Name: Savory Red Wine Braised Short Ribs for Cozy Nights
Prep time: 30 min
Cook time: 180 min
Total time: 225 min
Ingredients: 3-4 pounds Bone-in Short Ribs (Rich in flavor, can substitute with boneless ribs.); 2 tablespoons Olive Oil (For browning the meat.); to taste Salt; to taste Pepper; 1 Large Onion (Diced.); 2 stalks Celery (Diced.); 2 Carrots (Diced.); 3 cloves Garlic (Smashed.); 2 tablespoons Tomato Paste; 2 cups Cabernet Sauvignon (Can substitute with beef broth.); 3 cups Beef Broth; 2 Bay Leaves; 1 sprig Thyme; 1 sprig Oregano

The moment I saw those rich, marbled short ribs at the butcher’s, I knew I was in for a culinary adventure. There’s something so comforting about cooking Red Wine Braised Short Ribs in a Dutch oven—a dish that not only fills the room with delightful aromas but also warms your heart and soul with every tender, savory bite. As the beef slowly braises, it transforms into a melt-in-your-mouth experience, making it the perfect centerpiece for family gatherings or cozy evenings at home. This slow-cooked comfort food is not only easy to prepare, but it also yields a deeply flavorful sauce that elegantly clings to each forkful. Are you ready to dive into a dish that will have everyone asking for seconds?

Why are Red Wine Braised Short Ribs irresistible?

Comforting warmth: These Red Wine Braised Short Ribs create the perfect escape from fast food, offering a cozy meal that brings family together.
Rich, bold flavors: Infused with Cabernet Sauvignon and aromatic herbs, the depth of the sauce fills your kitchen with a mouthwatering scent.
Effortless elegance: With minimal prep and simply a Dutch oven, you can impress your guests without breaking a sweat.
Versatile pairings: Serve alongside creamy, homemade mashed potatoes or sautéed greens, making every meal a well-rounded feast.
Crowd-pleasing delight: This dish is consistently a favorite, garnering compliments and requests for seconds at every gathering! Embrace this comfort-food classic and elevate your dinner game.

Red Wine Braised Short Ribs Ingredients

For Cooking
• Olive Oil – Provides fat for browning the meat and sautéing vegetables, enhancing flavor.
• Bone-in Short Ribs (3-4 pounds) – The star of the dish; they’re rich in flavor and become tender after slow cooking, though boneless ribs can be a substitute if preferred.
• Salt and Pepper – Essential for enhancing the natural flavors of the beef.

For the Vegetables
• Large Onion (1, diced) – Adds sweetness and depth to the broth, enriching the overall flavor of the dish.
• Celery (2 stalks, diced) – Contributes aromatic flavor and texture, making every bite delightful.
• Carrots (2, diced) – Adds sweetness and balance to the savory sauce, perfect for a comforting dish.
• Garlic (3 cloves, smashed) – Provides a fragrant, robust flavor that complements the beef beautifully.

For the Sauce
• Tomato Paste (2 tablespoons) – Deepens the sauce’s flavor and adds richness, rounding out the taste profile.
• Cabernet Sauvignon (2 cups) – Builds the foundation of flavor; can be substituted with beef broth for a non-alcoholic option.
• Beef Broth (3 cups) – Provides liquid for braising and additional flavor, ensuring the meat stays moist and tender.
• Bay Leaves (2) – Adds aromatic flavor during cooking, infusing the dish with a subtle herbal essence.
• Thyme (1 sprig) – A fragrant herb that works well with the meat, enhancing the overall taste.
• Oregano (1 sprig) – Adds an earthy flavor to the dish, contributing to its rich profile.

This delicious Red Wine Braised Short Ribs dish is guaranteed to fill your home with warmth and is perfect for gathering around the dinner table!

Step‑by‑Step Instructions for Tender Red Wine Braised Short Ribs in Dutch Oven

Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This temperature is key for achieving that melt-in-your-mouth tenderness you’ll love in your Red Wine Braised Short Ribs.

Step 2: Season the Short Ribs
Rinse the bone-in short ribs under cold water, then pat them dry with paper towels. Generously season all sides with salt and pepper, enhancing the natural flavors of the beef.

Step 3: Brown the Ribs
Heat 2 tablespoons of olive oil in a 6-quart Dutch oven over medium-high heat. Once hot, add the seasoned short ribs in batches, browning them for 5-6 minutes on each side until they develop a rich, golden crust. Remove and set aside on a plate.

