10/26/2026
Fall is in full swing and it's time to get out the dutch ovens and baking pans. We love this time of year when the sweet aroma of a meal made with love dances around the house.
We are using our new line of Staub USA Dutch Ovens to revisit some of our favorite classic recipes. Here is an amazing recipe for you to expand your menu.
Red W**e Braised Short Ribs in Dutch Oven- Serves 8 people
*Prep Time: 20 minutes Cook Time: 3 hours*
*Ingredients*
2 tablespoons olive oil
3-4 pounds bone-in short ribs 8-10 pieces
Salt pepper to taste
1 large onion diced
2 stalks celery diced
2 carrots diced
3 cloves garlic crashed
2 tablespoons tomato paste
2 cups w**e Cabernet Sauvignon- may sub out with more beef broth
3 cups beef broth
2 bay leaves
1 spring thyme
1 spring oregano
*Instructions*
1. To start, preheat the oven to 350°F.
Rinse and pat dry the meat and generously season with salt and pepper.
2. Heat 2 tbsp olive oil in 6 Qt Dutch oven over medium-high heat. Brown the meat in two batches for 5-6 minutes on each side, then transfer to a plate and set aside.
3. Add 1 diced onion and cook for 8-10 minutes or until translucent and softened. Then add 2 stalks diced celery and 2 diced carrots, and cook for 3-5 minutes more.
4. Add 3 cloves smashed garlic and 2 tbsp tomato paste and cook for a few more minutes.
5. Stir in 2 cups w**e, bring to boil, lower the heat to medium and simmer until it reduces in half, about 15-20 minutes.
6. Add 3 cups beef broth and stir.
7. Transfer the meat back to the pot, add bay leaves, thyme and oregano.
8. Cover with the lid and transfer to the oven.
9. Cook for 2 ½-3 hours or until the ribs are tender.
10. Transfer the meat to the plate and cover with foil. Strain the sauce and set discard the vegetables.
11. Pour the liquid back to the pot and simmer until it thickens.
Serve over homemade mashed potatoes and add roasted carrots or broccoli. Happy eating!
