Description
Red Wine Braised Short Ribs in Dutch Oven is the ultimate comfort dish that transforms bone-in beef short ribs into a melt-in-your-mouth masterpiece. This recipe combines the robust flavor of Cabernet Sauvignon with aromatic vegetables and fresh herbs, resulting in a rich, savory gravy that envelopes tender meat. Perfect for family gatherings or cozy dinners, this slow-cooked wonder delivers an unforgettable meal experience. Its simple preparation and elegant presentation make it a go-to choice for impressing guests or enjoying a leisurely night in.
Ingredients
Scale
- 2 tablespoons olive oil
- 3–4 pounds bone-in short ribs (8–10 pieces)
- 1 large onion (diced)
- 2 stalks celery (diced)
- 2 carrots (diced)
- 3 cloves garlic (crushed)
- 2 cups Cabernet Sauvignon
- 3 cups beef broth
- Fresh thyme
- Fresh oregano
Instructions
- Preheat the oven to 350°F.
- Season the short ribs with salt and pepper.
- Heat olive oil in a Dutch oven; brown the ribs on both sides. Set aside.
- Sauté onions until translucent; add celery, carrots, and garlic.
- Stir in tomato paste, then deglaze with red wine and simmer until reduced by half.
- Add beef broth and herbs, return ribs to the pot, cover, and braise for 2½ to 3 hours.
- Rest the meat before serving; strain sauce and thicken if desired.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 plate (200g)
- Calories: 550
- Sugar: 1g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 135mg