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A close-up of braised short ribs with carrots, garnished with chopped parsley, served in a white dish. The meat appears tender and richly browned, surrounded by a savory sauce.

Red Wine Braised Short Ribs (Easy Dutch Oven Recipe)

These red wine braised short ribs sear bone-in short ribs and braise them in a full bottle of Cabernet Sauvignon with bacon, bone broth, carrots, and onion for a rich, fall-apart tender dinner ready in 3 hours.
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Prep Time 20 minutes
Cook Time 3 hours

Ingredients
  

  • 5 lb bone?in beef short ribs cut into pieces
  • 2 Tbsp herb and spice blend your favorite all?purpose or steak blend
  • Salt and freshly ground black pepper
  • 3 Tbsp avocado oil
  • 7 slices bacon chopped
  • 2 medium yellow onions chopped
  • 4 medium carrots peeled and cut into thirds
  • 1 Tbsp tomato paste
  • 1 medium tomato chopped (on?the?vine if possible)
  • 1 bottle dry red wine (preferably Cabernet Sauvignon) 750 ml
  • 2 cups beef bone broth

Instructions
 

  1. Preheat your oven to 350°F. Pat 5 lb bone?in beef short ribs dry with paper towels.
  2. Season the short ribs all over with 2 Tbsp herb and spice blend, plus a generous pinch of salt and black pepper on each side.
  3. Heat 3 Tbsp avocado oil in a large Dutch oven over medium?high heat. When hot and shimmering, add half the short ribs in a single layer and sear until deeply browned on all sides, about 6 minutes per batch. Remove to a plate and repeat with the remaining ribs.
  4. Pour off most of the fat from the pot, leaving about 1–2 Tbsp behind. Add the 7 slices chopped bacon and cook over medium heat for about 2 minutes, until it starts to render and crisp.
  5. Add 2 chopped yellow onions and 4 chopped carrots. Cook, stirring, for 2–3 minutes until the onions begin to soften and pick up the browned bits.
  6. Stir in 1 Tbsp tomato paste and 1 chopped tomato. Cook for about 2 minutes to caramelize the tomato paste slightly and build flavor.
  7. Pour in the 750?ml bottle of red wine and 2 cups beef bone broth, scraping the bottom of the pot to release all the browned bits.
  8. Return the seared short ribs and any accumulated juices to the pot, nestling them down into the liquid and vegetables. The liquid should come at least halfway up the ribs; if it doesn’t, add a bit more broth or water to reach that level.
  9. Bring the pot to a boil, then reduce the heat to medium and simmer gently for about 25 minutes, until the wine mixture is reduced by about half.
  10. Cover the Dutch oven with a tight?fitting lid and transfer it to the preheated 350°F oven. Braise for about 2½ hours, or until the short ribs are very tender and the meat is almost falling off the bone.
  11. Carefully remove the pot from the oven. Transfer the short ribs to a serving platter. Spoon the vegetables and plenty of the sauce over the top, making sure to get all the flavorful bits from the bottom of the pot.
  12. Serve hot with mashed potatoes, polenta, or crusty bread to soak up the sauce. Enjoy!

Notes

  • Pat the ribs completely dry before seasoning. Any surface moisture prevents browning and you'll end up with grey steamed meat instead of that deeply caramelized crust that makes this dish so good.
  • Sear in batches with space between each rib. Crowding the pot drops the temperature and causes steaming. Take the time to do this right — it's worth every minute.
  • The 25-minute stovetop reduction before the oven is the step that concentrates the wine and builds the flavor base of the sauce. Don't skip it.
  • The braising liquid should come at least halfway up the ribs. Check it and add more broth if needed before the lid goes on.

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