Step 4: Sauté the Onions
In the same Dutch oven, add your diced onions, stirring frequently for 8-10 minutes until they are translucent and fragrant. This step builds a delicious flavor base for the braising process.

Step 5: Add Veggies
Next, incorporate the diced celery and carrots into the pot, cooking for an additional 3-5 minutes. This will enhance the broth’s sweetness and depth, creating a well-rounded flavor for your short ribs.

Step 6: Stir in Garlic and Tomato Paste
Add the smashed garlic and tomato paste to the pot, stirring continuously for a few minutes until the garlic becomes aromatic and the paste deepens in color. This will add richness to your sauce.

Step 7: Deglaze with Wine
Pour in 2 cups of Cabernet Sauvignon, increasing the heat to bring the mixture to a boil. Allow it to simmer for 15-20 minutes, reducing the wine by half to concentrate the flavors before adding the broth.

Step 8: Combine Ingredients
Once the wine has reduced, add 3 cups of beef broth back into the Dutch oven along with the short ribs. Toss in 2 bay leaves, a sprig of thyme, and a sprig of oregano for added aroma and flavor.

Step 9: Braise in the Oven
Cover the Dutch oven and transfer it to the preheated oven. Let the Red Wine Braised Short Ribs cook for 2.5 to 3 hours, or until the meat is fork-tender and falls off the bone, ensuring all those beautiful flavors meld.

Step 10: Strain the Sauce
After the ribs are tender, carefully remove them from the pot and cover them with foil to keep warm. Strain the sauce if desired, discarding the solids for a smooth finish.

Step 11: Thicken the Sauce
To finish, simmer the strained sauce on the stovetop until it thickens to your desired consistency. If needed, you can use cornstarch mixed with water to achieve a velvety texture ideal for drizzling over the short ribs.

Step 12: Serve and Enjoy
Plate the tender short ribs alongside creamy mashed potatoes and drizzle the rich sauce on top. With each bite of your Red Wine Braised Short Ribs, you’ll be transported to comforting culinary bliss.

Helpful Tricks for Red Wine Braised Short Ribs

Browning Matters: Ensure ribs are well-browned before braising; this step develops rich flavors essential to your Red Wine Braised Short Ribs.
Check Tenderness: Use a fork to test if the meat is tender around the 2-hour mark. If not, let it braise longer for ultimate softness.
Rest Before Serving: Allow the dish to rest for at least 15 minutes after cooking. This helps redistribute the juices, making every bite more succulent.
Thicken Wisely: If your sauce needs thickening, mix a bit of cornstarch with water before adding. This keeps your sauce smooth and flavorful.
Ingredient Quality: Always choose a good quality wine and beef broth, as the flavors will significantly impact the final taste of your dish.

Make Ahead Options

These Red Wine Braised Short Ribs are perfect for meal prep enthusiasts! You can season and brown the short ribs up to 24 hours in advance, then store them in the refrigerator. Additionally, the vegetables can be chopped and stored in an airtight container for up to 3 days. When you’re ready to cook, simply, sauté the onions, add the remaining ingredients, including the browned ribs, and allow the dish to braise in the oven. This means you can set yourself up for a comforting dinner with minimal effort on busy weeknights while still enjoying all the rich flavors and tenderness of these delicious ribs!

What to Serve with Tender Red Wine Braised Short Ribs in Dutch Oven

As you prepare to savor these rich, comforting short ribs, consider how to elevate your dining experience with delightful accompaniments.

Creamy Mashed Potatoes: The ultimate comfort food, these buttery potatoes soak up the velvety red wine sauce beautifully, creating a harmonious pairing. Each bite offers a melt-in-your-mouth experience that complements the tender meat.
Sautéed Garlic Greens: A light and vibrant contrast to the rich short ribs, sautéed greens like spinach or kale provide a fresh, peppery crunch that’s both nutritious and delicious.
Roasted Root Vegetables: Varieties like carrots, parsnips, and sweet potatoes add sweetness and rustic flavor to the meal, enhancing the earthy tones found in the short ribs. Their caramelized edges create a pleasing texture that balances the dish.
Crusty Bread: Ideal for mopping up the luscious sauce, a warm, crusty baguette adds a textural element and makes for an enjoyable, interactive dining experience. Don’t forget to butter it for an extra touch of decadence!
Red Wine: Complement your culinary creation with a glass of the same Cabernet Sauvignon used in the short ribs. This not only elevates the meal but also unifies the flavors, deepening the experience.
Chocolate Fondue: End the meal on a sweet note by sharing a rich chocolate fondue, served with fruits and marshmallows. This playful dessert provides a satisfying finish to a cozy dinner.

