Red Wine Braised Short Ribs
The dutch oven does it all in this red wine braised short ribs recipe. Tender and flavorful short rib meat cooked low and slow in a dutch oven with veggies.
Servings: 4 people
Calories: 382kcal
Equipment
- 1 dutch oven
Ingredients
- 2 lbs bone-in short ribs
- 2 large carrots diced
- 2 medium zucchini sliced thin, then diced
- 3 cups bone broth or vegetable broth
- ¼ cup coconut aminos
- ½ cup dry red wine
- 2 teaspoon salt
- 1 teaspoon pepper
- 2 sprigs rosemary
- 1 bay leaf
Instructions
- Heat a large dutch oven on a medium-high heat and coat with olive oil.
- Pat dry the short ribs and season with salt and pepper.
- Drizzle olive oil into the dutch oven on the stove over a medium heat, then add the short ribs. Sear the short ribs on all sides for 4-5 minutes.
- Once the short ribs are browned on all sides, add in the broth, coconut aminos and wine to deglaze.
- Add a pinch more salt and pepper and cover. Bring to a low heat and cook for 2 hours.
- After the two hours are up, add in the veggies and cook for an additional 30 minutes.
Notes
For the short ribs to become as tender as possible, they need to be cooked low and slow. Short ribs are considered a tough cut of meat and need time for the muscle to render down and soften.
Use a dry red wine when making this recipe. The dry wine will give a lot of flavor without making the broth too sweet. Some dry reds I recommend include a Sangiovese or a Chianti.
Be sure to brown the short ribs in the dutch oven before braising. Scrape any remaining browned bits at the bottom before adding in the liquids and deglazing the bottom of the dutch oven. The browning and the browned bits at the bottom of the pot give a robust flavor.
Add in just enough braising liquid to barely cover the top of the short ribs, but not entirely submerged. Adding too much liquid will actually do the exact opposite of making them meat tender, it'll make the meat super chewy. I've done this in two of my recipe tests and it just doesn't taste good.
Be sure to season the meat with kosher salt and cracked black pepper before searing.
Nutrition
Calories: 382kcal | Carbohydrates: 10g | Protein: 39g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 98mg | Sodium: 546mg | Potassium: 962mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6212IU | Vitamin C: 20mg | Calcium: 41mg | Iron: 4mg
