicious. I can’t wait for dinner
Thank you so much, Katherine! So happy you like the recipe 😉
Gourmet recipe! My husband and I were blown away by the end result. We decided to thicken the sauce into a gravy with a cornstarch slurry to ladle over the potatoes which was perfect. We’ve tried another recipe in the past years ago and we’re not impressed. This will be made multiple times a year for sure!
Thank you so much, Merissa! I’m so happy you enjoyed the recipe 😉
This is restaurant quality good! Short ribs fall off the bone and sauce makes the most delicious gravy for mashed potatoes! One of my favorite meals to make! Thank you!
Thank you so much, Kimberly! I’m so glad you liked it 😉
Turned out amazing!! Easy to follow recipe, I added some diced tomatoes.
Thank you, Toni! Glad you enjoyed it 😉
Hi there. Just put this tasty dish in the oven. So looking forward to seeing how it turns out. Silly question…. What is the fresh herb you served on top w/potatoes??
Thank you, Jennifer! I used fresh oregano for serving 😉