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.
I only have chicken stock can I substitute the beef stock?
Hi Taelor, chicken stock will work great in this recipe.
So easy! I did add tapioca pearls in the beginning to thicken a little. How smells amazing!
Thank you, Lisa! Great ideas with the tapioca pearls!
Came out EXCELLENT!!!! better than most I’ve had a restaurants. I kept the veggies in the gravy. Added wonderful texture and taste. I did thicken with a pinch or cornstarch. I like a thicker style gravy.
Thank you so much, Leanne!
Made my whole house smell amazing, my first time making it and it turned out so good! Thanks for the recipe 🙂 I don’t know how to add a picture otherwise I would
Thank you so much, Jessica!
My first time making beef stew and it was amazing! We used chuck roast instead of short ribs due to inflation. My whole family loved it and they all had seconds! Very flavorful and well worth the time and effort!
Thank you, Katana! Glad it worked with the chuck roast 😉
I’m making this in a crock pot. Can I just put everything in with the braised ribs? How long should I cook? 6 or 8 hours or less? We had this once at a friends in her instapot. They were delicious! I can’t wait, making it for NYE tomorrow.
Hi Cindy, I never made this recipe in a crock pot, so I’m not sure how long it will take you to cook.
How long did you end ip cooking it for i also wanted to use the crock pot
One of the best short rib recipes I have ever had.
Thank you so much, Lisa!
I made this dish and me and my husband LOVED it! I will be making this for company. Thank you. It truly is wonderful.
Thank you so much, Nancy! So glad you and your husband enjoyed this recipe.
This recipe is outstanding. It will be a new Christmas meal tradition. I believe it’s the best meal I ever made!
Made this for my family for Christmas lunch. Huge hit! Took the veggies out but still served them and those were so good. Thought maybe immersion blending them into the sauce might be good. Thank you for the recipe!!
Thank you so much, Abby! You can easily blend the veggies with the sauce for more flavor.
Yup. Agree with everyone else – this recipe is amazing!
I also blended the veggies into the sauce and it was so flavourful.
I made my mashed potatoes with truffle salt and Parmesan and it went so well with the meat and sauce!
Will totally make this again!
Thank you so much, Lindsey! I’m so happy you enjoyed the recipe 😉
I just made this for Christmas dinner for 10 and it was outstanding! My guests raved and I felt like a rock star! I made ahead yesterday and reheated, which I highly recommend for a busy day like today! I will definitely be making this again and can’t wait to come up with some ideas for the leftovers! Accepting ideas….
Than you so much, Kelly! Glad you and your friends enjoyed the recipe. It’s perfect for making a day ahead and reheat when needed.
I made this tonight and will reheat tomorrow for dinner! Do you have reheating suggestions?
If I double the recipe do I double the time to cook?
Hi, Jenna! You will need to increase the cooking time for a little but you don’t need to double it.
I made it exactly like you wrote and it was amazing. Reminded me of Osso Bucco.my husband and son raved about it!
Thank you so much, Micheline! I’m so happy you and your family love this recipe;)
OMG this recipe is the best. I used the simmering beef ribs from Costco. They come four long pieces in a pack. I cut each portion in half to make it easier for people to grab a piece. I separated the veggies from the gravy as per the recipe but then I thought, why throw out all that yummy goodness? So I threw the veggies back into the gravy and used my immersion blender to blend it all. What a smart cook I am! That gravy is thick and absolutely delicious. This is at the top of my favourite recipes. Thanks so much to Veronikaskitchen for the recipe.
Thank you so much, Debi! I love your idea to blend the veggies with the gravy! I bet it adds a lot of flavor to the dish.
I don’t have a Dutch oven but a crock pot. After sautéing everything I was thinking about cooking in a crock pot?
Hi Dianne, I never tested this recipe in a crock pot, so I couldn’t tell you if it works. If you don’t have a Dutch oven, you can sear everything in a skillet, then transfer everything to a deep baking dish, cover with a lid or foil, and bake according to the instructions. Hope that helps.