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Braised Short Ribs (Photo by Viana Boenzli)
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5 from 2 votes

Red-Wine Braised Short Ribs in a Dutch Oven

Braised Short Ribs in a Dutch Oven are irresistible, fork tender, fall-of-the-bone beefy goodness. And the best thing? Slow cooked short ribs are easy to make.
Prep Time20 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 50 mins
Servings: 2


  • 2.2 lbs beef short ribs, bone-in
  • 2 tablespoon vegetable oil
  • 1 head of garlic, unpeeled, cut in half lengthwise
  • 3 medium shallots or onions, chopped
  • 2 medium carrots, chopped
  • 3 celery ribs, chopped
  • 1 tablespoon tomato paste
  • ½ bottle dry red wine
  • 2 sprigs oregano
  • 2 sprigs rosemary
  • 3 sprigs thyme
  • 2 c beef stock (or as needed)
  • Kosher salt
  • Freshly cracked black pepper


  • Bunch of flat-leaf Italian parsley (about 1 c chopped)
  • 2 teaspoon lemon zest
  • 2 teaspoon orange zest
  • 2 cloves garlic, minced
  • ½ c extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper


  • Pat dry short ribs.
  • Generously apply kosher salt and freshly cracked pepper on all sides of the ribs.
  • Heat a couple tablespoons of vegetable oil in your Dutch oven until it sizzles when you drop a drop of water into it. 
  • Sear the ribs on all sides (don’t forget the “corners”) for about two minutes per side or until it’s nicely browned. Don’t move them around while searing. And please don’t crowd the pan. 
  • When they’re all nice and brown, remove from the pan and set aside.
  • Preheat oven to 300°F.
  • If your ribs were very fatty, remove some of the liquid and leave about 2 tablespoons remaining in the pot. 
  • Add the two halves of garlic, cut side down, and let them sizzle undisturbed for 1 to 2 minutes.
  • Add chopped vegetables and ½ teaspoon each of kosher salt and pepper.
  • Cook for 5 minutes while stirring occasionally. Adjust the heat so nothing starts to burn. 
  • Add a tablespoon of tomato paste and stir so that all vegetables will get lightly coated and caramelized, about 2 minutes. 
  • Add ½ bottle red wine and cook for about 2 minutes (now it’s time to use a wooden spoon and scrape all the delicious morsels from the bottom of the pan).
  • Add the seared ribs back into the Dutch oven, top with all the herb sprigs, and add beef stock. Add enough liquid so the ribs are just about covered. 
  • Place the lid on top and transfer it to the oven, leaving the lid on throughout the entire time it’s in the oven.
  • Patiently wait for 3 to 3-½ hours. 


  • Chop a bunch of flat-leaf Italian parsley and some garlic cloves and put in a bowl. 
  • Add about 2 teaspoon each of lemon and orange zest, and a ½ c of olive oil, and mix. 
  • Taste it before adding salt and pepper and see how you like the balance. If it’s too thick for your taste, add some more olive oil.
  • Finally, add about ¼ teaspoon kosher salt and ¼ teaspoon freshly cracked pepper. 
  • Taste again and adjust accordingly. Don’t forget that this little herb sauce has to compete with big flavors, so make it count. 


  • While this meal is delicious if served immediately, it’s one of those dishes that gets even better the next day. Just let it cool, leave it in the Dutch oven with the lid on, and put it in the fridge overnight. Reheat the dish over low heat until the sauce starts to simmer.
  • Plate some pappardelle pasta or polenta in a deep dish. Place a rib on top (hopefully with the bone still in, for presentation), spoon the sauce over everything, and top the meat with gremolata.