Introduction

These flavorful beef short ribs are slow-cooked in a Dutch oven to tender perfection, infused with rich red wine and aromatic herbs. This comforting dish is perfect for a hearty family meal or special occasion.

A white bowl holds a bed of smooth, creamy mashed potatoes that cover the bottom layer, soft and pale yellow in color. On top sits a large piece of dark, glossy beef short rib with a rich brown sauce poured generously over it, pooling slightly around the edges of the potatoes. The beef is garnished with fresh green thyme sprigs scattered on top and around the dish for a pop of color. The dish is set on a white marbled surface with some green herbs slightly blurred in the background for contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
3-4 pounds bone-in short ribs (8-10 pieces)
Salt and pepper, to taste
1 large diced onion
2 diced celery stalks
2 diced carrots
3 cloves crushed garlic
2 tablespoons tomato concentrate
2 cups cabernet sauvignon wine
3 cups beef stock
2 bay leaves
1 sprig of thyme
1 sprig of oregano

Instructions

Step 1: Preheat your oven to 350°F (175°C). Rinse and pat dry the short ribs. Season both sides generously with salt and pepper.
Step 2: Heat olive oil in a 6-quart Dutch oven over medium-high heat. Brown the short ribs in batches, cooking each side for 5-6 minutes until a crust forms. Transfer the browned ribs to a plate.
Step 3: In the same pot, add the diced onion and cook for 8-10 minutes until translucent. Add the diced celery and carrots and cook for another 3-5 minutes until softened.
Step 4: Stir in the crushed garlic and tomato concentrate, cooking for a few minutes until the tomato paste darkens slightly. Pour in the wine, bring to a boil, then reduce heat and simmer until the wine reduces by half, about 15-20 minutes.
Step 5: Add the beef stock and stir to combine. Return the browned short ribs to the pot, nestling them into the liquid. Add the bay leaves, thyme, and oregano. Cover with the lid.
Step 6: Transfer the Dutch oven to the preheated oven and cook for 2½ to 3 hours until the meat is tender and flavors meld.
Step 7: Remove the meat to a plate and cover with foil to keep warm. Strain the sauce to remove the vegetables and return the liquid to the pot. Simmer on the stove until the sauce thickens to your desired consistency.

Tips & Variations

Use full-bodied red wine like cabernet sauvignon for a deeper flavor, or substitute with merlot or pinot noir if preferred.
For extra richness, add a splash of balsamic vinegar or a teaspoon of brown sugar during the sauce reduction.
Try adding mushrooms or pearl onions to the vegetable mix for added texture.
If you don’t have a Dutch oven, a heavy oven-safe pot with a lid will work as well.

Storage

Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to avoid drying out the meat. The ribs can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl holds a dish with three layers; the bottom layer is creamy mashed potatoes with a smooth and slightly fluffy texture in pale yellow, forming a circular base around the edge. On top of the mashed potatoes is a rich, dark brown gravy that pools in the middle, covering some of the mashed potatoes but leaving the edges visible. The top layer features two thick pieces of dark brown braised meat with a glossy surface, garnished with fresh green thyme sprigs resting on the meat. The bowl is set on a white marbled surface, with a soft focus cloth and some blurred green herbs in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs instead of bone-in?

Yes, boneless short ribs work well, though bone-in ribs often offer more flavor and moisture during cooking.

Can I prepare this recipe in a slow cooker?

Absolutely. After browning the meat and cooking the vegetables on the stove, transfer everything to a slow cooker. Cook on low for 6-8 hours or until the meat is tender.

Flavorful Beef Short Ribs in Dutch Oven Recipe

Print Recipe

★★★★★

4.7 from 65 reviews

This flavorful beef short ribs recipe slow-cooks tender, juicy ribs in a Dutch oven with a rich blend of red wine, beef stock, and aromatic herbs. The ribs are browned to perfection before simmering in a luscious sauce made from sautéed vegetables, garlic, tomato paste, and Cabernet Sauvignon, resulting in a deeply comforting and sophisticated dish perfect for any special occasion or cozy meal.

Author: Elias
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Meat

3–4 pounds bone-in short ribs (8–10 pieces)
Salt and pepper, to taste

Vegetables & Aromatics

1 large diced onion
2 diced celery stalks
2 diced carrots
3 cloves crushed garlic

Liquids & Flavorings

2 tablespoons olive oil
2 tablespoons tomato concentrate (tomato paste)
2 cups Cabernet Sauvignon wine
3 cups beef stock
2 bay leaves
1 sprig thyme
1 sprig oregano

Instructions

Preheat and Prepare the Meat: Preheat your oven to 350°F (175°C). Rinse and pat dry the short ribs thoroughly with paper towels, ensuring they are dry to promote browning. Generously season both sides of the ribs with salt and pepper.
Brown the Meat: Heat 2 tablespoons of olive oil in a 6-quart Dutch oven over medium-high heat. Brown the short ribs in two batches to avoid overcrowding, cooking each side for 5-6 minutes until a rich, golden crust forms. Transfer the browned ribs to a plate and set aside.
Cook the Vegetables: In the same Dutch oven, add the diced onion and cook for 8-10 minutes until translucent and softened. Add the diced celery and carrots, cooking an additional 3-5 minutes until they begin to soften and release their flavors.
Add Garlic and Reduce the Wine: Stir in the crushed garlic cloves and tomato paste, cooking for a few minutes until the paste darkens slightly, enhancing its flavor. Pour in 2 cups of Cabernet Sauvignon wine, bring the mixture to a boil, then reduce the heat to medium and simmer until the wine reduces by half, approximately 15-20 minutes.
Simmer with Broth and Herbs: Add 3 cups of beef stock to the reduced wine and vegetables, stirring well to combine. Return the browned short ribs to the pot, nestling them into the liquid. Add bay leaves, thyme, and oregano for aromatic flavoring. Cover with the Dutch oven lid.
Cook and Finalize the Sauce: Transfer the Dutch oven to the preheated oven and cook for 2 ½ to 3 hours, or until the meat is tender and falling off the bone. Once done, remove the ribs and cover with foil to keep warm. Strain the sauce to remove the cooked vegetables and herbs, returning the smooth liquid to the pot. Simmer the sauce on the stovetop until it thickens to your desired consistency, then serve the savory sauce alongside the tender ribs.

Notes

For the best flavor, use bone-in short ribs as they add depth to the sauce.
Make sure to brown the ribs well for a richer taste and color in the final dish.
If you prefer a thicker sauce, continue simmering until it reduces to your liking.
Leftover ribs and sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
Use a full-bodied red wine like Cabernet Sauvignon for the best flavor profile; however, any dry red wine can substitute.

Keywords: beef short ribs, Dutch oven, braised short ribs, red wine sauce, slow-cooked beef, comfort food, hearty meal