Braised Beef Short Ribs (Dutch Oven) : Cooking With Bliss

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Braised Beef Short Ribs seasoned to perfection and cooked low and slow in red wine for the most delicious rich and comforting dish. This recipe is perfect for when you want something that's slow-cooked, tender, and packed with flavor.

Inspired by my Oven Baked Beef Short Ribs and Short Rib Ragu this tender fall-off-the-bone-beef is perfect for cozy nights or special gatherings and is guaranteed to be a hit.

Ingredients

To make these easy braised short ribs we're keeping it simple with ingredients you may already have from the garlic and onion to the red wine. Each ingredient adds a layer of depth to the tender beef.

Here's everything you'll need:

Beef short ribs
Grape-seed oil
Yellow onion
Celery
Fresh garlic
Seasonings (Cajun spice blend, kosher salt, pepper)
Red wine (I used Merlot)
Chicken broth (or beef broth)

What is braised beef short ribs

Braising is a type of cooking method. In this recipe, cooking oil is added to a Dutch oven or heavy bottom skillet to sear the short ribs. After searing, liquid such as red wine and chicken broth is added to the pot of short ribs and then covered with an air-tight lid. The Dutch oven is placed in the oven and the short ribs are cooked low and slow.

How to cook braised beef short ribs

Now that you've gathered everything you need to make these braised beef short ribs in red wine you'll be well on your way to making short ribs that taste like they've been simmering all day.

Remove excess fat from the short ribs wash and pat dry with paper towels.
Season liberally with kosher salt, black pepper, and Cajun seasoning.

Add cooking oil and sear the meaty side of each short rib. Sear in batches without overcrowding the pot.
Place on a clean plate and set aside.

sauteed onions celery and minced garlic in dutch oven

Keep 2 to 3 tablespoons of the oil from the Dutch oven without removing the brown bits and saute the chopped onions, celery, and minced garlic.

seared short ribs in red wine and chicken broth in dutch oven

Add the seared short ribs back to the pot on top of the sauteed veggies and pour in the red wine and chicken broth. Then, cover it with a tight-fitting lid.

beef short ribs braised in large dutch oven

Place the Dutch oven in a preheated 375-degree oven and allow the short ribs to braise for 2.5 hours until the meat is fork-tender.

over head shot of braised short ribs in blue bowl with garnish

Equipment

I used my Dutch Oven for this recipe, but any heavy bottom pot will work perfectly. The even heat distribution allows for optimal cooking, helping to bring out the flavors of the ribs.

Storage and Reheat

Store

Store leftovers in an airtight container with a tight-fitting lid and place in the fridge for up to 3 days.

To freeze, transfer the short ribs and red wine sauce into a freezer-safe airtight container or zip-top bag. Label it with the date for easy tracking, then store it in the freezer for up to 3 months.

Reheat

From fridge: You may notice a thin layer of grease that has solidified on the top surface of the liquid. If so, use a spoon to gently skim or remove that layer and disregard before adding the short ribs and its contents to a pot. Then, place the pot on the stove-top over medium heat until hot.

From freezer: The day before or the morning of, remove the short ribs from the freezer and place in the fridge to thaw. Once thawed, add the short ribs and its contents to a pot and place on the stove-top over medium heat until warm.

Substitutions

You can swap sea salt for kosher salt.
Avocado oil is a great alternative, as it also has a high smoke point for perfect searing.
If you’d prefer to skip the wine, use additional beef or chicken broth.
Either chicken or beef broth adds a rich base, but vegetable broth can work if that’s what you have on hand. Keep in mind that beef broth brings a heartier flavor.
Shallots and leeks are great substitutes for onions, and green, yellow, or orange bell peppers can replace celery for a touch of sweetness.

Top tips

Generously season the short ribs with kosher salt and Cajun seasoning.
Pat them completely dry before searing for a perfect crust.
Trim excess fat from the ribs.
Sear in grape-seed oil or avocado oil until they develop a brown crust (avoid burning).
For tender, flavorful meat, cook low and slow at a low oven temperature for at least 2.5 hours.
Use a mix of red wine and chicken or beef broth; if you skip the wine, the broth alone still works well, though wine adds depth.
While water can be used, it will result in a milder flavor which will require more seasoning for the best flavor.
For a smoother sauce, strain the sauce before serving to remove onions and celery.
Note: For a smoother sauce, pour the sauce through a strainer to capture the onions and celery and discard what's left in the strainer.
Use the sauce to make a thicker gravy, add 2 tablespoons of butter or oil to a saucepan with 2 tablespoons of flour whisk the fat and flour and slowly pour in the sauce while whisking.

FAQs

Can you overcook beef short ribs?

No, you can't. The longer the short ribs braise in the liquid the more tender and delicious they become. For this recipe, I would not recommend cooking until the meat becomes so tender that it begins to shred. I would save shredded beef short ribs for recipes like tacos or soups.

Why aren't my short ribs tender?

They likely need more time. Braised short ribs should be cooked at a low temperature for at least 2.5 hours to break down the connective tissue to achieve that fork-tender texture.

Serving Suggestion

These tender braised short ribs shine on their own but pairing them with the right sides really elevates this dish. Serve them over these Herb Garlic Mashed Potatoes or a bed of fluffy white rice.

If you love this recipe, you'll want to check out these comforting dishes:

Cajun Chicken Stew Without Roux

Turkey Soup Recipe

Instant Pot Beef Ribs

Braised Beef Short Ribs (Dutch Oven)