Slow Cooked in Dutch Oven Wine Braised Short Ribs

Cut it with a spoon tender! These slow cooked short ribs are the perfect comfort meal - rich in flavor and dripping in savory gravy. 


  • 4 pounds Bone-In Marin Coast Ranch Short Ribs
  • 2 tablespoons olive oil
  • 1 diced large onion
  • 1/2 cup diced celery stalks
  • 1/2 cup diced carrots
  • 1 tablespoon minced garlic
  • 2 tablespoons tomato paste
  • 2 cups red wine (we like a good Cabernet because that is what we like to drink when we cook!)
  • 3 cups beef bone broth
  • 2 bay leaves
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • Salt and pepper to taste


  1. Preheat oven to 350°F.
  2. Season meat with salt and pepper. 
  3. Heat olive oil in Dutch Oven over medium-high heat. Brown short ribs and then set aside (appx 5 minutes per side).
  4. Sauté onion until translucent. Add celery and carrots. Sauté for an additional five minutes.  
  5. Add garlic and tomato paste. Mix well over heat. 
  6. Stir in wine and bring to a boil. Reduce heat to simmer for about 15 minutes or until liquid reduces in half. 
  7. Add beef broth. 
  8. Transfer short ribs to pot and cook for 2.5-3 hours or until ribs are tender. 
  9. Remove meat from sauce and return sauce to simmer until it thickens. 
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