Red Wine Braised Short Ribs in Dutch Oven

Red Wine Braised Short Ribs in Dutch Oven is a delightful dish that brings comfort and warmth to any table. This recipe features succulent beef short ribs, slow-cooked in rich red wine and savory broth until they are tender and full of flavor. Ideal for family gatherings or special occasions, these braised short ribs will impress your guests with their melt-in-your-mouth texture and aromatic gravy. Enjoy this hassle-free dish that is perfect for both beginner cooks and seasoned chefs alike.

Why You’ll Love This Recipe

• Unmatched Flavor: The combination of red wine and herbs creates a deep, rich flavor that elevates the beef.
• Tender Texture: Slow cooking in a Dutch oven ensures the ribs become tender and fall-off-the-bone delicious.
• Easy Preparation: With straightforward steps, this recipe allows you to enjoy gourmet dining without the fuss.
• Perfect for Any Occasion: Whether it’s a holiday dinner or a cozy family meal, these short ribs fit every scenario beautifully.
• Meal Prep Friendly: Make ahead of time and reheat for an easy weeknight dinner or impress your weekend guests.

Tools and Preparation

To make Red Wine Braised Short Ribs in Dutch Oven successfully, you’ll need some essential tools. These items will help streamline your cooking process and ensure everything turns out perfectly.

Essential Tools and Equipment

• 6 Qt Dutch oven
• Cutting board
• Sharp knife
• Measuring spoons
• Wooden spoon
• Strainer

Importance of Each Tool

• 6 Qt Dutch oven: This versatile pot retains heat well, making it perfect for slow cooking your ribs evenly.
• Cutting board: A sturdy cutting board provides a safe surface for chopping vegetables and prepping meat.
• Strainer: Use this tool to easily separate the sauce from the vegetables after cooking, ensuring a smooth gravy.

Ingredients

Red Wine Braised Short Ribs is the best recipe for tender fall apart bone-in beef short ribs slow cooked with gravy in a Dutch Oven. This is a perfect comfort meal you can make at home for your friends and family!

For the Ribs

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

For the Vegetables

• 1 large onion (diced)
• 2 stalks celery (diced)
• 2 carrots (diced)
• 3 cloves garlic (crushed)

For the Sauce

• 2 tablespoons tomato paste
• 2 cups wine (Cabernet Sauvignon)
• 3 cups beef broth
• 2 bay leaves
• 1 sprig thyme
• 1 sprig oregano

How to Make Red Wine Braised Short Ribs in Dutch Oven

Step 1: Preheat the Oven

Preheat your oven to 350°F. This temperature is ideal for slowly braising the short ribs.

Step 2: Prepare the Meat

1. Rinse and pat dry the meat thoroughly.
2. Generously season with salt and pepper on all sides.

Step 3: Brown the Short Ribs

1. Heat 2 tablespoons of olive oil in your 6 Qt Dutch oven over medium-high heat.
2. Add the short ribs in two batches, browning each side for about 5-6 minutes.
3. Once browned, transfer them to a plate and set aside.

Step 4: Cook the Vegetables

1. In the same pot, add one diced onion.
2. Cook for about 8-10 minutes until translucent and softened.
3. Add two stalks of diced celery and two diced carrots; cook for an additional 3-5 minutes.

Step 5: Add Garlic and Tomato Paste

1. Stir in three cloves of smashed garlic along with two tablespoons of tomato paste.
2. Cook while stirring for another few minutes until fragrant.

Step 6: Incorporate Red Wine

1. Pour in two cups of Cabernet Sauvignon wine.
2. Bring to a boil, then reduce heat to medium, simmering until it reduces by half—approximately 15-20 minutes.

Step 7: Add Broth and Herbs

1. Stir in three cups of beef broth to the pot.
2. Return the browned meat back into the pot along with bay leaves, thyme, and oregano.

Step 8: Braise in Oven

Cover the pot with its lid and transfer it to your preheated oven. Bake for about 2½-3 hours or until the ribs are fork-tender.

Step 9: Rest & Strain Sauce

Once finished cooking, remove the meat from the pot onto a plate; cover with foil to keep warm. Strain out vegetables from the sauce using a strainer.

Step 10: Thicken Sauce

Return strained liquid back into the pot over medium heat. Simmer until it thickens slightly before serving alongside your succulent ribs.

Enjoy these Red Wine Braised Short Ribs in Dutch Oven with mashed potatoes or crusty bread!

How to Serve Red Wine Braised Short Ribs in Dutch Oven

Serving Red Wine Braised Short Ribs in Dutch Oven is all about enhancing the rich flavors of the dish. These tender ribs pair beautifully with a variety of sides and garnishes that complement the robust taste of red wine.

Classic Pairings

• Mashed Potatoes – Creamy mashed potatoes provide a smooth texture that balances the savory sauce.
• Polenta – Soft, buttery polenta acts as a perfect base for the juicy short ribs.
• Crusty Bread – Serve fresh bread to soak up the delicious gravy.

