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Red Wine Braised Short Ribs is the best recipe for tender fall apart bone-in beef short ribs slow cooked with gravy in a Dutch Oven. This is a perfect comfort meal you can make at home for your friends and family!
Similar in technique and flavor to my ever-popular beef stew and goulash, this dish starts by searing the short ribs before slow-braising them to fork-tender perfection in a rich, flavorful red wine sauce. Just a little heads-up—short ribs require a few hours in the oven to reach that melt-in-your-mouth tenderness, so be sure to plan ahead.
Sprinkle in a handful of fresh herbs and spices, and don’t be shy with the dashes of salt and pepper. Let all that goodness simmer and mingle, as your kitchen fills with heavenly aromas. Now, here’s the secret to melt-in-your-mouth ribs: low and slow! Pop that Dutch oven in the oven and let the ribs braise away for a good few hours.
Get the step-by-step for turning hearty beef short ribs into tender, fall abort meat with just a Dutch oven. A rich winter meal, too, easy and forgiving to cook under their sleek caps of fat, melting into tender chunks of pull-apart beef in the oven.
Ingredients. Yield:6 servings. 2 tablespoons vegetable oil. 5 pounds bone-in short ribs, at least 1½ inches thick. Kosher salt and freshly ground pepper. 2 large heads garlic, halved crosswise....
Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per...
Red wine braised short ribs – the ultimate fall-off-the-bone comfort food this winter (or any time of the year, really). These bad boys are cooked low and slow in the oven with an initial sear for that caramelized goodness and sealed in moisture (very important not to skip this step).
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.
Heat a Dutch Oven: In a large Dutch oven, heat a tablespoon of oil over medium-high heat. Once hot, add the short ribs in batches, searing them on all sides until nicely browned. This should take about 3-4 minutes per side. Remove the ribs and set them aside. Press down to ensure maximum surface area contact.
Why It Works. A low oven temperature cooks the beef gently, resulting in more tender and juicy meat. Adding a reduced port wine syrup to the sauce deepens its wine flavor while adding a sweetness that balances the braising liquid's harsh edges. A gelatin-rich stock also helps give the finished sauce that ideal lip-sticking viscosity.