Description
Savory Red Wine Braised Short Ribs in Dutch Oven are a comforting, hearty dish perfect for colder months. The tender meat falls off the bone, infused with deep, rich flavors from the red wine and herbs.
Ingredients
Scale
- 2 tablespoons olive oil
- 3–4 pounds bone-in short ribs
- 8–10 pieces
- Salt
- pepper to taste
- 1 large onion
- diced
- 2 stalks celery
- diced
- 2 carrots
- diced
- 3 cloves garlic
- crushed
- 2 tablespoons tomato paste
- 2 cups wine
- Cabernet Sauvignon
- 3 cups beef broth
- 2 bay leaves
- 1 spring thyme
- 1 spring oregano
Instructions
- Preheat your Dutch oven over medium-high heat and add the olive oil.
- Season the short ribs with salt and pepper, then sear them in the hot oil until browned on all sides. Remove and set aside.
- In the same pot, add the diced onion, celery, and carrots. Sauté until they start to soften, about 5 minutes.
- Stir in the crushed garlic and cook for another minute until fragrant.
- Add the tomato paste and cook for 2 minutes, stirring often.
- Pour in the Cabernet Sauvignon, scraping the bottom of the pot to deglaze it, then let it simmer for about 5 minutes.
- Return the short ribs to the pot along with the beef broth, bay leaves, thyme, and oregano.
- Bring the mixture to a boil, then cover and reduce the heat to low. Let it braise for about 2-3 hours, or until the meat is tender.
- Remove the short ribs, let them rest for a few minutes, then serve with the vegetables and sauce from the pot.
Notes
For a richer flavor, let the dish sit overnight and reheat before serving. This allows the flavors to meld beautifully.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 short rib with sauce
- Calories: 690 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 48 g
- Saturated Fat: 18 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 49 g
- Cholesterol: 170 mg
Keywords: Red Wine Braised Short Ribs, Dutch Oven, Beef Dish, Comfort Food