Short ribs reward patience more than skill. Sear them hard, build a mushroom and red wine sauce in the same fat, then let the oven do the rest until the meat lets go of the bone without a fight. It's about ten minutes of real work — the other two and a half hours belong to the oven, not you.

Dutch Oven Braised Short Ribs with Mushrooms and Red Wine

Scale

Method

Season the short ribs all over with the salt and pepper.
5 min
Heat the oil in a Dutch oven over medium-high heat. Sear the ribs in batches until deeply browned on all sides, about 3 minutes a side — don't crowd the pot or they'll steam instead of browning. Transfer to a plate.
15 min
Add the onion and carrots to the fat left in the pot and cook, stirring, until the onion softens, about 6 minutes.
6 min
Add the garlic and mushrooms and cook until the mushrooms release their liquid and start to brown, about 6 minutes.
6 min
Stir in the tomato paste and cook until it darkens slightly, about 2 minutes.
2 min
Pour in the wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half, 8 minutes.
8 min
Return the ribs and any collected juices to the pot. Add the stock, thyme and bay leaves — the liquid should come about two-thirds up the ribs. Bring to a simmer.
5 min
Cover and transfer to a 325°F (163°C) oven. Braise until the meat pulls easily from the bone with a fork, about 2 1/2 hours.
150 min
Lift the ribs onto a plate. Skim the fat from the surface of the sauce and discard the thyme sprigs and bay leaves. If the sauce looks thin, simmer it uncovered on the stovetop for a few minutes until it coats a spoon.
8 min
Return the ribs to the sauce to warm through, then scatter with the chives before serving.
3 min

Substitutions

Bone-in short ribs — Boneless short ribs or a chuck roast cut into 2-inch pieces. Cut the braise time by about 30 minutes and start checking for tenderness early.
Dry red wine — An extra cup of beef stock with a tablespoon of balsamic vinegar stirred in, for a version with no alcohol.
Cremini mushrooms — Button mushrooms, or quartered portobello caps for a meatier bite.
Fresh thyme — 1/2 teaspoon dried thyme, added with the stock.

Storing leftovers

Keeps up to 4 days in the fridge, covered, once cooled — the sauce sets into a soft gel and loosens again as it reheats. Freezes well for up to 3 months in an airtight container. Reheat gently, covered, over low heat on the stovetop or in a 300°F (150°C) oven, adding a splash of stock if the sauce has thickened too much.

Questions

Why sear the ribs before braising?

The browning builds flavor the braise alone can't — the fond left in the pot becomes the base of the sauce once you deglaze it with wine.

Can I braise on the stovetop instead of the oven?

Yes. Keep the pot at the barest simmer over low heat, covered, checking every 30 minutes that it hasn't dried out or caught on the bottom.

What cut works if I can't find short ribs?

A chuck roast cut into large chunks braises the same way and gets just as tender, though it won't have the same rich, gelatinous texture the bone brings.

Is this better the next day?

Often, yes — the sauce firms up overnight and the flavors settle, so leftovers reheat into something rounder-tasting than the first night.

What should I serve it over?

Mashed potatoes, soft polenta or buttered egg noodles all catch the sauce well; none of them need to be made in the same pot.