Red Wine Braised Short Ribs in Dutch Oven

Red Wine Braised Short Ribs in Dutch Oven is a dish that brings warmth and comfort to any table. The tender, fall-apart beef short ribs are infused with rich flavors from red wine and aromatic herbs, making it an ideal choice for special occasions or cozy family dinners. This recipe not only showcases the versatility of the Dutch oven but also delivers incredible depth of flavor with minimal effort, ensuring it will become a go-to meal in your kitchen.

Why You’ll Love This Recipe

• Tender and Flavorful: Cooking short ribs in red wine elevates their natural flavors, resulting in incredibly tender meat.
• Easy to Prepare: With simple steps and minimal active cooking time, this recipe is perfect for busy home cooks.
• Perfect for Gatherings: This dish serves 8, making it an excellent choice for family gatherings or dinner parties.
• One-Pot Wonder: Using a Dutch oven means less cleanup and all the flavors meld beautifully in one pot.
• Versatile Serving Options: Serve over mashed potatoes, polenta, or with crusty bread to soak up the delicious gravy.

Tools and Preparation

To prepare Red Wine Braised Short Ribs in Dutch Oven successfully, having the right tools is key. Here are some essential items you’ll need to create this dish.

Essential Tools and Equipment

• Dutch oven
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Wooden spoon

Importance of Each Tool

• Dutch oven: This heavy-duty pot distributes heat evenly, ensuring your ribs cook perfectly without drying out.
• Chef’s knife: A sharp knife makes chopping vegetables easy and safe, allowing for quick prep work.
• Wooden spoon: Ideal for stirring ingredients without scratching your Dutch oven‘s surface.

Ingredients

Red Wine Braised Short Ribs is the best recipe for tender fall apart bone-in beef short ribs slow cooked with gravy in a Dutch Oven. This is a perfect comfort meal you can make at home for your friends and family!

For the Meat

• 2 tablespoons olive oil
• 3-4 pounds bone-in short ribs (8-10 pieces)
• Salt (pepper to taste)

For the Vegetables

• 1 large onion (diced)
• 2 stalks celery (diced)
• 2 carrots (diced)
• 3 cloves garlic (crushed)

For the Sauce

• 2 tablespoons tomato paste
• 2 cups wine (Cabernet Sauvignon)
• 3 cups beef broth
• 2 bay leaves
• 1 sprig thyme
• 1 sprig oregano

How to Make Red Wine Braised Short Ribs in Dutch Oven

Step 1: Preheat the Oven

Preheat your oven to 350°F. This sets the stage for slow-cooking your short ribs to perfection.

Step 2: Prepare the Meat

1. Rinse and pat dry the short ribs thoroughly.
2. Generously season them with salt and pepper on all sides.

Step 3: Brown the Meat

Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat.
1. Add the short ribs in batches; brown each side for about 5-6 minutes.
2. Transfer them to a plate and set aside after browning.

Step 4: Sauté the Vegetables

Add 1 diced onion to the pot.
1. Cook for 8-10 minutes until translucent.
2. Stir in 2 stalks of diced celery and 2 diced carrots; cook for an additional 3-5 minutes.

Step 5: Add Garlic and Tomato Paste

1. Incorporate 3 cloves of crushed garlic into the mixture.
2. Add 2 tablespoons of tomato paste; cook until fragrant.

Step 6: Deglaze with Wine

Pour in 2 cups of Cabernet Sauvignon.
1. Bring it to a boil, then reduce heat to medium.
2. Simmer until reduced by half, about 15-20 minutes.

Step 7: Add Broth and Herbs

Stir in 3 cups of beef broth along with bay leaves, thyme, and oregano.
1. Return the browned meat back into the pot.

Step 8: Slow Cook in Oven

Cover with a lid and place it in your preheated oven.
Cook for about 2½ to 3 hours until the ribs are fork-tender.

Step 9: Resting Period

Once done, transfer the meat to a plate and cover it with foil to keep warm while preparing the sauce.

Step 10: Strain Sauce

Strain out vegetables from the liquid left in your Dutch oven.
1. Discard solids and return liquid to pot.

Step 11: Thicken Sauce

Simmer on low until sauce thickens slightly before serving over your delicious short ribs.

Enjoy this delightful meal that’s sure to impress!

How to Serve Red Wine Braised Short Ribs in Dutch Oven

Red Wine Braised Short Ribs in Dutch Oven is a hearty dish that not only warms the heart but also impresses your guests. Here are some delightful ways to serve this delicious meal.

Classic Presentation

• Serve the short ribs on a large platter, garnished with fresh herbs. This makes for an inviting centerpiece at your dinner table.

With Creamy Mashed Potatoes

• Pair the short ribs with creamy mashed potatoes. The rich gravy from the ribs complements the smoothness of the potatoes perfectly.

