Dutch Oven Braised Beef Short Ribs

Ever thumbed through a magazine, caught a cooking segment, or bumped into a recipe online (Hiiiiiii!!) and been hit with the desperate urgency that I MUST MAKE THIS? That was me and these Braised Short Ribs with red wine.

Red wine braised short rib with mashed potatoes and vegetables in a gray bowl

The only reason we still have cable is for the sake of The Food Network (I DVR Pioneer Woman and Barefoot Contessa) and ESPN (we all know that's for Ben).

Between running this website and my love of reading cookbooks like novels (if you do it too, check out The Well Plated Cookbook), I absorb a lot of recipe content.

Thus, it is something special when one stops me in my tracks, sticks in my brain, and cannot be shaken until I've brought it to life (see also: Beef Bourguignon).

Such is the case with today's braised short rib recipe, which I was inspired to create after watching Barefoot Contessa's red wine braised short ribs in action.

a close up shot of tender red wine braised short ribs made in a dutch oven

5 Star Review

"I made this and it turned out delicious! Super tasty and comforting dinner that was perfect for fall."
— Kathleen —

While we've enjoyed braised beef short ribs Ina Garten-style on numerous occasions, as is my bossy way in the kitchen, I felt it could be improved.

I wanted more vegetables to offset the richness of the meat and make the short ribs an all-in one meal (like this Instant Pot Beef Stew).
I ditched the leeks (save them for this Potato Leek Soup) in favor of yellow onion, which provides the same aromatic complexity and is faster to prep.
Also, I ditched the bottle of stout beer. It's not something I keep on hand, and I thought it was unnecessary to buy a whole pack for one recipe.
I rarely say this about Ina Garten recipes, but the short rib broth left me wanting…more. I turned to a few of my favorite tricks for building flavor: Worcestershire sauce, Dijon mustard, and tomato paste.

We agreed that, thanks to the rich broth and the fact that the short ribs are so tender you can cut them with a spoon, these were the BEST braised short ribs with red wine we've ever had.

Fall-apart tender easy Braised Short Ribs with red wine on mashed potatoes

How to Make Braised Short Ribs with Red Wine

Braising short ribs means browning meaty beef short ribs on the outside, then slow-simmering them.

The short ribs slow cook (i.e. braise) in a rich tomato sauce. This short rib recipe is fall-apart tender, cozy, comforting, and down-right delicious.

Braised Short Ribs For a Crowd

Red wine braised short ribs are an ideal dish for a dinner party:

You can cook them entirely the day before, then rewarm with good results. In fact they taste even better the next day.
Short ribs are also a less expensive cut of beef compared to other cuts, so they are a budget-friendly way to feed a crowd.
Because short ribs are high in fat content, they are very forgiving. The longer you cook them, the more tender they become, which is a great stress reliever when you're serving guests.

The Ingredients

Short Ribs. This tougher cut of beef breaks down and becomes melt-in-your-mouth tender when braised.

What Are Short Ribs

Short ribs are a flavorful cut of meat from the beef chuck, brisket, plate, or rib area. The first five ribs of the animal are shorter (hence the term "short ribs"), and the meat around them is more muscular than that around the other ribs.

Like other tough cuts of meat, when slow cooked, short ribs break down and become incredibly fork tender.

Short ribs can vary in thickness. For best results, use short ribs that are at least 1 1/2 inches thick.

a plate with crockpot red wine braised short ribs with carrots served on mashed potatoes

Carrots. Making braised short ribs with carrots adds earthy sweetness, another dimension of texture, and healthy veggie benefits. They also make me think of my Grandma Dorothy's Crockpot Beef Stew in the most comforting way.
Red Wine. We're adding a full bottle to create the most complex, fully-flavored sauce (like in this Chicken Cacciatore).

The Best Red Wine for Short Ribs

You don't need to break the bank, but choose something that tastes good enough to drink on its own (if your wine isn't good, your beef won't be either!).

For braising beef, look for a dry, full-bodied red wine such as Cabernet, a fuller-bodied Pinot Noir, or Chianti Classico.

Celery. Adds freshness, crunch, and is a staple in creating sauces.
Onion. I chose to use yellow onion instead of the commonly-used leek, as it's more easily available to me (and easier to clean!).
Tomato Paste. An easy way to achieve a deep, simmered all-day flavor.
Stock. Another secret to the richly-flavored broth. I prefer beef stock because it creates the richest flavor, but you can use beef broth or chicken stock too.

Substitution Tip

If you want to make braised short ribs without red wine, you can swap the wine for an equal amount of beef stock (or bone broth for richer flavor).

Fire Roasted Tomatoes. Brings a sweet and smoky flavor to the broth.
Worcestershire. For a touch of umami.
Dijon Mustard. The tanginess of Dijon mustard wakes up all the flavors in the broth (like in this Instant Pot Pork Tenderloin). It doesn't stick out on its own, but is one of the little details in this recipe that really adds up.
Herbs. I used some fresh thyme, fresh parsley, and dried oregano to add herby flavor to the broth.

The Directions

Dry and season the ribs.

Short ribs being browned in a Dutch oven

Brown on all sides in batches.

Cut vegetables in a Dutch oven for short ribs

Sauté the vegetables until tender.

Vegetables being sauteed in a Dutch oven with tomatto paste

Add the tomato paste and garlic.

Sauce for red wine braised short ribs in a Dutch oven

Pour in the wine and deglaze. Bring to a boil, then let simmer.

A flavorful sauce with vegetables and herbs in a Dutch oven

Stir in the remaining ingredients (except the parsley).

Tender red wine braised short ribs in a Dutch oven

Return the short ribs to the pot. Bring to a simmer, then transfer the short ribs to the oven.

tender wine braised short ribs in a Dutch oven

Bake the red wine braised short ribs covered at 325 degrees F for 1 hour.

TIP!

Believe it or not, it is possible to braise short ribs for too long.

While you want the short ribs to be fall-apart tender, cooking them too long will result in ribs that are mushy. There's a fine line, but it is there.

A dutch oven with braised meat in a red wine sauce

Remove the lid, then bake for another hour. Transfer the short ribs to a plate, then simmer the broth to reduce further. Add the short ribs back to the pot. Top with fresh parsley and serve as desired. ENJOY!

Wine Pairing

I like to pair red wine braised short ribs with the same wine I cook them in. A dry, full-bodied red wine such as Cabernet, Pinot Noir, or Chianti Classico are my absolute favs.

Red wine braised short ribs over mashed potatoes with herbs and vegetables

Storage Tips

To Store . Refrigerate leftovers in an airtight container for up to 3 days.
To Reheat . Rewarm short ribs in a Dutch oven on the stovetop over medium-low heat or in the microwave.
To Freeze . Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Leftover Ideas

Leftover short ribs make a fantastic sandwich filling (similar to this succulent Italian Beef), or use them as the base for shepherd's pie.

How to Serve Beef Short Ribs

One of the stars of red wine braised short ribs is that gorgeous sauce. Serve braised short ribs in shallow bowls or large plates with a deep rim (for sauce preservation).

Then, pair red wine braised short ribs with sides that will allow you to sop up as much sauce as possible.

With Mashed Potatoes. These Instant Pot Mashed Potatoes and Crockpot Mashed Potatoes are my hands-down favorites and also great for a crowd.
With Polenta. Creamy, comforting Parmesan polenta tucks perfectly beneath the rich, meaty short ribs. It's a classic pairing you will often see at restaurants. See Creamy Polenta for a recipe.
With Pasta. Wide, flat noodles such as pappardelle are our favorite. If possible, see if you can purchase fresh pasta from the refrigerated section of your grocery store. It's worth it!
With Bread. For mopping up every morsel! Try my No Knead Focaccia or pick up a crusty loaf from a bakery.

The BEST Sides with Braised Short Ribs

Serve red wine braised short ribs with a variety of healthy side dishes or, just stick a fork in the Dutch oven and praise the heavens for something this delicious.

Side Dishes

Oven Roasted Potatoes

1 hr 10 mins

Slow Cooker

Crockpot Mashed Potatoes

4 hrs 30 mins

Recommended Tools to Make this Recipe

Dutch Oven. One of my most-used kitchen tools.
Extra Large Cutting Board. The extra space is wonderful when you're chopping lots of ingredients at once.
Slotted Spoon. Perfect for removing ingredients without the liquid.

The Best Dutch Oven

A high-quality Dutch oven will cook beside you for a lifetime. It's oven-safe, so you can use it for recipes like this one that need to be transferred from stovetop to oven and back again.

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

The hardest part about making braised short ribs? Waiting for them to be tender whilst the heavenly aroma of long-simmered meat bubbling away with red wine, garlic, and herbs wafts through your kitchen.

Frequently Asked Questions

Can I Make Red Wine Braised Short Ribs in a Crockpot?

I developed these red-wine braised short ribs in a Dutch oven, but I believe the recipe could be easily adapted to the slow cooker. Instead of simmering the short ribs on the stove, transfer the short ribs and cooking liquid to a slow cooker. Slow cook on low for 6 hours or so (again, you can't overdo it!). Remove the short ribs to a plate, transfer the cooking liquid to the stove, and simmer.

How Can I Prep or Make-Ahead Braised Short Ribs?

In addition to cooking the entire recipe up to 1 day in advance (it's even better leftover!), you can also prep part of the ingredients ahead of time. Mince the garlic and chop the carrots and celery up to 1 day in advance. Refrigerate each in separate airtight storage containers.

