Flavorful Beef Short Ribs in Dutch Oven Recipe
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.
- 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
