Prep Time: 20 mins | Cook Time: 3 hrs | Total Time: 3 hrs 20 mins | Servings: 8 people
Home cook meals are the best! And nothing will beat the feeling of being able to put a meal on the table even on the busiest days. This rich with deep flavour fall apart bone-in short ribs slowly cooked in the Dutch oven is your next favourite meal. Pairs perfectly well with mashed potatoes or any of your favourite vegetables on the side.
Ingredients
2 tbsp olive oil
3-4 lbs bone-in short ribs 8-10 pieces
Salt pepper to taste
1 large onion diced
2 stalks celery diced
2 carrots diced
3 cloves of garlic crushed
2 tbsp tomato paste
2 c. wine Cabernet Sauvignon
3 c. beef broth
2 bay leaves
1 spring thyme
1 spring oregano
How to make Red Wine Braised Short Ribs in Dutch Oven
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Rinse the bone-in short ribs, pat dry, and season generously with salt and pepper.
Step 3: In a 6-quart Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add the ribs to the hot oil in two batches and cook for about 5 to 6 minutes per side until brown. To a plate, transfer the ribs once done and set aside.
Step 4: To the Dutch oven, add the diced onion and cook for about 8 to 10 minutes until soft and translucent. Add in 2 stalks of diced celery and two diced carrots and continue to cook for another 3 to 5 minutes.
Step 5: Add in 3 cloves smashed garlic and 2 tbsp tomato paste and cook for a couple of minutes more.
Step 6: Whisk in 2 cups of wine and bring to a boil. Adjust the heat to medium and simmer for about 15 to 20 minutes until reduced in half. Then, stir in the 3 cups of beef broth.
Step 7: To the pot, place back the meat along with the bay leaves, thyme, and oregano. Cover the pot and place it in the preheated oven. Bake for about 2 ½-3 hours until the ribs are tender.
Step 8: To a plate, transfer the meat and tent with foil.
Step 9: Strain the sauce and set aside, then discard the veggies.
Step 10: To the pot, pour the liquid back and simmer until the sauce has thickened.
Notes:
I normally strain the sauce and discard the vegetables. If planning to keep the veggies, simply bring the sauce with the veggies to a boil on the stove until the liquid has reduced. No need to strain the sauce anymore.
To braise the meat, I always opt for Cabernet Sauvignon because it brings the best flavour.
After 2 hours of cooking, start checking the meat by piercing it with a fork.
Add in a tbsp cornstarch mixed with 2 tbsp water in the sauce if it turned out too liquidy. Stir and cook for a few minutes more.
Replace the wine with 5 cups of beef broth if you’d like.
I prefer using bone-in short ribs for this recipe but if you like boneless short ribs or beef tips, it’s perfectly fine.
Nutrition Facts:
Calories: 319kcal | Carbohydrates: 6g | Protein: 25g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 462mg | Potassium: 665mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2609IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 3mg
Ingredients
- 2 tbsp olive oil
- 3-4 lbs bone-in short ribs 8-10 pieces
- Salt pepper to taste
- 1 large onion diced
- 2 stalks celery diced
- 2 carrots diced
- 3 cloves of garlic crushed
- 2 tbsp tomato paste
- 2 c. wine Cabernet Sauvignon
- 3 c. beef broth
- 2 bay leaves
- 1 spring thyme
- 1 spring oregano
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Rinse the bone-in short ribs, pat dry, and season generously with salt and pepper.
Step 3: In a 6-quart Dutch oven, heat 2 tbsp olive oil over medium-high heat. Add the ribs to the hot oil in two batches and cook for about 5 to 6 minutes per side until brown. To a plate, transfer the ribs once done and set aside.
Step 4: To the Dutch oven, add the diced onion and cook for about 8 to 10 minutes until soft and translucent. Add in 2 stalks of diced celery and two diced carrots and continue to cook for another 3 to 5 minutes.
Step 5: Add in 3 cloves smashed garlic and 2 tbsp tomato paste and cook for a couple of minutes more.
Step 6: Whisk in 2 cups of wine and bring to a boil. Adjust the heat to medium and simmer for about 15 to 20 minutes until reduced in half. Then, stir in the 3 cups of beef broth.
Step 7: To the pot, place back the meat along with the bay leaves, thyme, and oregano. Cover the pot and place it in the preheated oven. Bake for about 2 ½-3 hours until the ribs are tender.
Step 8: To a plate, transfer the meat and tent with foil.
Step 9: Strain the sauce and set aside, then discard the veggies.
Step 10: To the pot, pour the liquid back and simmer until the sauce has thickened.
Notes
I normally strain the sauce and discard the vegetables. If planning to keep the veggies, simply bring the sauce with the veggies to a boil on the stove until the liquid has reduced. No need to strain the sauce anymore. To braise the meat, I always opt for Cabernet Sauvignon because it brings the best flavour. After 2 hours of cooking, start checking the meat by piercing it with a fork. Add in a tbsp cornstarch mixed with 2 tbsp water in the sauce if it turned out too liquidy. Stir and cook for a few minutes more. Replace the wine with 5 cups of beef broth if you’d like. I prefer using bone-in short ribs for this recipe but if you like boneless short ribs or beef tips, it’s perfectly fine.
