Description
Indulge in the ultimate comfort dish with Red Wine Braised Short Ribs in Dutch Oven. This recipe transforms bone-in beef short ribs into tender, flavorful morsels that melt in your mouth. Slow-cooked to perfection in a rich red wine sauce infused with aromatic herbs and vegetables, these ribs are ideal for cozy family dinners or special occasions where you want to impress your guests. Serve them over creamy mashed potatoes, polenta, or alongside crusty bread to soak up every drop of the savory sauce. Get ready to elevate your culinary skills with this hearty, crowd-pleasing meal!
Ingredients
Scale
- 3–4 pounds bone-in short ribs
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, crushed
- 2 cups red wine (Cabernet Sauvignon)
- 3 cups beef broth
- bay leaves
- thyme
- oregano
Instructions
- Preheat oven to 350°F.
- Season short ribs generously with salt and pepper.
- In a Dutch oven, heat olive oil over medium-high heat and brown the short ribs on all sides; set aside.
- Sauté onions until translucent; add carrots and celery and cook until slightly tender.
- Stir in garlic and tomato paste; cook until fragrant.
- Deglaze the pot with red wine; simmer until reduced by half.
- Add beef broth and return short ribs to the pot with herbs.
- Cover and braise in the oven for 2½ to 3 hours until tender.
- Let rest before serving; strain and thicken sauce.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: Approximately 4 oz of meat with sauce
- Calories: 487
- Sugar: 2g
- Sodium: 645mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 112mg