Introduction
If you’re craving a deeply savory, slow-cooked meal but prefer to avoid alcohol, this Dutch Oven Braised Beef Short Ribs (No Wine) recipe is your answer. These bone-in beef short ribs are seared until golden brown and then gently braised in a rich blend of beef broth, tomato paste, and herbs. The result? Fall-off-the-bone tenderness with a flavorful, velvety sauce that tastes like it’s been simmering all day.
Even without wine, this recipe delivers all the richness and complexity you expect from a braised dish. Using ingredients like tomato paste, garlic, and aromatic vegetables adds layers of flavor that develop beautifully in a Dutch oven. Perfect for a cozy family dinner, holiday feast, or elegant dinner party, this dish is a guaranteed crowd-pleaser.
Need proof that wine isn’t necessary for depth of flavor? Try this once, and you’ll understand why it’s earned a spot in many home cooks’ regular rotation. For more on cooking with or without alcohol, check this culinary guide to alcohol substitutes in recipes.
Ingredients
🥩 Meat
- 3 lbs bone-in beef short ribs
🥕 Produce
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 bay leaves
- 1 sprig fresh thyme
- 1 sprig fresh oregano
🥫 Canned Goods
- 2 tablespoons tomato paste
- 3 cups beef broth (low sodium)
🧂 Baking & Spices
- Salt and freshly ground black pepper, to taste
🛢️ Oils & Vinegars
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar (for depth, replaces acidity wine would add)
Directions
🔪 Step 1: Prepare the Short Ribs
- Pat the short ribs dry with paper towels.
- Season liberally with salt and pepper on all sides.
🔥 Step 2: Sear the Meat
- Heat olive oil in a Dutch oven over medium-high heat.
- In batches, brown the short ribs on all sides (about 3–4 minutes per side).
- Transfer to a plate once seared and browned.
🧅 Step 3: Sauté the Aromatics
- In the same pot, add onion, carrots, and celery.
- Cook for 6–8 minutes, stirring occasionally, until softened and lightly browned.
- Stir in minced garlic and cook for 1–2 minutes until fragrant.
- Add the tomato paste and cook for another 2 minutes to caramelize slightly.
🍲 Step 4: Add Broth & Herbs
- Add the balsamic vinegar and stir to deglaze the pan.
- Pour in beef broth and stir well to combine.
- Return the short ribs to the pot, ensuring they are mostly submerged.
- Add bay leaves, thyme, and oregano.
🕒 Step 5: Slow Braise in Oven
- Preheat oven to 325°F (163°C).
- Cover Dutch oven with a tight-fitting lid.
- Braise in the oven for 2½ to 3 hours, or until the meat is tender and falls off the bone.
🍛 Step 6: Final Touches
- Carefully remove the ribs from the pot and set aside.
- Discard bay leaves and herb stems.
- For a smoother sauce, strain the liquid or blend the vegetables into it using an immersion blender.
- Skim off excess fat, and simmer the sauce if you prefer it thicker.
- Return short ribs to the sauce, or plate with sauce poured on top.
🍽️ Servings and Timing
- Servings: 4–6
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
🍽️ Variations
- Boneless Version: Works great with boneless short ribs or chuck roast chunks.
- More Veggies: Add mushrooms, parsnips, or turnips during the braise.
- Spiced Option: A pinch of smoked paprika or cumin adds depth.
- Sweetness: Add 1 tsp brown sugar if you’d like a slightly sweet contrast.
- Creamy Base: Serve over mashed cauliflower or potato for a classic pairing.
🧊 Storage and Reheating
Refrigerator:
- Store in an airtight container for up to 4 days.
Freezer:
- Freeze for up to 3 months in a sealed, freezer-safe container.
Reheating:
- Reheat in a covered pot over medium-low heat until warmed through.
- Add a splash of broth or water to loosen the sauce if needed.
❓ 10 Frequently Asked Questions (FAQs)
1. What can I use instead of wine in braised dishes?
This recipe uses balsamic vinegar and tomato paste to mimic the acidity and depth of wine.
2. Can I prepare this a day in advance?
Yes, the flavor improves overnight. Store in the fridge and reheat gently.
3. Can I use store-bought beef broth?
Yes, but opt for low sodium and organic if possible for the best flavor.
4. Do I have to use a Dutch oven?
A heavy oven-safe pot with a lid works too. You can also use a slow cooker after searing.
5. Can I make it gluten-free?
Yes, this recipe is naturally gluten-free. Just check your broth and vinegar labels.
6. How do I make the sauce thicker?
Reduce it by simmering uncovered, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
7. Why is my meat not tender yet?
If it’s still tough after 2.5 hours, cook for another 30–60 minutes. Time = tenderness.
8. Can I cook this on the stovetop?
Yes, but keep the heat very low and simmer gently for 3 hours.
9. Can I add potatoes into the braise?
Yes, add halved baby potatoes for a complete one-pot meal.
10. What herbs work best?
Thyme, oregano, rosemary, and bay leaves are ideal for deep flavor.
