These Braised Short Ribs are cooked low and slow in a Dutch Oven until they're fall-off-the-bone tender. Red wine and beef broth give these beef ribs a rich and savory sauce, perfect for serving over polenta, mashed potatoes, or buttered noodles. A tasty dinner to celebrate special occasions, date night, or holidays.
Table of contents
- Slow cooked beef recipes
- Why you'll love these red wine braised short ribs
- Ingredients: Simple, rich, and flavorful
- How to make red wine braised beef short ribs in a Dutch oven
- Recipe tips: Get the best results
- Best wine for braised short ribs
- Recipe variations: Customize your braised short ribs
- Wine pairing with braised short ribs
- How to store and reheat leftovers
- Extra tip: Make just the red wine sauce for a flavorful addition to any dish
- More beef recipes to make for dinner
Slow cooked beef recipes
Cooking beef low and slow brings out the best flavor in almost all cuts of beef. It can take tough cuts of beef and make them more tender and juicy than other cooking methods. Whether you're preparing it in your slow cooker, stovetop, or oven, slow cooked beef recipes create rich, delicious comfort food dishes the whole family will love..
These favorite slow cooker recipes make the meat so tender that it just melts in your mouth. Try whipping up Old-fashioned Beef Stew, Hawaiian Short Ribs, or Eye of Round Roast next time dinner rolls around.
Why you'll love these red wine braised short ribs
Perfect Combo: Melt-in-your-mouth tender beef short ribs are complemented with a rich, hearty red wine and beef broth sauce that gives them an umbelievable depth of flavor.
Fall Apart Tender: Braising the ribs in a Dutch oven allows them to slowly absorb all the flavors while becoming fall-off-the-bone tender.
Impressive Dinner: This amazing braised beef short ribs recipe tastes like you’ve spent all day in the kitchen, but it’s mostly hands-off cooking once everything is in the oven.
Plus There's Bacon!: Everything's better with bacon and, in this case, it adds a smoky, savory touch to an already delicious dinner.
Ingredients: Simple, rich, and flavorful
- Beef Short Ribs: Bone-in short ribs rather than boneless short ribs work best for this recipe because the bones add extra flavor and keep the meat juicy.
- Salt & Pepper: Seasoning the ribs well before browning them is key to developing that rich flavor.
- All-Purpose Flour: Helps give the short ribs a light crust that will brown beautifully and also thickens the sauce a bit. Use gluten-free flour if needed.
- Bacon: Adds a smoky depth of flavor to the dish and renders fat for browning the ribs.
- Olive Oil: Added as needed to brown the ribs and sauté the vegetables.
- Onion, Carrots, and Shallots: These aromatic vegetables give the dish its base flavors, adding sweetness and complexity to the sauce.
- Red Wine: A rich, full-bodied dry red wine works great for braising and deepening the flavor of the sauce.
- Beef Broth: Helps create a savory, flavorful braising liquid that lets the other flavors shine. Beef stock can be substituted but tends to be a bit heavier on flavor tending to overpower the red wine in the sauce.
- Fresh Thyme and Rosemary: Fresh herbs infuse the sauce with earthy, aromatic flavors.
How to make red wine braised beef short ribs in a Dutch oven
This dish may seem fancy, but it’s an easy recipe to pull together and will definitely impress. Once you get everything in the oven, it does all the hard work for you! For exact measurements, check out the printable recipe card at the end of this post.
- Season short ribs with salt & black pepper on both sides.
- Place the ribs in a bowl with flour and toss to coat.
- In a large Dutch oven (I used a 6-quart one), cook diced bacon over medium heat until crisp.
- Remove the pieces of bacon, leaving fat in the pot.
- Add the olive oil to the bacon grease and increase the heat to high. Place ribs carefully into the pot.
- Brown the beef ribs on all sides, about 1 minute per side then remove the browned short ribs from the pot.
- Lower the heat to medium and add the chopped onions, carrots, and shallots. Saute vegetables for 2-3 minutes.