Over a Bed of Polenta

• Serve the short ribs over soft polenta. The creamy texture of polenta absorbs all the flavorful juices, creating a comforting bite.

Accompanied by Roasted Vegetables

• Add a side of roasted vegetables for color and crunch. Seasonal veggies like carrots and Brussels sprouts work wonderfully here.

With Crusty Bread

• Offer slices of crusty bread to soak up all that delicious sauce. It’s a simple yet effective way to enhance your meal experience.

As Part of a Charcuterie Board

• Include short rib slices on a charcuterie board along with cheeses and pickles. This creates an elegant appetizer option that can wow your guests before the main course.

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How to Perfect Red Wine Braised Short Ribs in Dutch Oven

To achieve perfect Red Wine Braised Short Ribs in Dutch Oven, keep these tips in mind:

• Choose Quality Meat: Opt for well-marbled bone-in short ribs for tender and flavorful results.
• Sear Well: Don’t rush the browning process; searing adds depth and richness to the dish.
• Use Good Wine: Select a quality Cabernet Sauvignon for cooking; it enhances flavor significantly.
• Low and Slow Cooking: Allow plenty of time for braising; this breaks down tough fibers, making the meat fall-off-the-bone tender.
• Let It Rest: After cooking, let the meat rest covered with foil. This helps retain moisture.
• Adjust Seasoning: Before serving, taste and adjust salt or spices as needed for perfect flavor balance.

Best Side Dishes for Red Wine Braised Short Ribs in Dutch Oven

When planning your meal, consider these delightful side dishes that complement Red Wine Braised Short Ribs perfectly:

1. Garlic Mashed Potatoes: Creamy and buttery, they provide a satisfying base for the rich gravy.
2. Herb Roasted Carrots: Sweet and savory roasted carrots bring brightness to your plate.
3. Creamed Spinach: A rich, creamy side that balances out the heaviness of the short ribs.
4. Braised Green Beans: Tender green beans cooked with garlic add freshness and color.
5. Quinoa Salad: A light quinoa salad with herbs offers a refreshing contrast to the hearty ribs.
6. Cheesy Polenta: Soft polenta mixed with cheese makes for an indulgent pairing that absorbs flavors beautifully.
7. Sautéed Mushrooms: Earthy sautéed mushrooms enhance the umami profile of this dish.
8. Crispy Brussels Sprouts: Roasted until crispy, they add texture and flavor to your spread.

Common Mistakes to Avoid

When preparing Red Wine Braised Short Ribs in Dutch Oven, it’s easy to make mistakes that can affect the final dish. Here are some common pitfalls to avoid.

• Skipping seasoning: Properly seasoning the meat is crucial for flavor. Don’t be afraid to use salt and pepper generously before cooking.
• Overcrowding the pot: If you add too many ribs at once, they won’t brown properly. Work in batches to ensure even cooking.
• Neglecting to deglaze: After browning the meat, always deglaze the pot with wine. This step adds depth and richness to your sauce.
• Ignoring cooking time: Cooking short ribs for too little time results in tough meat. Make sure to cook them until they are fall-off-the-bone tender.
• Not straining the sauce: Straining the sauce after cooking removes unwanted bits and gives you a smooth, rich gravy. Don’t skip this step for best results.

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Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• They can be kept for up to 3 days in the refrigerator.

Freezing Red Wine Braised Short Ribs in Dutch Oven

• Let the dish cool completely before freezing.
• Use a freezer-safe container or bag; it lasts up to 3 months when frozen.

Reheating Red Wine Braised Short Ribs in Dutch Oven

• Oven: Preheat your oven to 350°F. Place the ribs in a baking dish and cover them with foil. Heat for about 20-30 minutes until warmed through.
• Microwave: Use a microwave-safe dish, cover loosely, and heat on medium power for 2-3 minutes, checking periodically.
• Stovetop: Place ribs in a pan over low heat. Add a splash of broth or water to keep them moist while heating slowly.

Frequently Asked Questions

Many readers have questions about making Red Wine Braised Short Ribs in Dutch Oven. Here are some answers.

Can I use a different type of wine?

Yes, while Cabernet Sauvignon is recommended, you can substitute with other full-bodied red wines like Merlot or Malbec.

How do I know when short ribs are done?

The short ribs should be very tender and easily pull away from the bone when done.

Can I make this recipe without alcohol?

You can replace wine with additional beef broth or grape juice mixed with vinegar for acidity.

What sides go well with Red Wine Braised Short Ribs in Dutch Oven?

Serve these tasty ribs with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.

Final Thoughts

Red Wine Braised Short Ribs in Dutch Oven offers a comforting meal that’s perfect for gatherings or cozy family dinners. The flavors meld beautifully as they cook slowly, making it versatile for any occasion. Feel free to customize ingredients or spices according to your taste!