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Dutch Oven Braised Beef Short Ribs (No Wine) – Ultimate Comfort Food Recipe

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.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Ingredients Method Notes

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

Method
 

🔪 Step 1: Prepare the Short Ribs
  1. Pat the short ribs dry with paper towels.
  2. Season liberally with salt and pepper on all sides.
🔥 Step 2: Sear the Meat
  1. Heat olive oil in a Dutch oven over medium-high heat.
  2. In batches, brown the short ribs on all sides (about 3–4 minutes per side).
  3. Transfer to a plate once seared and browned.
🧅 Step 3: Sauté the Aromatics
  1. In the same pot, add onion, carrots, and celery.
  2. Cook for 6–8 minutes, stirring occasionally, until softened and lightly browned.
  3. Stir in minced garlic and cook for 1–2 minutes until fragrant.
  4. Add the tomato paste and cook for another 2 minutes to caramelize slightly.
🍲 Step 4: Add Broth & Herbs
  1. Add the balsamic vinegar and stir to deglaze the pan.
  2. Pour in beef broth and stir well to combine.
  3. Return the short ribs to the pot, ensuring they are mostly submerged.
  4. Add bay leaves, thyme, and oregano.
🕒 Step 5: Slow Braise in Oven
  1. Preheat oven to 325°F (163°C).
  2. Cover Dutch oven with a tight-fitting lid.
  3. Braise in the oven for 2½ to 3 hours, or until the meat is tender and falls off the bone.
🍛 Step 6: Final Touches
  1. Carefully remove the ribs from the pot and set aside.
  2. Discard bay leaves and herb stems.
  3. For a smoother sauce, strain the liquid or blend the vegetables into it using an immersion blender.
  4. Skim off excess fat, and simmer the sauce if you prefer it thicker.
  5. Return short ribs to the sauce, or plate with sauce poured on top.

Notes

🍽️ 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.