Description
Deliciously tender and flavorful Red Wine Braised Short Ribs in Dutch Oven, perfect for a hearty meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 3–4 pounds bone-in short ribs
- Salt
- pepper to taste
- 1 large onion diced
- 2 stalks celery diced
- 2 carrots diced
- 3 cloves garlic crashed
- 2 tablespoons tomato paste
- 2 cups wine Cabernet Sauvignon
- 3 cups beef broth
- 2 bay leaves
- 1 spring thyme
- 1 spring oregano
Instructions
- Preheat your Dutch Oven over medium-high heat and add olive oil.
- Season the short ribs generously with salt and pepper, then sear them in the Dutch Oven until browned on all sides.
- Remove the ribs and set them aside. Add the diced onion, celery, and carrots to the pot, cooking until softened.
- Stir in the crashed garlic and tomato paste, cooking for another minute until fragrant.
- Deglaze the pot with the Cabernet Sauvignon, scraping up any browned bits, then add the beef broth, bay leaves, thyme, and oregano.
- Return the short ribs to the pot, ensuring they are submerged in the liquid.
- Cover and simmer on low heat for about 3 hours, or until the meat is tender and falling off the bone.
Notes
For enhanced flavor, consider marinating the short ribs in wine overnight.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: braising
- Cuisine: American
Nutrition
- Serving Size: 1 short rib with sauce
- Calories: 690 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 48 g
- Saturated Fat: 18 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 49 g
- Cholesterol: 170 mg
Keywords: Red Wine Braised Short Ribs,Dutch Oven,beef,slow-cooked,comfort food