How Long to Cook Braised Beef Short Ribs (Bone-In English Cut, Red Wine Reduction) in the dutch oven
Specification: 3 lb bone-in English-cut beef short ribs (3–4 thick ribs), seasoned with coarse kosher salt, seared dark mahogany on all sides in Dutch oven, braised with mirepoix, tomato paste, dry red wine, and beef stock in 325°F oven with tight lid
3-Step Execution Protocol
Preheat dutch oven to 325°F oven braise (tight heavy lid sealed with parchment cartouche). Prepare braised beef short ribs (bone-in english cut, red wine reduction) (3 lb bone-in English-cut beef short ribs (3–4 thick ribs), seasoned with coarse kosher salt, seared dark mahogany on all sides in Dutch oven, braised with mirepoix, tomato paste, dry red wine, and beef stock in 325°F oven with tight lid).
Cook for 2.5–3 hours in 325°F oven (after 15 min searing). Flip at the 90-minute mark for even browning.
A metal cake tester or paring knife slides into the center of the meat with zero resistance like soft butter; meat has pulled back 1/2-inch along the bone exposing clean rib ends. Confirm internal temperature reaches 203°F–208°F internal (USDA FSIS safe minimum 145°F; braised to 205°F for full collagen liquefaction). Rest for 15 minutes before serving.
USDA FSIS "Fresh Beef from Farm to Table" (145°F minimum; short ribs require 200°F+ for collagen conversion to gelatin); Le Creuset Braising Manual; Serious Eats Red Wine Braised Short Ribs testing.