Dutch Oven Red Wine Braised Short Ribs

Name: Dutch Oven Red Wine Braised Short Ribs
Prep time: 30 min
Cook time: 195 min
Total time: 225 min
Yield: 4 servings
Ingredients: 3.5 lbs bone-in English-cut short ribs (about 4–6 pieces); 1.5 tsp kosher salt, plus more to taste; 1 tsp freshly cracked black pepper; 2 tbsp neutral oil (avocado or grapeseed); 1 large yellow onion, roughly chopped; 3 medium carrots, roughly chopped; 3 stalks celery, roughly chopped; 6 cloves garlic, smashed; 2 tbsp tomato paste; 1.5 cups dry red wine (Cabernet Sauvignon or Côtes du Rhône); 2 cups beef stock (low-sodium); 1 cup chicken stock; 3 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 bay leaves; 1 tbsp cold unsalted butter (for finishing the sauce); Fresh parsley chopped, for garnish

Fall-off-the-bone short ribs braised low and slow in red wine and beef stock. The Dutch oven does all the work — 30 minutes of prep, 3 hours of oven time, and a sauce so rich it coats the back of a spoon.

30 min Prep Time

195 min Cook Time

225 min Total Time

4 Servings

Medium Difficulty

Ingredients

Servings:

3.5 lbs bone-in English-cut short ribs (about 4–6 pieces)

1.5 tsp kosher salt, plus more to taste

1 tsp freshly cracked black pepper

2 tbsp neutral oil (avocado or grapeseed)

1 large yellow onion, roughly chopped

3 medium carrots, roughly chopped

3 stalks celery, roughly chopped

6 cloves garlic, smashed

2 tbsp tomato paste

1.5 cups dry red wine (Cabernet Sauvignon or Côtes du Rhône)

2 cups beef stock (low-sodium)

1 cup chicken stock

3 sprigs fresh thyme

2 sprigs fresh rosemary

2 bay leaves

1 tbsp cold unsalted butter (for finishing the sauce)

Fresh parsley chopped, for garnish

Nutrition (per serving)

Calories	780 kcal
Protein	48g
Fat	52g
Saturated Fat	22g
Carbohydrates	12g
Fiber	2g
Sodium	820mg
Cholesterol	185mg

💾 Storage

Braised short ribs reheat beautifully. Store in the braising liquid in an airtight container for up to 4 days in the refrigerator. The fat will solidify on top when cold — skim it off before reheating. Reheat gently on the stovetop over low heat. Freezes well for up to 3 months.

🍳

Best Made With: Dutch Oven

A 5–6 quart enameled Dutch oven is perfect for this recipe. The Lodge Enameled Dutch Oven (around $70) performs nearly identically to Le Creuset for braising at a fraction of the cost.

See Our Top Dutch Oven Picks →

Braised short ribs are the kind of dish that makes your whole house smell incredible for hours. Low and slow in a Dutch oven with red wine, aromatics, and beef stock, the collagen in the short ribs melts into the braising liquid, creating a sauce so rich and glossy it coats the back of a spoon.

This is a weekend project — about 30 minutes of active work followed by 3 hours of mostly hands-off oven time — but the results are extraordinary. We made this recipe in both the Lodge Enameled Dutch Oven and the Le Creuset Dutch Oven. Both produced identical results in terms of flavor, though Le Creuset’s lighter interior made it easier to monitor the browning of the fond (the caramelized bits on the bottom of the pan).

The Right Dutch Oven Makes a Difference

A Dutch oven is the ideal vessel for braising because it distributes heat evenly, traps moisture, and goes seamlessly from stovetop to oven. The heavy lid creates a self-basting environment — steam condenses on the lid and drips back onto the meat, keeping it moist throughout the long cook.

If you’re shopping for a Dutch oven, our Lodge vs Le Creuset comparison covers everything you need to know. The Lodge Enameled Dutch Oven (around $70) is an outstanding value for braising — it performs nearly identically to Le Creuset at a fraction of the price. For a full breakdown of the best cast iron options, see our Best Cast Iron Skillets guide, which also covers Dutch ovens and enameled cookware.

