Red Wine Braised Short Ribs in Dutch Oven

These melt-in-your-mouth braised short ribs are what dinner dreams are made of. Rich, tender meat that falls off the bone, swimming in a velvety red wine sauce – this is the kind of dish that makes everyone at the table fall silent with that first heavenly bite.

The magic happens when the meat slowly transforms in your Dutch oven, mingling with robust Cabernet Sauvignon and aromatic vegetables. The result? Fork-tender beef that’s deeply flavored and impossibly succulent, with a sauce so good you’ll want to drink it straight from the pot (we won’t judge!).

Ingredients

For the Meat:

• 2 tablespoons olive oil
• 3-4 pounds bone-in short ribs (8-10 pieces)
• Salt and pepper to taste

For the Aromatics:

• 1 large onion, diced
• 2 stalks celery, diced
• 2 carrots, diced
• 3 cloves garlic, crushed
• 2 tablespoons tomato paste

For the Braising Liquid:

• 2 cups Cabernet Sauvignon
• 3 cups beef broth
• 2 bay leaves
• 1 sprig thyme
• 1 sprig oregano

Steps

1. Preheat your oven to 350°F (175°C). Position rack in lower third for even heat distribution.
2. Pat meat completely dry with paper towels (wet meat won’t brown properly) and season generously with salt and pepper on all sides.
3. Heat 2 tablespoons olive oil in a 6-quart Dutch oven over medium-high heat until shimmering. Working in batches (overcrowding will steam the meat), brown ribs for 5-6 minutes per side until deeply golden. Transfer to a plate.
4. Reduce heat to medium. Add onion and cook for 8-10 minutes until translucent and edges start to brown. Add celery and carrots, cooking 3-5 minutes more until slightly softened.
5. Add garlic and tomato paste, cooking for 2-3 minutes until paste darkens slightly and becomes fragrant.
6. Pour in wine and increase heat to high. Scrape bottom of pot with wooden spoon to release browned bits. Simmer for 15-20 minutes until liquid reduces by half.
7. Add beef broth, bay leaves, thyme, and oregano. Return ribs to pot, bone side up. Liquid should cover about ¾ of the meat.
8. Cover tightly and transfer to oven. Cook for 2½-3 hours, or until meat is fork-tender and nearly falling off the bone.
9. Remove ribs to a platter and tent with foil. Strain sauce, discard vegetables, and simmer until reduced to desired consistency, about 10-15 minutes.

Smart Swaps

• Use 1 cup beef stock + 1 cup unsweetened grape juice instead of wine
• Replace some of the beef broth with 1 cup mushroom stock for extra umami

Make It Diabetes-Friendly

• Skip the carrots to reduce carbs by 4g per serving
• Serve over cauliflower mash instead of potatoes
• Limit sauce to 2 tablespoons per serving (3g carbs)

Pro Tips

• Let meat come to room temperature for 30 minutes before cooking
• Don’t skip the browning step – it’s crucial for flavor
• Check doneness by inserting a fork – it should twist easily in the meat