dutch-ovenSTATE: FRESHVERIFIED DATASHEET

How Long to Cook Red-Wine Braised Bone-in Short Ribs (English Cut) in the dutch oven

Specification: 3.5 lbs English-cut bone-in beef short ribs, seared mahogany, braised with Cabernet Sauvignon, beef stock, mirepoix, tomato paste, and bay leaves under tight Dutch oven lid

Target Temp

325°F (163°C)

Stovetop / Oven

Total Time

150–180 mins

Total Cook Window

Flip Mark

No Flip

Continuous Cook

Internal Safe Temp

203°F–205°F (95°C–96°C) internal

USDA Safe Pull

COOK MODE

Live timer · flip prompt · target temp · rest stage

Start cook

3-Step Execution Protocol

Preheat & Prep

Preheat dutch oven to 325°F (163°C). Prepare red-wine braised bone-in short ribs (english cut) (3.5 lbs English-cut bone-in beef short ribs, seared mahogany, braised with Cabernet Sauvignon, beef stock, mirepoix, tomato paste, and bay leaves under tight Dutch oven lid).

Cook

Cook for 150–180 mins. Do not flip; allow surface to develop undisturbed.

Check & Rest

Meat has shrunk back from rib bones by nearly 1 inch and slips off the bone at the touch of a fork; 203°F–205°F internal probe. Confirm internal temperature reaches 203°F–205°F (95°C–96°C) internal. Rest for 15 minutes before serving.

Verification Basis & Testing Rig

Le Creuset Signature Short Rib Braise Recipe; USDA FSIS Beef Cooking Standards.

Pro Tip: Chill the braised ribs in their liquid overnight if cooking ahead; this solidifies all surface fat for easy removal and lets the beef absorb deep wine aromatics.

Related dutch oven Cook Times

No-Knead Bread (Lean Dough Boule)

450°F (232°C)30 min lid on + 13–18 min lid off

Beef Chuck (Stew Meat, 1.5-inch Cubes)

325°F (163°C)2–2.5 hours

Beef Chuck Roast (Whole, 3–4 lb)

325°F (163°C)3–3.5 hours (about 55 min/lb)

Beef Short Ribs (Bone-In, English Cut)

325°F (163°C)2.5–3 hours

Whole Chicken (3.5–4 lb)

375°F (191°C)1.25–1.5 hours

Pork Shoulder / Butt (4–5 lb, for Pulling)

325°F (163°C)4–5 hours (about 60 min/lb)