Slow-braise beef short ribs in red wine and stock until tender, with a rich finishing sauce.
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Original recipe: 4 servings.
Only ingredient amounts adjust. Instructions, cooking times, package sizes and other preparation notes stay as originally written. Simple gram equivalents adjust with servings. Nutrition is per original-size serving.Check off ingredients as you go.
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.
Tip: Drying the meat thoroughly is the single most important step for a good crust. Any surface moisture will cause steaming instead of browning.
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.
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.
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.
Tip: The tomato paste adds depth and umami. Let it cook and caramelize — it should turn from bright red to a deeper brick color.
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.
Tip: Use a wine you'd actually drink — the flavor concentrates significantly during braising. A $12 bottle of Cabernet works perfectly.
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.
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.
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.
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.
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.
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.
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.
Tip: This dish is even better the next day — the flavors deepen overnight. Reheat gently in the sauce over low heat.
Equipment: Dutch Oven buying guide
NUTRITION & YOUR NEXT MEAL
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Nutrition calculation pending. Bone-in short ribs, discarded fat and retained cooking wine need a defined calculation.
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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).
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.
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.
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