I first made these red wine braised short ribs on a chilly Sunday and they vanished faster than I expected. Braising in a Dutch oven turns inexpensive bone‑in short ribs into fork‑tender pieces with a glossy, deeply flavored sauce — exactly the kind of Sunday supper that impresses without frantic last‑minute work.
Why you’ll love this dish
This recipe takes cheap, flavorful short ribs and turns them into something restaurant‑worthy. The long, slow braise breaks down connective tissue so the meat falls off the bone. Using a full‑bodied red like Cabernet adds tannins and richness that balance the beef and tomato paste. It’s perfect for dinner parties, cozy family meals, or making ahead so you can enjoy hands‑off cooking while the oven does the work.
“Slow and steady saved dinner — the sauce was silky and the ribs fell apart. Make extra to soak it all up with mashed potatoes.” — A satisfied home cook
How this recipe comes together
- Season and sear the short ribs to build flavor and develop fond.
- Sweat aromatic vegetables and cook tomato paste to deepen the base.
- Deglaze with Cabernet and reduce it by half to concentrate flavor.
- Add beef broth and herbs, nestle the ribs back in, then braise low and slow in a Dutch oven until very tender (about 2½–3 hours).
- Remove the ribs, strain and reduce the braising liquid to a glossy sauce, skim fat, then serve.
What you’ll need
- 2 tablespoons olive oil (or neutral oil)
- 3–4 pounds bone‑in short ribs (8–10 pieces) — look for well‑marbled pieces
- Salt (and black pepper to taste)
- 1 large onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 3 cloves garlic, smashed (or minced)
- 2 tablespoons tomato paste
- 2 cups Cabernet Sauvignon (substitute: Merlot or Zinfandel if preferred)
- 3 cups beef broth (low‑sodium stock works well)
- 2 bay leaves
- 1 sprig fresh thyme (or 1 tsp dried)
- 1 sprig fresh oregano (or 1 tsp dried)
Notes/substitutions inline: If you don’t drink wine, substitute with additional beef broth plus 2 tablespoons balsamic for acidity. For a richer sauce, finish with a pat of butter or a small beurre manié (flour + butter).
Step-by-step instructions
- Preheat the oven to 350°F (175°C).
- Rinse the short ribs and pat them very dry. Generously season all sides with salt and pepper. Dry meat sears better.
- Heat 2 tablespoons olive oil in a 6‑quart Dutch oven over medium‑high heat. When the oil shimmers, brown ribs in two batches so they don’t crowd. Sear 5–6 minutes per side until a deep brown crust forms. Transfer browned ribs to a plate and set aside.
- Lower heat to medium. Add the diced onion to the pot and cook 8–10 minutes until translucent and softened. Stir occasionally to prevent sticking.
- Add diced celery and carrots; cook 3–5 minutes more until slightly softened.
- Stir in smashed garlic and 2 tablespoons tomato paste. Cook 2–3 minutes, stirring, until the paste darkens slightly — this builds extra umami.
- Pour in 2 cups Cabernet Sauvignon and bring to a boil. Scrape the bottom of the pot to lift the browned bits (fond). Reduce heat to medium and simmer until the wine reduces by about half, roughly 15–20 minutes.
- Stir in 3 cups beef broth. Return the browned ribs to the pot and tuck in 2 bay leaves, the thyme sprig, and oregano. The liquid should come partway up the ribs — they’ll braise, not swim.
- Cover with the lid and transfer the Dutch oven to the preheated oven. Braise for 2½–3 hours, or until the meat is very tender and pulls away from the bone with a fork.
- Remove the ribs onto a plate and loosely tent with foil to rest. Carefully strain the braising liquid into a clean saucepan, discarding the softened vegetables and herb stems.
- Simmer the strained liquid over medium heat until it reduces and thickens to a sauce that lightly coats a spoon. Taste and adjust salt/pepper. If desired, whisk in a small pat of butter for shine. Skim any excess fat before serving.
Best ways to enjoy it
- Serve over creamy mashed potatoes to soak up the sauce.
- Spoon over buttery polenta or egg noodles for a comforting bowl.
- Offer a simple gremolata (lemon zest, garlic, parsley) to cut the richness.
- Pair with roasted root vegetables or glazed carrots for texture contrast.
- For wine pairing, continue with the Cabernet or try a bold Syrah or Zinfandel.
Storage and reheating tips
- Cool leftovers to room temperature and refrigerate within 2 hours. Store in an airtight container up to 3–4 days.
- Reheat gently on the stove over low heat until the center reaches 165°F (74°C). Add a splash of broth if sauce has thickened too much.
- To freeze: cool completely, place ribs and sauce in a freezer‑safe container, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Pro tip: refrigerate overnight and skim the solidified fat from the surface for a cleaner sauce the next day.
