Description
Red Wine Braised Short Ribs in Dutch Oven is a comforting and indulgent dish that transforms ordinary bone-in short ribs into a gourmet experience. Slow-cooked in a rich red wine gravy, these tender ribs are infused with aromatic herbs, creating a mouthwatering flavor profile that’s perfect for family gatherings or intimate dinners. The process is straightforward and allows you to spend more time enjoying the company of your guests rather than being stuck in the kitchen. Serve these succulent ribs over creamy mashed potatoes or polenta to soak up the delicious sauce, ensuring every bite is a delight.
Ingredients
Scale
- 3–4 pounds bone-in short ribs
- 2 tablespoons olive oil
- 1 large onion
- 2 stalks celery
- 2 carrots
- 3 cloves garlic
- 2 cups Cabernet Sauvignon
- 3 cups beef broth
- Fresh herbs: bay leaves, thyme, oregano
Instructions
- Preheat your oven to 350°F (175°C).
- Season the ribs generously with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat and brown the ribs on all sides. Remove and set aside.
- In the same pot, sauté diced onion, celery, and carrots until softened. Add crushed garlic and tomato paste; cook until fragrant.
- Deglaze with red wine, letting it simmer until reduced by half. Stir in beef broth and add herbs along with the browned short ribs.
- Cover and transfer to the oven. Braise for 2½ to 3 hours until tender.
- Let rest before serving; strain sauce if desired.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving (170g)
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg