These Dutch oven Red Wine Short Ribs are so tender they fall off the bone. The braising liquid consists of wine, flavorful herbs, onions, carrots, celery, and garlic. Serve these over creamy mashed potatoes and dinner is served.
These red wine braised short ribs with carrots & celery are cooked low and slow in the most flavorful broth, just like my Dutch Oven Beef Stew and Dutch Oven Southern Pot Roast.
My Baby Back Ribs in the Oven are great if you are craving barbecue.
If you prefer to braise beef without wine, try my Old Fashioned Pot Roast Recipe instead.
Jump to:
What Kind of Red Wine Should You Use for Short Ribs?
A dry red wine tastes best so that the braising liquid is not too sweet. You don’t need to splurge on cooking wine. A $10 bottle will do. Any of these wines are great choices:
- Cabernet Sauvignon: This is my personal favorite to drink so I typically have this on hand for cooking. It is the driest and has the strongest flavor.
- Merlot: This has a similar taste to a Cab but has a lighter flavor.
- Pinot Noir: This is the lightest and the fruitest of the bunch. It is also the sweetest.
Why You’ll Love This Recipe
- Tender - Since the beef is braised low and slow for a few hours the meat will be falling off the bone.
- Decadent & hearty - These ribs are rich and fatty so I recommend about two per person. They also taste just as good the next day if you have leftovers.
- Herbaceous - The combination of oregano, thyme, and rosemary give the broth a delicious flavor.
- Multiple cooking methods - These can be made in a dutch oven on the stove or in the oven, slow cooker, or Instant Pot.
- Cozy dinner recipe - I love making these in the winter and serving them with a glass of red wine. Your house will smell incredible after they simmer all day.
Ingredients & Substitutions
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Red Wine: I recommend a dry red wine like Pinot Noir, Merlot, or Cabernet Sauvignon. An inexpensive bottle will do.
- Fish Sauce: This adds depth and salt. It does not make the dish fishy. You can omit this and season to taste at the end.
- Parmigiano Reggiano Rind: These are usually sold in higher end grocery stores, like Whole Foods. You can find them in the room temperature specialty cheese section.
Don't like celery? Here are The 12 Best Substitutes for Celery.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Red Wine Short Ribs
Quick Overview
- Sear short ribs.
- Sauté veggies.
- Cook tomato paste & flour.
- Deglaze and add liquids.
- Add ribs back into the liquid & simmer.
Step by Step Instructions
Be sure to sear each rib on all sides. This browning process adds so much flavor.
Step 1: Heat the olive oil in a 6 quart dutch oven over medium high heat. Season 3-4 short ribs with the salt and pepper.
Step 2: Sear all sides in the hot oil until a deep brown crust forms.
Step 3: Remove and repeat with remaining short ribs. Turn the heat to medium and set ribs aside. Remove most of the excess oil and salt in the pot. There should on be a few tablespoons to coat the pot. See photo above.
Step 4: Add the onion and sauté for 2-3 minutes.
Step 5: Add the carrots and celery. Sauté for 2-3 minutes.
Step 6: Add the garlic, oregano, thyme, and rosemary. Sauté for 1-2 minutes.
After simmering, the ribs will begin to fall off of their bones. They should be fork tender.
Step 7: Add the tomato paste and sauté for 1-2 minutes.
Step 8: Add the flour and cook for 2-3 minutes.
Step 9: Deglaze the pan with the red wine, scraping any bits off the bottom of the pot.
Step 10: Add the broth, worcestershire sauce, and fish sauce. Bring to a boil.
Step 11: Add all of the ribs back into the liquid so they are submerged. Add the bay leaves and parmesan rind.
Step 12: Cover and simmer on low for 2 ½ - 3 hours or until the ribs are tender. If the ribs are not tender, continue simmering until they reach desired tenderness. See instructions for other cooking methods below. Remove ribs and simmer sauce longer to thicken if needed. The sauce will thicken as it cools.
Recipe Serving Suggestions
Since these ribs create the most incredible pan sauce, I recommend serving them over something that can soak up all of that goodness. I also love to make a loaf of bread for dipping. Here are my go-tos:
- Red Skin Mashed Potatoes with sour cream & garlic
- Low carb Roasted Mashed Cauliflower with parmesan
- Fluffy Instant Pot Basmati Rice with butter
- Easy & crusty Rustic Bread (no kneading required)
Expert Tips & Variations
- Season generously. 1.5-2 tablespoons
- Sear. Be sure to sear all sides of each rib on high heat. This will create a brown crust on the exterior which adds tons of flavor.
- Use flour. The flour helps thicken the sauce so that it clings to beef and vegetables. It also makes the perfect gravy to spoon on top of the ribs before serving.
- Deglaze with wine. The red wine is the star of the show. It gives the broth a rich flavor.
- Be patient. These ribs need to braise for a few hours or they will be tough. You can’t rush this process.
Other Cooking Methods
- Oven: Bake covered at 325 degrees for about 3 hours.
- Slow Cooker (Crock Pot): Follow the recipe through Step 10. Transfer to a slow cooker (crock pot). Add ribs, rind, and bay leaves. Cook on HIGH for 4-5 hours or LOW for 7-8 hours.
- Instant Pot (Pressure Cooker): Use cornstarch INSTEAD of flour. Do NOT add it until the end. Adding thickening agents before pressure cooking will cause a burn notice. Follow the recipe using the Instant Pot to sear and complete all of the steps (EXCEPT Step 8: adding the flour). Cook on HIGH for 60 minutes. Natural release for 10-15 minutes. Remove the ribs. Use about 2-3 Tablespoons of cornstarch and 2-3 Tablespoons of the liquid to make a slurry. Add them into the pot and use the sauté function to thicken the sauce. Add more if needed.
Recipe FAQs
Yes. Short ribs can be very tough. They have to braise for a long time so the fat can break down. If they are not tender, continue cooking them.
It will take ⅖-3 hours. I recommend baking them at 325 so the sauce does not burn.
Shop my Amazon Storefront!
More Main Dish Recipes
If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.
Red Wine Short Ribs
Ingredients:
- 2 Tablespoon olive oil
- 5 pounds bone-in beef short ribs (about 10)
- 1.5-2 Tablespoons Morton kosher salt*
- 1 Tablespoon freshly ground black pepper
- 2 yellow onions, sliced
- 1 cup carrot, chopped
- 1 cup celery, chopped
- 10-12 cloves garlic
- 1 Tablespoon dried oregano
- 1 Tablespoon dried thyme
- 1 Tablespoon dried rosemary
- ¼ cup tomato paste
- ¼ cup all purpose flour
- 2 ½ cups dry red wine*
- 2 cups beef stock or broth
- 2 Tablespoons worcestershire sauce
- ½ teaspoon fish sauce*
- 2 bays leaves
- 1 parmigiano reggiano rind*
Instructions:
- Heat the olive oil in a 6 quart dutch oven over medium high heat. Season 3-4 short ribs with the salt and pepper.
- Sear all sides in the hot oil until a deep brown crust forms.
- Remove and repeat with remaining short ribs. Turn the heat to medium and set ribs aside. Remove most of the excess oil and salt in the pot. There should on be a few tablespoons to coat the pot. See photo above.
- Add the onion and sauté for 2-3 minutes.
- Add the carrots and celery. Sauté for 2-3 minutes.
- Add the garlic, oregano, thyme, and rosemary. Sauté for 1-2 minutes.
- Add the tomato paste and sauté for 1-2 minutes.
- Add the flour and cook for 2-3 minutes.
- Deglaze the pan with the red wine, scraping any bits off the bottom of the pot.
- Add the broth, worcestershire sauce, and fish sauce. Bring to a boil.
- Add all of the ribs back into the liquid so they are submerged. Add the bay leaves and parmesan rind.
- Cover and simmer on low for 2 ½ - 3 hours or until the ribs are tender. If the ribs are not tender, continue simmering until they reach desired tenderness. See instructions for other cooking methods below. Remove ribs and simmer sauce longer to thicken if needed. The sauce will thicken as it cools.
Notes:
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Red Wine: I recommend a dry red wine like Pinot Noir, Merlot, or Cabernet Sauvignon. An inexpensive bottle will do.
- Fish Sauce: This adds depth and salt. It does not make the dish fishy. You can omit this and season to taste at the end.
- Parmigiano Reggiano Rind: These are usually sold in higher end grocery stores, like Whole Foods. You can find them in the room temperature specialty cheese section.
- Season generously. 1.5-2 tablespoons
- Sear. Be sure to sear all sides of each rib on high heat. This will create a brown crust on the exterior which adds tons of flavor.
- Use flour. The flour helps thicken the sauce so that it clings to beef and vegetables. It also makes the perfect gravy to spoon on top of the ribs before serving.
- Deglaze with wine. The red wine is the star of the show. It gives the broth a rich flavor.
- Be patient. These ribs need to braise for a few hours or they will be tough. You can’t rush this process.
I can't have wine, is there something else I can substitute for it?
Broth with a splash of balsamic vinegar! It won't have quite the same flavor though.
Excellent dish. Was a dinner party hit. Served with garlic mashed potatoes. Next time will add more carrots but just personal preference
So happy they were a hit!
Garlic - minced, chopped or whole?
Minced or chopped is fine!
So very flavorful. Tender and everyone really enjoyed it!