Choosing the Right Short Ribs

English-cut short ribs (one bone per piece, cut parallel to the bone) are ideal for braising — they’re meatier and more visually impressive than flanken-cut. Look for ribs with good marbling and at least 2 inches of meat above the bone. Ask your butcher to cut them 3–4 inches long if possible.

Instructions

Preheat oven and season the short ribs

Preheat your oven to 325°F (165°C). Pat the short ribs completely dry with paper towels — this is critical for getting a good sear. Season generously on all sides with kosher salt and black pepper. Let them sit at room temperature for 20–30 minutes while you prep the vegetables.

💡 Pro tip: Drying the meat thoroughly is the single most important step for a good crust. Any surface moisture will cause steaming instead of browning.

Sear the short ribs in batches

Heat your Dutch oven over high heat until very hot. Add the oil. Working in batches (do not crowd the pan), sear the short ribs for 3–4 minutes per side until deeply browned on all sides. Transfer to a plate. This step builds the fond — the caramelized bits on the bottom of the pan that will flavor the entire braise.

💡 Pro tip: Don't rush the sear. Each side needs 3–4 minutes of uninterrupted contact with the hot pan. Crowding the pot drops the temperature and causes steaming.

Sauté the aromatics

Pour off all but 1 tablespoon of fat from the Dutch oven. Add the onion, carrots, and celery. Cook over medium-high heat, stirring occasionally, for 5–6 minutes until softened and lightly browned. Add the garlic and tomato paste and cook for 2 more minutes, stirring constantly, until the tomato paste darkens slightly.

💡 Pro tip: The tomato paste adds depth and umami. Let it cook and caramelize — it should turn from bright red to a deeper brick color.

Deglaze with red wine

Pour in the red wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pot. These are packed with flavor. Bring to a boil and let the wine reduce by half, about 4–5 minutes. This concentrates the flavor and cooks off most of the alcohol.

💡 Pro tip: Use a wine you'd actually drink — the flavor concentrates significantly during braising. A $12 bottle of Cabernet works perfectly.

Add stock and herbs, return the ribs

Add the beef stock, chicken stock, thyme, rosemary, and bay leaves. Nestle the short ribs back into the pot — they should be about 2/3 submerged in liquid. Bring to a simmer, then cover tightly with the lid.

💡 Pro tip: If your ribs aren't submerged enough, add a little more stock. The liquid level will rise slightly as the ribs release their juices.

Braise in the oven for 3 to 3.5 hours

Transfer the covered Dutch oven to the preheated oven. Braise for 3 to 3.5 hours, until the meat is completely tender and falling off the bone. Check after 2.5 hours — the ribs are done when a fork slides in with zero resistance and the meat pulls away from the bone easily.

💡 Pro tip: The Dutch oven's heavy lid and thick walls maintain a consistent, gentle temperature throughout the braise — this is why it produces better results than a regular pot.

Reduce the sauce and finish with butter

Remove the ribs carefully and set aside. Strain the braising liquid through a fine-mesh strainer into a saucepan, pressing on the solids. Skim the fat from the surface (or refrigerate overnight and remove the solidified fat). Simmer the strained liquid over medium-high heat for 10–15 minutes until it reduces to a glossy, sauce-like consistency. Remove from heat and whisk in the cold butter for richness and shine. Season with salt and pepper.

💡 Pro tip: The cold butter finish (called 'monter au beurre') gives the sauce a silky, restaurant-quality texture. Add it off the heat and swirl gently rather than stirring vigorously.

Serve over mashed potatoes or polenta

Place the short ribs over creamy mashed potatoes, soft polenta, or buttered egg noodles. Spoon the reduced sauce generously over the top. Garnish with freshly chopped parsley and serve immediately.

💡 Pro tip: This dish is even better the next day — the flavors deepen overnight. Reheat gently in the sauce over low heat.

More to Cook

Cast Iron Skillet Steak with Garlic Herb Butter

A steakhouse-quality sear at home — the cast iron skillet technique that gives you a deep mahogany crust and juicy, perfectly cooked steak every time. Ready in under 20 minutes.

View Recipe →