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Red Wine Braised Short Ribs In Dutch Oven

Red wine braised short ribs in a Dutch oven deliver fall-off-the-bone, bone-in tenderness in a deep mahogany reduction. Braised low and slow at 325°F with carrots, celery, garlic, tomatoes, and herbs for a glossy sauce over mashed potatoes.
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Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Bone-in beef short ribs
  • 4 lb bone-in beef short ribs bone-in
Dry red wine
  • 1 bottle (750ml) dry red wine (Cabernet or Merlot)
Beef broth
  • 2 cup beef broth
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Onion
  • 1 onion, diced
Carrots
  • 4 carrots, cut into chunks
Celery
  • 4 celery, sliced
Garlic
  • 6 garlic, smashed
Tomato paste
  • 3 tbsp tomato paste
Olive oil
  • 2 tbsp olive oil
Bay leaves
  • 2 bay leaves
Fresh thyme
  • 4 fresh thyme sprigs
Fresh rosemary
  • 2 fresh rosemary sprigs
Salt and pepper
  • 1 salt and pepper to taste
Mashed potatoes
  • 1 mashed potatoes for serving

Equipment

  • 1 Dutch oven

Method
 

Prep and season
  1. Preheat the oven to 325°F. Season the short ribs generously with salt and pepper.
Sear the ribs
  1. Heat olive oil in a Dutch oven over high heat. Sear the ribs until deeply browned on all sides, then remove them from the pot.
Build the braising base
  1. Sauté the onion, carrots, and celery for 5 minutes in the Dutch oven. Add the smashed garlic and tomato paste and cook for 2 minutes.
  2. Deglaze with the red wine, scraping the bottom of the pot to release browned bits. Add the beef broth, diced tomatoes, bay leaves, thyme, and rosemary.
Braise
  1. Return the ribs to the Dutch oven and ensure the liquid comes halfway up the ribs. Cover and braise in the oven for 3 to 3-1/2 hours at 325°F until fall-off-the-bone tender.
Reduce and serve
  1. Remove the ribs from the pot and strain the braising liquid. Reduce the strained liquid until glossy.
  2. Serve the ribs over mashed potatoes with the reduced braising sauce.

Notes

For the richest sauce, reduce the strained braising liquid just until glossy and lightly coats a spoon, then spoon it over the hot mashed potatoes. Store leftovers in the refrigerator for up to 3 days; reheat gently on the stovetop or in the microwave until steaming. Freeze ribs and sauce in a sealed container for up to 3 months for best texture. If you want a lower-sodium option, use low-sodium beef broth and taste the seasoning after reduction before serving.