Red Wine Braised Short Ribs Variations

Feel free to make these delectable Red Wine Braised Short Ribs your own with these tempting twists and substitutions!

Mushroom Boost: Add 1-2 cups of sliced mushrooms when sautéing vegetables for a rich, earthy flavor that complements the meat beautifully. The umami essence enhances the overall depth of the recipe, making it even more satisfying!
Boneless Ribs: Swap bone-in short ribs for boneless beef chunks, which will still deliver tenderness but with a slightly different texture. The cooking time may reduce slightly, so keep an eye on them!
Herb Swaps: For a fresh twist, replace thyme with rosemary or marjoram. Both herbs bring unique aromatic components and can completely change the dish’s flavor profile, inviting a delightful new experience.
Spicy Kick: Add a dash of crushed red pepper flakes or a finely chopped jalapeño during the cooking process to spice things up. This offers a whole new level of excitement for those who love a little heat in their comfort food!
Cabernet-Free Delight: Use beef broth in place of Cabernet Sauvignon for an alcohol-free version. This will still yield a hearty flavor with the same comforting essence, perfect for family members evading alcohol.
Sweet Addition: Incorporate a tablespoon of brown sugar or honey to the braising liquid for a hint of sweetness that beautifully offsets the savory notes. This subtle nuance can elevate the dish and please a variety of palates!
Instant Pot Magic: If you’re short on time, use an Instant Pot for a quicker version of this recipe. The pressure cooking method retains the rich flavors while cooking the ribs in about an hour—perfect for busy weeknights!
Vegetable Medley: Add other hearty vegetables like parsnips or turnips alongside the carrots and celery. This enhances flavor and texture, providing a more nutritious and colorful dish. The variety makes for a more earthy and satisfying meal!

These variations not only keep things interesting but allow you to cater to different tastes and preferences. Just like with my beloved Strawberry Shortcake Whipped or Mussels White Wine, each small adjustment can create new culinary delights!

How to Store and Freeze Red Wine Braised Short Ribs

Fridge: Store cooled short ribs in an airtight container for up to 4-5 days. Reheat gently on the stove or in the microwave to avoid drying them out.

Freezer: For long-term storage, freeze the short ribs in an airtight container or heavy-duty freezer bags for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating: Reheat frozen short ribs in a saucepan with a splash of beef broth or wine over low heat, covering to keep them moist.

Avoid Overcooking: When reheating, take care not to overcook the ribs; aim for a gentle warmth to preserve tenderness.

Red Wine Braised Short Ribs Recipe FAQs

What type of short ribs should I use?
For the best results, I recommend using bone-in short ribs, as they’re rich in flavor and become incredibly tender during slow cooking. Bone-in provides more nutrients and adds to the overall depth of flavor. However, if you prefer a different texture, boneless short ribs can also be used.

How should I store leftover Red Wine Braised Short Ribs?
Allow the dish to cool completely, then transfer the short ribs and sauce to an airtight container. You can store them in the refrigerator for up to 4-5 days. If you’d like to keep them longer, the ribs can be frozen in heavy-duty freezer bags or containers for up to 3 months. Just be sure to label them with the date!

Can I freeze Red Wine Braised Short Ribs?
Absolutely! To freeze, place the cooled short ribs in an airtight container or heavy-duty freezer bag. Remove as much air as possible before sealing. Thaw them overnight in the refrigerator when you’re ready to enjoy them again. To reheat, gently warm in a saucepan with a splash of beef broth or wine to maintain moisture.

What if my short ribs are tough after cooking?
If your short ribs are tough after the cooking time, don’t worry! Simply cover your Dutch oven and return it to the oven, letting it braise for an additional 30 minutes to an hour. The meat should become fork-tender as it continues to cook gently. Remember to check for tenderness periodically!

Are there any dietary considerations with this recipe?
It’s great to be mindful of dietary needs! This dish contains red wine, which can be replaced with beef broth for a non-alcoholic version. If you have allergies to certain herbs or garlic, consider substituting with alternatives that suit your dietary restrictions. Always check labels for any pre-packaged ingredients, especially beef broth, for allergens.

How do I know if the short ribs are done?
You’ll know your Red Wine Braised Short Ribs are done when they are fork-tender and the meat easily pulls away from the bone. I recommend checking around the 2.5-hour mark—if they still feel firm, continue to braise them. Trust your instincts and let tenderness guide you; it’s a labor of love!