- Pour in the wine and bring to a boil. Boil for at least 2 minutes to reduce wine slightly.
- Add the beef broth, short ribs, thyme, and rosemary into the pot. Add additional beef broth or wine to almost cover the ribs.
- Cover the pot and place in a preheated 350°F oven for 2 hours. Reduce heat to 325°F and continue to cook for 30-45 minutes longer.
Remove the pot from the oven and let the ribs rest in the Dutch oven with the cover on. This will allow them to reabsorb some of the liquid, making them moister.
When ready to serve, scoop the braised short ribs out with a large slotted spoon as they are so tender they will fall right off the bone. I like to nestle mine on creamy polenta, a la Seasons 52, but mashed potatoes or a side of bread works great too. Top off with a drizzle of delicious sauce then garnish with a sprig of rosemary.
These delicious short ribs are like a gourmet dinner but the oven does most of the work for you. It makes the perfect meal for date night, a special occasion, or your next dinner party.
Recipe tips: Get the best results
Use Bone-In Ribs: Bone-in ribs add extra flavor to the dish as the bones release collagen during cooking, resulting in a richer sauce.
Choose the Right Wine: Use a wine you enjoy drinking. See the best wine for braised short ribs section below. Avoid using cooking wines as they often have added salt and lack flavor.
Don’t Rush the Browning: Take your time when browning the ribs. This step adds rich flavor to the dish, so make sure to get a nice, deep sear on all sides.
Let It Rest: Allowing the ribs to rest after braising lets the meat reabsorb some of the juices, making them even more tender and flavorful.
Best wine for braised short ribs
When it comes to braising beef short ribs, the wine you choose plays a huge role in the overall flavor. A good red wine will add depth, richness, and some acidity that balances the richness of the meat.
You'll want to pick a full-bodied wine with enough tannins and structure to stand up to the beef, but smooth enough to complement the overall dish. Here are some excellent red wine options for braising short ribs:
Burgundy - is the classic choice. Burgundy wines, made from Pinot Noir grapes, offer a balance of acidity and fruitiness that enhances the natural flavors of the beef.
Cabernet Sauvignon - Known for its bold and robust flavor, Cabernet Sauvignon is perfect for braising short ribs. Its tannins soften during the slow cooking process, leaving behind a rich sauce with a lot of depth that pairs beautifully with the beef.
Chianti - This Italian red is great for adding a bit of brightness to your dish. Chianti has medium tannins and a nice acidity, which cuts through the richness of the short ribs and adds a vibrant flavor to the sauce.
Malbec - For a deep, rich flavor, Malbec is a fantastic option. It’s fruity with a hint of spice, which complements the earthiness of the herbs and the richness of the beef.
Merlot - Merlot offers a soft, smooth taste with less tannin than Cabernet, making it a great choice if you want a more mellow sauce. It still provides enough depth to complement the beef without overpowering it.
Zinfandel - This full-bodied red has a jammy fruit flavor with a bit of spice, making it a fun, bold option for braised short ribs. The slight sweetness pairs nicely with the richness of the meat, creating a well-rounded dish.
Recipe variations: Customize your braised short ribs
No Wine: Replace the wine with beef broth or a mixture of a good-quality balsamic vinegar (about ¼ cup) with more broth for a bit more acidity and depth.
Vegetable Boost: Add other hearty veggies like parsnips, mushrooms, or potatoes to the pot. They’ll soak up the braising liquid and add extra flavor and texture to the dish.
Make It Spicy: If you love a little heat, throw in some crushed red pepper flakes or a dash of cayenne pepper to give the sauce a spicy kick.
Herb Swap: If you don’t have fresh rosemary or thyme, you can use dried herbs—just reduce the amount by two-thirds since dried herbs are more concentrated.
Serving Suggestions: Perfect Pairings for Beef Short Ribs
Cheesy Polenta: For a gourmet side (similar to Seasons 52 offering), serve the short ribs over a bed of cheesy polenta. The creamy texture and richness of the polenta balances out the savory sauce.
