Dutch Oven Braised Short Ribs
Bone-in short ribs seared, then braised in red wine and beef broth until fork-tender and falling off the bone.
- Cook temp
- 300°F
- 149°C · preheat
- Total time
- 210 min
- 20 prep · 180 cook · 10 rest
- Pull at
- 205°F
- USDA safe minimum
- Rest
- 10 min
- Before slicing
Barefoot Contessa's Red Wine-Braised Short Ribs | Barefoot Contessa: Cook Like a Pro | Food Network · Food Network
Ina Garten demonstrates searing short ribs in a Dutch oven, deglazing with red wine, and slow-braising until tender.
- Target //Cook at 300°F (149°C) for 3 hrs 30 mins.
- Doneness //Pull when internal temperature reaches 205°F (USDA safe minimum). Rest 10 mins before slicing.
- Golden Rule //This is the dish that makes people think you went to culinary school. Three hours of hands-off oven time does all the work while you sit on the couch looking like a genius.
- Family Tweak //Shred the meat off the bone and serve over buttered egg noodles. The rich sauce is usually a hit even with picky eaters.
Ingredients
- 4 lbsBone-In Short Ribs, English cut
- 2 cupsDry Red Wine, Cabernet or Merlot
- 2 cupsBeef Broth
- 1 largeYellow Onion, diced
- 2 mediumCarrots, diced
- 2 stalksCelery, diced
- 4 clovesGarlic, minced
- 2 tbspTomato Paste
- 3 sprigsFresh Thyme
- 1 sprigFresh Rosemary
- 2 piecesBay Leaves
- 2 tbspAll-Purpose Flour, for dusting
- 2 tbspOlive Oil
- 1 tspKosher Salt
- 1/2 tspBlack Pepper
Send to Kroger
Untick anything you already have. One click sends the rest to your own cart.
Adds to your own Kroger cart — you'll sign in with Kroger the first time. Prices and availability depend on your store. Nothing is ordered until you check out at Kroger.
Get to the point
- 1
Season 4 lbs short ribs with salt and pepper. Sear all sides in hot olive oil in a Dutch oven until deeply browned.
- 2
Remove ribs. Saute diced onion, carrots, celery, and garlic. Add tomato paste, thyme, rosemary, and bay leaves.
- 3
Deglaze with 2 cups red wine, add 2 cups beef broth, return ribs, and bring to a simmer.
- 4
Cover and braise in a 300°F oven for 3 hours until fork-tender at 200-210°F internal temp.
Step by step
Tap a step to cross it offSear the Short Ribs
Preheat oven to 300°F (149°C). Pat 4 lbs bone-in short ribs dry and season generously with salt and pepper. Dust lightly with flour. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear the ribs on all sides, about 3 minutes per side, until deeply browned. Work in batches to avoid crowding. Remove to a plate.
WhyDo not rush the sear. That deep brown crust is the entire foundation of flavor for the braising liquid.
Build the Braising Base
Reduce heat to medium. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Cook 5 minutes until softened. Add 4 minced garlic cloves and 2 tbsp tomato paste, stirring for 1 minute. Add fresh thyme sprigs, a rosemary sprig, and 2 bay leaves.
WhyCooking the tomato paste for a minute removes the raw tinny flavor and deepens the color and sweetness of the braising liquid.
Deglaze and Braise
Pour in 2 cups dry red wine and scrape up all the browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes. Add 2 cups beef broth. Nestle the seared short ribs back in, bone-side up. The liquid should come about two-thirds up the sides of the ribs. Bring to a simmer.
WhyUse a dry red wine you would actually drink. Cheap cooking wine adds harsh flavors. A Cabernet or Merlot works perfectly.
Oven Braise and Serve
Cover the Dutch oven with its lid and transfer to the 300°F oven. Braise for 3 hours until the meat is fork-tender and the internal temperature reads 200-210°F. Remove the ribs to a platter. Strain the braising liquid and skim the fat. Reduce on the stovetop if a thicker sauce is desired. Spoon sauce over the ribs and serve.
WhyIf you make these a day ahead and refrigerate, the fat solidifies on top and lifts right off. The flavors also deepen overnight.
- Dad pro tip
- This is the dish that makes people think you went to culinary school. Three hours of hands-off oven time does all the work while you sit on the couch looking like a genius.
- Kid & toddler adjustment
- Shred the meat off the bone and serve over buttered egg noodles. The rich sauce is usually a hit even with picky eaters.
- Serve with
- Creamy mashed potatoes · Buttered egg noodles · Crusty sourdough bread
- Reheating
- Reheat covered in the Dutch oven at 300°F for 20-25 minutes. Add a splash of beef broth if the sauce has thickened too much.
- Calories
- 580
- Protein
- 42 g
- Carbs
- 12 g
- Fat
- 38 g
Nutrition source: USDA FoodData Central #174035. Cook-time basis: Tested in enameled 6-qt Dutch oven at 300°F (149°C) with English-cut bone-in short ribs. USDA FSIS 145°F minimum, 200-210°F for braised tender.
Frequently Asked Questions
How do you reheat leftover dutch oven braised short ribs without ruining the texture?
Reheat covered in the Dutch oven at 300°F for 20-25 minutes. Add a splash of beef broth if the sauce has thickened too much.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 205°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 10 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Shred the meat off the bone and serve over buttered egg noodles. The rich sauce is usually a hit even with picky eaters.
What are the best side dishes to serve with this?
Recommended sides include Creamy mashed potatoes, Buttered egg noodles, Crusty sourdough bread.