Fresh Additions

• Steamed Vegetables – Bright, seasonal vegetables add color and freshness to your plate.
• Green Salad – A light salad with vinaigrette offers a refreshing contrast to the rich meat.
• Roasted Asparagus – The earthy flavor of roasted asparagus complements the depth of the dish.

Garnishes

• Fresh Herbs – A sprinkle of chopped parsley or thyme can elevate presentation and flavor.
• Grated Parmesan – A light dusting of cheese adds a savory note that enhances each bite.

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How to Perfect Red Wine Braised Short Ribs in Dutch Oven

To ensure your Red Wine Braised Short Ribs come out perfectly every time, consider these handy tips.

• Choose Quality Meat – Opt for well-marbled short ribs for maximum tenderness and flavor.
• Season Generously – Don’t skimp on salt and pepper; seasoning enhances the overall taste.
• Sear Properly – Browning the meat well adds depth and richness to your dish.
• Low and Slow Cooking – Allowing enough time for slow cooking ensures the meat becomes fall-off-the-bone tender.
• Taste as You Go – Adjust seasoning throughout cooking for a balanced flavor profile.
• Let it Rest – Allowing the meat to rest after cooking helps retain its juices when sliced.

Best Side Dishes for Red Wine Braised Short Ribs in Dutch Oven

Pairing side dishes with Red Wine Braised Short Ribs can enhance your meal experience. Here are some excellent options to consider.

1. Garlic Mashed Potatoes – Creamy potatoes infused with garlic are a classic choice that pairs perfectly with rich beef.
2. Roasted Root Vegetables – Carrots, parsnips, and potatoes roasted until caramelized provide sweetness and texture.
3. Creamed Spinach – This rich side adds a wonderful creaminess that contrasts nicely with the savory ribs.
4. Balsamic Glazed Brussels Sprouts – The tangy glaze brings brightness to balance the deep flavors of the short ribs.
5. Wild Rice Pilaf – Nutty wild rice adds earthiness and pairs well with the wine sauce.
6. Cauliflower Gratin – A cheesy, baked cauliflower dish provides comfort alongside hearty ribs.
7. French Green Beans Almondine – Crisp-tender green beans topped with toasted almonds offer crunch and freshness.
8. Polenta Fries – Fried polenta sticks give an unexpected twist that’s fun to eat with your meal.

Common Mistakes to Avoid

When making Red Wine Braised Short Ribs in Dutch Oven, it’s easy to slip up. Here are some common mistakes and tips to avoid them.

• Skipping the seasoning: Failing to season the meat properly can lead to bland ribs. Always season generously with salt and pepper before cooking.
• Not browning the meat: Browning adds depth of flavor. Take the time to brown your short ribs in batches for even cooking and rich taste.
• Overcrowding the pot: Adding too many ribs at once can lower the temperature of your Dutch oven, resulting in steaming instead of browning. Cook in smaller batches if needed.
• Ignoring simmering time: Skipping the simmering step after adding wine can prevent proper flavor development. Make sure to reduce the wine until it’s halved for a richer sauce.
• Rushing the cooking process: Cooking short ribs too quickly can result in tough meat. Slow-cooking is key—allow them enough time to become tender.
• Neglecting to strain the sauce: Leaving vegetables in the sauce will affect its texture. Always strain it out for a smooth, flavorful gravy.

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Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Red Wine Braised Short Ribs in an airtight container for up to 3 days.
• Ensure they are completely cooled before sealing to prevent moisture buildup.

Freezing Red Wine Braised Short Ribs in Dutch Oven

• Freeze leftovers for up to 3 months.
• Use freezer-safe containers or bags, removing as much air as possible before sealing.

Reheating Red Wine Braised Short Ribs in Dutch Oven

• Oven: Preheat your oven to 325°F and place ribs in a covered dish for about 30 minutes until heated through.
• Microwave: Place ribs in a microwave-safe dish with a cover; heat on medium power for 2-3 minutes or until warmed.
• Stovetop: Reheat on low heat, adding a splash of broth or water if necessary, stirring occasionally until hot.

Frequently Asked Questions

Here are some frequently asked questions regarding Red Wine Braised Short Ribs in Dutch Oven.

Can I use a different type of wine?

Yes, while Cabernet Sauvignon is ideal, you can use any full-bodied red wine like Merlot or Zinfandel for a different flavor profile.

What should I serve with braised short ribs?

Braised short ribs pair well with creamy mashed potatoes, polenta, or crusty bread, making your meal hearty and satisfying.

How do I know when my short ribs are done?

The ribs are done when they’re fork-tender and easily pull away from the bone after about 2 ½-3 hours of slow cooking.

Can I make this dish ahead of time?

Absolutely! In fact, making Red Wine Braised Short Ribs ahead allows flavors to deepen. Just reheat before serving!

Final Thoughts

Red Wine Braised Short Ribs in Dutch Oven is not just a meal; it’s an experience filled with warmth and comfort. This versatile recipe allows room for customization—feel free to add your favorite vegetables or herbs. Enjoy this comforting dish with family and friends; they’ll love every bite!