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Red Wine Braised Short Ribs In Dutch Oven

Red wine braised short ribs in a Dutch oven with deep mahogany reduction for fall-off-the-bone bone-in tenderness. Sear, braise low and slow at 325°F, then strain and reduce the sauce until glossy for spoon-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: 860
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lb bone-in beef short ribs
  • 1 bottle (750ml) dry red wine (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 clove garlic, smashed
  • 3 tbsp tomato paste
  • 2 tbsp olive oil
  • 2 bay leaves
  • 4 fresh thyme
  • 2 fresh rosemary
  • 0.5 tsp Salt and pepper to taste
  • 1 Mashed potatoes for serving

Equipment

  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 325°F, then season the bone-in beef short ribs generously with salt and pepper. Set them aside while the Dutch oven heats.
Sear and build the base
  1. Heat the olive oil in a Dutch oven over high heat, then sear the short ribs until deeply browned on all sides and remove them. Aim for a dark, caramelized crust before pulling the ribs out.
  2. Sauté the diced onion, carrot chunks, and celery for 5 minutes. Cook until they soften and the pot looks slightly glossy from fond.
  3. Add the smashed garlic and tomato paste and cook for 2 minutes. Stir until fragrant and the tomato paste darkens slightly.
Braise
  1. Deglaze with the dry red wine, scraping the bottom of the Dutch oven to lift the browned bits. Bring the liquid to a lively simmer.
  2. Add the beef broth, diced tomatoes, bay leaves, fresh thyme, and fresh rosemary to the pot. Stir so the herbs are distributed throughout the braising liquid.
  3. Return the short ribs to the Dutch oven so the liquid comes halfway up the ribs. Add more wine or broth only if needed to reach the halfway mark.
  4. Cover and braise in the oven for 3 to 3-1/2 hours, until fall-off-the-bone tender. Check for fork-tender meat near the lower end of the time range.
Reduce and serve
  1. Remove the ribs, then strain the braising liquid and reduce it until glossy. Keep cooking until the sauce coats the back of a spoon.
  2. Serve the ribs over mashed potatoes and spoon the reduced braising sauce over top. Let a little sauce pool so the potatoes soak it up.

Notes

For maximum tenderness, braise with the Dutch oven fully covered so the liquid stays at the same level through the 3 to 3-1/2 hour cook. Store leftovers in the refrigerator up to 3 days; reheat gently in a covered pot or microwave until hot. Freezing is yes—freeze ribs and sauce (without mashed potatoes) up to 3 months. For a lower-sodium option, use no-salt-added beef broth and season with less salt.