Pro chef tips
- Pat the ribs dry and don’t rush the sear. Good browning equals deeper flavor.
- Don’t overcrowd the pot when searing. Brown in batches so the meat caramelizes properly.
- Cook the tomato paste until it darkens slightly — it adds a roasted, savory note.
- Reduce the wine fully; undeveloped alcohol can taste sharp in the finished sauce.
- Strain the braise and skim fat for a glossy, clean sauce. Finish with butter for silkiness if you like.
- If the sauce needs extra body, whisk in a small beurre manié or simmer longer to concentrate.
Creative twists
- Add sliced mushrooms with the carrots and celery for earthiness.
- Swap fresh herbs for a teaspoon of Herbes de Provence for a Provencal twist.
- For an Asian spin, use a dry red, add soy and mirin, and finish with scallions and ginger (reduce beef broth slightly).
- Use a slow cooker: brown ribs and aromatics first, then transfer to a slow cooker with wine and broth and cook on low 6–8 hours.
- Try boneless short ribs or beef chuck if you can’t find bone‑in ribs — adjust braise time until fork‑tender.
Helpful answers
Q: How long does this take from start to finish?
A: Active work is about 30–45 minutes (searing and prep). Oven braise is 2½–3 hours. Plan for roughly 3–4 hours total.
Q: Can I use a different wine or skip it?
A: A full‑bodied red like Cabernet is ideal, but Merlot or Zinfandel work. If you skip wine, add 2 tablespoons balsamic and use extra beef broth for acidity and depth.
Q: How do I know the ribs are done?
A: They’re ready when a fork slides in easily and the meat pulls away from the bone. Texture should be tender, not chewy.
Q: Can I make this ahead for a party?
A: Yes. Make the day before, chill, skim the solidified fat, and gently reheat. Flavors deepen overnight.
Q: How should I thicken the sauce if it’s too thin?
A: Simmer to reduce, or whisk in a beurre manié (equal parts softened butter and flour) a teaspoon at a time. Cornstarch slurry works too — mix cold water with cornstarch and whisk into simmering sauce.
Conclusion
If you want another well‑tested take on this classic, check the detailed run‑through at Succulent Red Wine Braised Short Ribs – Butter Be Ready. For a similar Dutch‑oven method with slight variations and serving ideas, see Red Wine Braised Short Ribs in Dutch Oven – Veronika’s Kitchen.
Red Wine Braised Short Ribs
Ingredients
Main Ingredients
- 3-4 pounds bone-in short ribs (8–10 pieces) Look for well-marbled pieces
- 2 tablespoons olive oil (or neutral oil)
- Salt Salt (and black pepper to taste)
- 1 large onion, diced
- 2 stalks celery, diced
- 2 carrots carrots, diced
- 3 cloves garlic, smashed (or minced)
- 2 tablespoons tomato paste
- 2 cups Cabernet Sauvignon Substitute: Merlot or Zinfandel if preferred
- 3 cups beef broth Low-sodium stock works well
- 2 leaves bay leaves
- 1 sprig fresh thyme (or 1 tsp dried)
- 1 sprig fresh oregano (or 1 tsp dried)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Rinse the short ribs and pat them very dry. Generously season all sides with salt and pepper. Dry meat sears better.
- Heat 2 tablespoons olive oil in a 6-quart Dutch oven over medium-high heat. When the oil shimmers, brown ribs in two batches so they don’t crowd. Sear for 5–6 minutes per side until a deep brown crust forms. Transfer browned ribs to a plate and set aside.
- Lower heat to medium. Add the diced onion to the pot and cook for 8–10 minutes until translucent and softened, stirring occasionally to prevent sticking.
- Add diced celery and carrots; cook for 3–5 minutes more until slightly softened.
- Stir in smashed garlic and 2 tablespoons tomato paste. Cook for 2–3 minutes, stirring, until the paste darkens slightly.
- Pour in 2 cups Cabernet Sauvignon and bring to a boil. Scrape the bottom of the pot to lift browned bits (fond). Reduce heat to medium and simmer until the wine reduces by about half, roughly 15–20 minutes.
- Stir in 3 cups beef broth. Return the browned ribs to the pot and add 2 bay leaves, the thyme sprig, and oregano.
- Cover with the lid and transfer the Dutch oven to the preheated oven. Braise for 2½–3 hours, or until the meat is very tender.
- Remove the ribs onto a plate and loosely tent with foil to rest. Carefully strain the braising liquid into a clean saucepan, discarding the softened vegetables and herb stems.
- Simmer the strained liquid over medium heat until it reduces and thickens to a sauce that lightly coats a spoon. Taste and adjust salt/pepper. If desired, whisk in a small pat of butter for shine.
