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Red Wine Braised Short Ribs Easy Dutch Oven Beef Recipe

Non-Alcoholic Braised Beef Short Ribs

Elina nivas
Indulge in these restaurant-quality, tender bone-in short ribs, braised to perfection in a Dutch oven. By replacing traditional wine with a non-alcoholic blend, we achieve the same deep, complex acidity and richness without any alcohol. Slow-cooked with aromatic vegetables and fresh herbs, this dish delivers melt-in-your-mouth tenderness that is perfect for a sophisticated weekend dinner. It is a foolproof, comforting meal that pairs beautifully with mashed potatoes or crusty bread.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Dinner
Cuisine French-Inspired
Servings 4 servings
Calories 650 kcal

Ingredients
  

  • 3-4 lbs bone-in short ribs
  • 2 tbsp olive oil
  • 1 large onion, diced finely
  • 2 stalks celery, finely chopped
  • 2 large carrots, sliced into rounds
  • 3 cloves garlic, crushed
  • 2 cups non-alcoholic red wine or pomegranate juice
  • 3 cups high-quality beef broth
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 1 sprig fresh oregano
  • Salt and black pepper to taste

Instructions
 

  • Preheat your oven to 350°F.
  • Season the short ribs liberally on all sides with salt and coarse black pepper.
  • Heat olive oil in a Dutch oven over medium-high heat and sear the ribs until a deep, dark crust forms on all sides, then remove and set aside.
  • Add the onion, celery, and carrots to the pot and sauté until softened.
  • Stir in the tomato paste and crushed garlic, cooking for 1 minute until fragrant.
  • Deglaze the pot with the non-alcoholic red wine, scraping up any browned bits from the bottom.
  • Stir in the beef broth, bay leaves, thyme, and oregano.
  • Return the short ribs to the pot, nestling them into the liquid.
  • Cover with a lid and transfer to the oven to braise for 3 hours, or until the meat is fork-tender.
  • Remove the ribs, skim excess fat from the sauce if necessary, and serve the sauce over the meat.

Notes

Store leftovers in an airtight container for up to 3 days. The flavor actually improves the following day as the sauce settles. If you prefer a thicker sauce, simmer it on the stovetop for 10 minutes after removing the ribs.

Nutrition

Serving: 1gCalories: 650kcalCarbohydrates: 12gProtein: 48gFat: 42gSaturated Fat: 18gCholesterol: 165mgSodium: 780mgFiber: 3gSugar: 8g
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