Cook it once
  • Home
  • Privacy Policy
  • Recipes
    • KETO
    • LC
    • WW
  • Tips
  • Contact
  • casino
Cook it once
  • Home
  • Privacy Policy
  • Recipes
    • KETO
    • LC
    • WW
  • Tips
  • Contact
  • casino

Red Wine Braised Short Ribs in Dutch Oven

by Rebecca May 15, 2021

Prep Time: 20 mins | Cook Time: 3 hrs | Total Time: 3 hrs 20 mins | Servings: 8 people

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

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

Red Wine Braised Short Ribs in Dutch Oven

Rebecca Prep Time: 20 mins | Cook Time: 3 hrs | Total Time: 3 hrs 20 mins | Servings: 8 people Remember it laterLike this recipe! Pin it to your favorite… General Recipes Red Wine Braised Short Ribs in Dutch Oven European Print This
Serves: 8 Prep Time: 20 mins Cooking Time: 3 hrs 3 hrs
Nutrition facts: 319 calories 16 fat
Rating: 5.0/5
( 1 voted )

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.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

Pin
0
FacebookTwitterPinterestEmail
Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

Popular Posts

  • 1

    Crispy Crunchy Parmesan Potatoes

    March 21, 2020
  • 2

    The Latest And Greatest Way To Make Mouth-Watering Meatloaf

    February 13, 2020
  • Facebook
  • Twitter

@2019 - All Right Reserved.


Back To Top
  • Facebook
  • Pinterest
  • Yummly
  • WhatsApp