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Cozy Dutch Oven Braised Short Ribs Recipe Easy Red Wine and Herb Dinner

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Tender, melt-in-your-mouth beef short ribs slow-braised in red wine and fresh herbs, perfect for a cozy and elegant meal.

Ingredients

Scale
  • 3 pounds beef short ribs, bone-in, trimmed of excess fat
  • Salt and freshly ground black pepper, to season
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, roughly chopped
  • 2 medium carrots, peeled and cut into chunks
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 2 cups low sodium beef broth
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves tied together
  • Optional: splash of balsamic vinegar or Worcestershire sauce

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Season the short ribs generously with salt and freshly ground black pepper on all sides.
  3. Heat 2 tablespoons of olive oil in the Dutch oven over medium-high heat until shimmering but not smoking.
  4. Sear the ribs in batches, about 4-5 minutes per side, until deep golden brown. Avoid overcrowding the pot. Set browned ribs aside on a plate.
  5. Add the chopped onion, carrots, and celery to the pot. Sauté for about 7 minutes, stirring occasionally until softened and just starting to caramelize.
  6. Stir in the minced garlic and tomato paste. Cook for 2 more minutes until the tomato paste darkens slightly.
  7. Pour in the red wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pot.
  8. Simmer the wine for 5 minutes to reduce slightly and mellow the alcohol.
  9. Return the ribs to the pot, nestling them into the wine and veggies. Add beef broth until the ribs are halfway submerged.
  10. Add the fresh herb bundle (thyme, rosemary, bay leaves), and if using, a splash of balsamic vinegar or Worcestershire sauce.
  11. Cover the Dutch oven with its lid and transfer to the preheated oven.
  12. Braise for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone. Check after 2 hours to make sure there’s enough liquid; add more broth if needed.
  13. Once done, remove the ribs and herbs from the pot. Skim off any excess fat from the sauce or refrigerate to remove fat later.
  14. Simmer the sauce on the stovetop over medium heat for 10 minutes to thicken slightly, tasting for seasoning and adjusting salt and pepper.
  15. Serve the ribs drizzled with the rich sauce, garnished with fresh parsley if desired.

Notes

Pat ribs dry before seasoning to ensure good sear. Avoid overcrowding the pan during searing to develop a crust. Use a good quality dry red wine. Keep an eye on liquid level during braising and add broth if needed. Let ribs rest after cooking for juicy meat. A cornstarch slurry can be used to thicken sauce if desired.

Nutrition

Keywords: braised short ribs, Dutch oven recipe, red wine braised beef, comfort food, slow braise, herb infused beef

Find it online: https://grubella.com/cozy-dutch-oven-braised-short-ribs-recipe-easy-red-wine-and-herb-dinner/