Red Wine Braised Short Ribs (Dutch Oven Recipe)

These Red Wine Braised Short Ribs are the ultimate comfort food. Fall-apart tender, full of rich, savory flavor, and slow-cooked in a Dutch oven until meltingly soft, this dish is a cozy and elegant meal perfect for entertaining or a weekend dinner at home.

Served over creamy mashed potatoes and topped with a luxurious red wine gravy, this recipe is a favorite for good reason!

Why You’ll Love This Recipe

Melt-in-your-mouth texture – The bone-in short ribs become fork-tender after slow braising.
Deep, savory flavor – Reducing the wine enhances the richness of the sauce.
Perfect for entertaining – A show-stopping meal that’s easy to make ahead.
One-pot magic – Everything cooks low and slow in your Dutch oven.

Ingredients

2 tbsp olive oil
3–4 lbs bone-in short ribs (8–10 pieces)
Salt & pepper, to taste
1 large onion, diced
2 celery stalks, diced
2 carrots, diced
3 cloves garlic, smashed
2 tbsp tomato paste
2 cups red wine (Cabernet Sauvignon recommended)
3 cups beef broth
2 bay leaves
1 sprig thyme
1 sprig oregano

How to Make Red Wine Braised Short Ribs

1. Sear the Short Ribs

Preheat your oven to 350°F. Pat the short ribs dry with paper towels and season generously with salt and pepper. Heat olive oil in a 6-quart Dutch oven over medium-high heat. Working in batches, sear the ribs for about 5–6 minutes per side, until browned. Set aside.

2. Sauté the Aromatics

In the same pot, add the diced onion. Sauté for 8–10 minutes until softened. Add celery and carrots, cooking another 3–5 minutes. Stir in garlic and tomato paste and cook for 2 more minutes.

3. Build the Sauce

Pour in the red wine, bring to a boil, and then reduce heat to medium. Let it simmer for 15–20 minutes, or until reduced by half. Stir in the beef broth.

4. Braise in the Oven

Return the short ribs to the pot. Add bay leaves, thyme, and oregano. Cover and transfer the Dutch oven to the oven. Bake for 2½ to 3 hours, or until the meat is fall-apart tender.

How to Make the Red Wine Gravy

Once the meat is done, transfer it to a plate and cover with foil.

Option 1: Strained Gravy (Silky)

Strain the cooking liquid and discard the vegetables. Pour the liquid back into the pot and simmer until it thickens to your desired consistency.

Option 2: Rustic Gravy (Chunky)

Prefer to keep the veggies? Skip straining. Just boil the sauce to reduce it. If needed, mix 1 tbsp cornstarch with 2 tbsp water and stir into the sauce to help it thicken.

Tips for Best Results

Use a bold red wine. Cabernet Sauvignon adds rich flavor without overwhelming the dish. I love using Decoy (not sponsored).
No wine? No problem. Substitute with beef broth—use 5 cups total and skip the wine reduction step.
Make ahead. Braised short ribs are even better the next day!
Boneless option. You can use boneless short ribs or even beef tips—just adjust cooking time as needed.

Storage & Reheating

Store: Keep leftovers in an airtight container in the fridge for 4–5 days.
Reheat: Gently warm in the oven or on the stovetop.
Freeze: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I make this in the Instant Pot?
Yes! Use the same ingredients, but pressure cook on high for 45 minutes, followed by a 15-minute natural release.

Can I make it ahead of time?
Absolutely. It’s even better the next day after the flavors meld. Reheat in the oven until warmed through.

Can I skip the wine?
Yes, substitute with beef broth. Use 5 cups total and skip the reduction step.

Final Thoughts

These Red Wine Braised Short Ribs are the definition of cozy comfort food. Whether you’re hosting a dinner party or making Sunday supper, this dish always impresses with minimal effort and maximum flavor.