Are Short Ribs Expensive?

Short Ribs are not the cheapest cut of beef. However, nor are they the most expensive either (I'm looking at you standing rib roast). If you are dying to try braised short ribs but want a slightly more affordable option, a good quality chuck roasts is a good alternative since the chuck comes from a similar part of the steer.

Can I Make Boneless Braised Short Ribs?

Sure! I have only ever made the recipe as it is written with bone-in short ribs. If using boneless, the preparation method will be the same, however, the cook time may need to be adjusted (shorter) depending on the size and thickness of your boneless beef short ribs.

How Much Braising Liquid for Short Ribs Is Best?

Remember, braising is not boiling. When braising, do not completely submerge the beef in the sauce. You only want enough liquid to cover the short ribs about halfway. The beef will release a lot of juices as they cook so starting with too much liquid will lead to a thinner, less flavorful sauce (as opposed to one that is thick and rich with flavor).

5 pounds meaty bone-in short ribs 1 1/2 inches or thicker
2 tablespoons kosher salt divided
1 1/2 teaspoons black pepper
6 medium carrots chopped (about 3 cups)
4 ribs celery chopped (about 3 cups)
1 medium onion chopped
6 cloves garlic minced (about 2 tablespoons)
3 tablespoons tomato paste
1 bottle (750 ml) dry red wine such as Chianti, cabernet sauvignon, or Cotes de Rhone
4 cups beef stock or chicken stock plus more as needed
1 can (14-ounce) fire roasted diced tomatoes in their juices
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
6 sprigs fresh thyme tied into a bundle with kitchen string
1 teaspoon dried oregano
1/4 cup finely chopped fresh flat-leaf parsley

FOR SERVING:

mashed potatoes, cooked papardelle or similar pasta, roasted potatoes, or creamy polenta

Preheat the oven to 325 degrees F. Pat the short ribs dry, then season generously all over with 5 teaspoons salt and 1 teaspoon pepper.
Heat the oil in a large Dutch oven or similar large, sturdy-bottomed, oven-safe pot with a cover (I used a 5.5-quart Dutch oven) over medium-high heat (you don't need to add any oil). Add about half of the short ribs in a single layer, making sure they are not touching one another (if the pan is too crowded, they won't brown properly). Sear on all sides until they are deeply browned, about 6 to 8 minutes per batch. Transfer the short ribs to a large baking dish that can catch any juices. Repeat with remaining short ribs.
Carefully discard all but about 2 tablespoons fat from the pot. Reduce the heat to medium and add the carrots, celery, onion, remaining 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring every so often, until the vegetables are tender and beginning to caramelize, about 10 minutes.
Scoot the vegetables to one side to create an open space in the pan. Add the tomato paste and stir vigorously for 30 seconds, then stir the paste into the vegetables to combine. Stir in the garlic and cook 30 seconds.
Add the wine (be careful as it will splatter), and using a wooden spoon or sturdy spatula, scrape up any browned bits that have collected on the pan. Bring the wine to a boil, then reduce the heat to a simmer. Let simmer until the wine is reduced by approximately half, about 10 minutes.
Stir in the stock, tomatoes, Worcestershire, Dijon, thyme bundle, and oregano.
Nestle the short ribs into the pot, along with any cooking liquid that has collected in the pot.
Bring the liquid in the pot to a boil. Cover the pot then transfer to the oven.
Bake the short ribs in the oven, covered, for 1 hour.
Remove the lid, then continue baking, uncovered, for 1 hour more, until the meat is fall-apart tender.
With a slotted spoon, carefully remove the short ribs to a large plate. Check the pot for any bones that have separated from the meat and discard. Fish out and discard the thyme bundle.
Return the pot to the stove and bring the liquid to a simmer. Let simmer for 15 minutes.
With a large spoon, skim off some of the fat from the sauce (you won't be able to get it all; just spoon off what you can). Return the short ribs to the sauce and heat to warm through for 5 minutes. Sprinkle with parsley. Serve hot with mashed potatoes or oven roasted potatoes, papardelle, or cooked polenta.

TO STORE: Refrigerate leftover short ribs in an airtight storage container for up to 3 days.
TO REHEAT: Rewarm short ribs in a Dutch oven on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze braised short ribs in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving: 1 of 6 (without pasta or potatoes) Calories: 701 kcal Carbohydrates: 22 g Protein: 59 g Fat: 30 g Saturated Fat: 13 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 13 g Cholesterol: 168 mg Potassium: 1665 mg Fiber: 3 g Sugar: 9 g Vitamin A: 10877 IU Vitamin C: 13 mg Calcium: 108 mg Iron: 8 mg

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