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Red Wine Braised Short Ribs in Dutch Oven

Red wine braised short ribs in a Dutch oven simmer until fall-off-the-bone tender, then finish with a glossy reduced mahogany sauce. Bone-in beef, aromatics, and herbs create a rich, spoon-tender texture with mashed potatoes ready to soak up every drop.
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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 Use bone-in for the most gelatin-rich braise.
Red wine braising liquid
  • 1 can (750 ml) dry red wine (Cabernet or Merlot) Choose a dry Cabernet or Merlot.
  • 2 cup beef broth
  • 1 can (14 oz) diced tomatoes
  • 1 onion, diced
  • 4 carrots, cut into chunks
  • 4 celery, sliced
  • 6 garlic, smashed
  • 3 tbsp tomato paste
  • 2 tbsp olive oil
  • 2 bay leaves
  • 4 fresh thyme Use sprigs.
  • 2 fresh rosemary Use sprigs.
  • 0.25 salt and pepper to taste Season in stages.
  • 1 mashed potatoes for serving For serving.

Equipment

  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 325F. Season the short ribs generously with salt and pepper.
Sear and build the braise
  1. Heat olive oil in a Dutch oven over high heat until shimmering, then sear the short ribs until deeply browned on all sides. Remove the ribs to a plate.
  2. In the same Dutch oven, sauté the onion, carrots, and celery for 5 minutes. Add the garlic and tomato paste, and cook for 2 minutes.
  3. Deglaze with the red wine, scraping the bottom to release the browned bits. Stir in the beef broth, diced tomatoes, bay leaves, thyme, and rosemary.
  4. Return the short ribs to the Dutch oven so the liquid comes halfway up the ribs. Cover with a lid.
Braise and finish
  1. Braise in the oven at 325F for 3 to 3-1/2 hours, until fall-off-the-bone tender. Keep the pot covered so the braising liquid stays hot and steady.
  2. Remove the short ribs, then strain the braising liquid. Return the liquid to the Dutch oven and reduce it until glossy.
  3. Serve the short ribs over mashed potatoes with the reduced braising sauce. Spoon the sauce over the meat and potatoes so everything stays moist.

Notes

For the deepest flavor, brown the ribs until you see dark, caramelized edges before removing them—this is what gives the sauce its mahogany color. Refrigerate leftovers in a sealed container up to 4 days; reheat gently until hot throughout. Freeze braised short ribs and sauce for up to 3 months (thaw overnight in the fridge). If you want a lighter option, serve with roasted cauliflower mash instead of mashed potatoes to reduce carbs while keeping the sauce.