📝 Conclusion
Even without wine, these Dutch Oven Braised Beef Short Ribs are proof that simple ingredients can still create gourmet results. The secret lies in good technique: searing the meat, layering flavors, and slow-braising for maximum tenderness. Whether you’re serving a crowd or just treating yourself to something special, this meal is an instant classic.
Pair it with mashed potatoes, creamy polenta, or a crusty loaf of bread—and you’ve got an unforgettable comfort dish. Want more wine-free cooking inspiration? Explore these no-alcohol braising recipes for more creative ideas.
Dutch Oven Braised Beef Short Ribs (No Wine) – Ultimate Comfort Food Recipe
Ingredients
🥩 Meat
- 3 lbs bone-in beef short ribs
🥕 Produce
- 1 large onion chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 3 garlic cloves minced
- 2 bay leaves
- 1 sprig fresh thyme
- 1 sprig fresh oregano
🥫 Canned Goods
- 2 tablespoons tomato paste
- 3 cups beef broth low sodium
- 🧂 Baking & Spices
- Salt and freshly ground black pepper to taste
🛢️ Oils & Vinegars
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar for depth, replaces acidity wine would add
Instructions
🔪 Step 1: Prepare the Short Ribs
- Pat the short ribs dry with paper towels.
- Season liberally with salt and pepper on all sides.
🔥 Step 2: Sear the Meat
- Heat olive oil in a Dutch oven over medium-high heat.
- In batches, brown the short ribs on all sides (about 3–4 minutes per side).
- Transfer to a plate once seared and browned.
🧅 Step 3: Sauté the Aromatics
- In the same pot, add onion, carrots, and celery.
- Cook for 6–8 minutes, stirring occasionally, until softened and lightly browned.
- Stir in minced garlic and cook for 1–2 minutes until fragrant.
- Add the tomato paste and cook for another 2 minutes to caramelize slightly.
🍲 Step 4: Add Broth & Herbs
- Add the balsamic vinegar and stir to deglaze the pan.
- Pour in beef broth and stir well to combine.
- Return the short ribs to the pot, ensuring they are mostly submerged.
- Add bay leaves, thyme, and oregano.
🕒 Step 5: Slow Braise in Oven
- Preheat oven to 325°F (163°C).
- Cover Dutch oven with a tight-fitting lid.
- Braise in the oven for 2½ to 3 hours, or until the meat is tender and falls off the bone.
🍛 Step 6: Final Touches
- Carefully remove the ribs from the pot and set aside.
- Discard bay leaves and herb stems.
- For a smoother sauce, strain the liquid or blend the vegetables into it using an immersion blender.
- Skim off excess fat, and simmer the sauce if you prefer it thicker.
- Return short ribs to the sauce, or plate with sauce poured on top.
Notes
Boneless Version: Works great with boneless short ribs or chuck roast chunks. More Veggies: Add mushrooms, parsnips, or turnips during the braise. Spiced Option: A pinch of smoked paprika or cumin adds depth. Sweetness: Add 1 tsp brown sugar if you’d like a slightly sweet contrast. Creamy Base: Serve over mashed cauliflower or potato for a classic pairing. 🧊 Storage and Reheating
Refrigerator:
Store in an airtight container for up to 4 days. Freezer:
Freeze for up to 3 months in a sealed, freezer-safe container. Reheating:
Reheat in a covered pot over medium-low heat until warmed through. Add a splash of broth or water to loosen the sauce if needed. ❓ 10 Frequently Asked Questions (FAQs)
1. What can I use instead of wine in braised dishes?
This recipe uses balsamic vinegar and tomato paste to mimic the acidity and depth of wine. 2. Can I prepare this a day in advance?
Yes, the flavor improves overnight. Store in the fridge and reheat gently. 3. Can I use store-bought beef broth?
Yes, but opt for low sodium and organic if possible for the best flavor. 4. Do I have to use a Dutch oven?
A heavy oven-safe pot with a lid works too. You can also use a slow cooker after searing. 5. Can I make it gluten-free?
Yes, this recipe is naturally gluten-free. Just check your broth and vinegar labels. 6. How do I make the sauce thicker?
Reduce it by simmering uncovered, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water). 7. Why is my meat not tender yet?
If it’s still tough after 2.5 hours, cook for another 30–60 minutes. Time = tenderness. 8. Can I cook this on the stovetop?
Yes, but keep the heat very low and simmer gently for 3 hours. 9. Can I add potatoes into the braise?
Yes, add halved baby potatoes for a complete one-pot meal. 10. What herbs work best?
Thyme, oregano, rosemary, and bay leaves are ideal for deep flavor. 📝 Conclusion
Even without wine, these Dutch Oven Braised Beef Short Ribs are proof that simple ingredients can still create gourmet results. The secret lies in good technique: searing the meat, layering flavors, and slow-braising for maximum tenderness. Whether you’re serving a crowd or just treating yourself to something special, this meal is an instant classic. Pair it with mashed potatoes, creamy polenta, or a crusty loaf of bread—and you’ve got an unforgettable comfort dish. Want more wine-free cooking inspiration? Explore these no-alcohol braising recipes for more creative ideas.