Creamy Mashed Potatoes: The classic pairing. Buttery mashed potatoes soak up the delicious red wine sauce so you get every drop.
Buttered Noodles: Wide egg noodles tossed in butter make a simple, tasty side for soaking up the sauce.
Crusty Bread: Use a loaf of crusty bread to mop up every last bit of that rich braising sauce. Try my air fryer bread recipe!
Roasted Vegetables: Serve with roasted Brussels sprouts, carrots, or parsnips for a hearty and balanced meal.
Wine pairing with braised short ribs
When it comes to serving wine with braised short ribs, the general rule of thumb is simple: use the same wine you cooked with! Since the wine you use for braising has already infused the dish with its flavors, it's the perfect wine to accompany dinner.
How to store and reheat leftovers
STORE: If you have leftover short ribs, store them with the sauce in an airtight container in the refrigerator for up to 3 days.
REHEAT: When reheating, place them in a covered dish and heat in the oven at 325°F for about 20-25 minutes, or until warmed through. You can also reheat them on the stovetop over low heat, adding a splash of beef broth if the sauce has thickened too much.
FREEZE: For longer storage, the ribs freeze beautifully! Let them cool completely before transferring to a freezer-safe container. They’ll keep in the freezer for up to 3 months. When ready to eat, thaw them in the refrigerator overnight and reheat as mentioned above.
Extra tip: Make just the red wine sauce for a flavorful addition to any dish
You don’t have to braise a whole batch of short ribs to enjoy this delicious red wine sauce. You can easily make a half recipe of the broth and use it for steak, leftover beef, or even pork. Here's how:
Simply sauté half the amount of onion, carrot, and shallot called for in the recipe in a little bacon fat. Once the vegetables are softened, add half the beef broth and red wine, along with one sprig each of thyme and rosemary. Let it simmer for about 30 minutes to reduce and concentrate the flavors.
More beef recipes to make for dinner
- Air-fried Steak Bites
- Greek Beef Stew Instant Pot Recipe
- Ground Beef Stuffed Shells
- London Broil on the Grill
- Steak and Scallops
- Vegetable Beef Soup
Find lots of easy recipes for beef right here on 2CM!
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Dutch Oven Braised Short Ribs
Ingredients
- 8 beef short ribs, bone-in
- salt & pepper
- ¼ cup all-purpose flour or gluten-free flour
- 6 pcs bacon, chopped
- 2 Tablespoons olive oil, add as needed
- 1 onion, chopped
- 4 carrots, chopped
- 2 shallots, minced
- 2 cups red wine
- 2 cups beef broth or enough to almost cover ribs
- 2 sprigs thyme
- 2 sprigs rosemary
Instructions
- Preheat oven to 350°F.
- Prepare short ribs by seasoning with salt & pepper on both sides. Immediately dredge in flour.
- In a 6-quart dutch oven, cook bacon over medium heat until crisp. Remove pieces of bacon, leaving fat in pot.
- Add the olive oil to the bacon grease in the pot and increase the heat to high. Carefully place the short ribs in the pot and brown on all sides. It should take about 1 minute per side. Remove the ribs from the pot and set aside.
- Lower heat to medium and add the onions, carrots, and shallots. Saute for 2-3 minutes.
- Stir in the red wine and bring it to a boil. Boil for at least 2 minutes before adding beef broth, thyme and rosemary sprigs.
- Taste & adjust seasoning, adding more salt & pepper as needed.
- Return the short ribs to the pot. Add additional beef broth or wine to almost cover the ribs. Cover the pot and place in the preheated oven.
- Cook for 2 hours then reduce the heat to 325°F and continue to cook for 30-45 minutes longer. Remove from the oven.
- Let the short ribs rest for 20 minutes with the lid before serving.
- Place 2 ribs on top of Smoked Gouda Polenta (or your favorite cheesy polenta) then drizzle with sauce. Garnish with rosemary sprig, if desired.
Notes
Nutrition
This post has been updated with new photos and easy step-by-step directions. It was first published on March 2, 2016.
