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Perfect Dutch Oven Braised Short Ribs Recipe with Red Wine and Veggies

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This recipe features tender, fall-off-the-bone beef short ribs braised slowly in red wine with root vegetables, creating a rich, comforting meal perfect for cozy dinners.

Ingredients

Scale
  • 3 to 4 pounds bone-in beef short ribs
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large yellow onion, roughly chopped
  • 3 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, cut into chunks
  • 2 celery stalks, chopped
  • 4 garlic cloves, smashed
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (Cabernet Sauvignon or Merlot)
  • 2 cups low sodium beef broth
  • 3 to 4 sprigs fresh thyme
  • 2 bay leaves
  • Optional: splash of balsamic vinegar or Worcestershire sauce

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Season the short ribs liberally with salt and freshly ground black pepper on all sides.
  3. Heat olive oil in your Dutch oven over medium-high heat until shimmering (about 2 minutes). Add the short ribs in batches and sear for 3-4 minutes per side until deeply browned and caramelized. Transfer ribs to a plate.
  4. Reduce heat to medium and add chopped onions, carrots, parsnips, and celery. Cook for 5-7 minutes until softened and starting to brown. Add smashed garlic cloves in the last minute.
  5. Stir in tomato paste and cook for 2 more minutes to caramelize slightly.
  6. Deglaze the pot by pouring in the red wine. Scrape up browned bits with a wooden spoon. Let wine simmer and reduce by half (7-10 minutes).
  7. Return short ribs to the pot, nestling them among the vegetables. Pour in beef broth, add thyme sprigs and bay leaves. Ensure liquid comes halfway up the ribs; add water if needed.
  8. Cover the Dutch oven and transfer to the oven. Braise for 2.5 to 3 hours until meat is tender and falling off the bone. Check liquid halfway and add more broth or water if low.
  9. Remove from oven and transfer ribs and veggies to a serving dish. Discard thyme sprigs and bay leaves.
  10. For thicker sauce, simmer uncovered on stove over medium-high heat for 10 minutes, stirring occasionally until reduced.
  11. Serve hot with sauce and vegetables spooned over ribs. Pair with mashed potatoes or buttered egg noodles.

Notes

Sear ribs well for deep caramelization and flavor. Use a good quality dry red wine you would drink. Check liquid level halfway through braising and add more broth or water if needed. Let ribs rest 10 minutes before serving to redistribute juices. Sauce can be thickened by simmering uncovered after braising. For gluten-free, verify broth and tomato paste labels. Optional splash of balsamic vinegar or Worcestershire sauce adds extra umami.

Nutrition

Keywords: braised short ribs, Dutch oven, red wine, root vegetables, comfort food, slow cooked, beef ribs, cozy dinner

Find it online: https://emmaoven.com/perfect-dutch-oven-braised-short-ribs-recipe-with-red-wine-and-veggies/