Beef Short Ribs in Dutch Oven

Beef Short Ribs in a Dutch Oven is a classic comfort dish made by slowly braising meaty, bone-in ribs in a rich, aromatic sauce until the meat becomes fall-off-the-bone tender. It’s a deeply flavorful and satisfying recipe that transforms a humble cut of beef into an impressive, gourmet-style meal.

Why You’ll Love This Recipe

• Deep, Savory Flavor: Browning the meat and slow-cooking it in a wine-infused broth builds incredible taste.
• Tender, Juicy Ribs: Long braising in a Dutch oven ensures the meat is succulent and pulls apart effortlessly.
• One-Pot Wonder: Everything cooks in a single pot, making cleanup simple.
• Perfect for Special Occasions or Cozy Nights: Elegant enough for guests, but comforting for any chilly evening.
• Leftovers Taste Better: The flavors deepen overnight, making this a great make-ahead option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 to 4 pounds bone-in beef short ribs
• Salt and black pepper
• 2 tablespoons vegetable oil
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup dry red wine (like Cabernet Sauvignon)
• 2 cups beef broth
• 1 teaspoon Worcestershire sauce
• 2 sprigs fresh thyme
• 1 bay leaf

Directions

this recipe

1. Preheat Oven: Set oven to 325°F (165°C).
2. Sear the Ribs: Pat short ribs dry with paper towels and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear ribs in batches until browned on all sides, about 8–10 minutes total. Set aside.
3. Sauté Vegetables: In the same pot, reduce heat to medium. Add onion, carrot, and celery; sauté 5 minutes until softened. Stir in garlic and tomato paste; cook 2 more minutes.
4. Deglaze and Simmer: Pour in red wine, scraping up brown bits. Let simmer 5 minutes. Add beef broth and Worcestershire sauce. Return ribs to the pot and tuck in thyme and bay leaf.
5. Braise: Cover the pot and transfer to the oven. Braise for 2½ to 3 hours or until ribs are fork-tender.
6. Finish Sauce: Remove ribs from pot. Skim fat from the surface and simmer sauce on the stove for 10–15 minutes to thicken slightly. Discard herbs.
7. Serve: Serve ribs with sauce spooned over the top, alongside mashed potatoes, polenta, or crusty bread.

Servings and Timing

• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes

Variations

• Add Mushrooms: Sauté mushrooms with the vegetables for earthy depth.
• Balsamic Finish: Add a splash of balsamic vinegar to the sauce for brightness.
• Use Beer: Substitute red wine with a dark beer like stout for a different richness.
• Add Root Veggies: Include chunks of parsnips or turnips for a heartier dish.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze cooled ribs and sauce in a freezer-safe container for up to 2 months.
• Reheating: Reheat on the stovetop over low heat or in a 325°F oven until hot.

FAQs

Do I need to use bone-in ribs?

Bone-in ribs offer more flavor and richness, but boneless can be used if preferred.

Can I make this without wine?

Yes, just substitute with additional beef broth and a splash of vinegar for acidity.

Why is my sauce greasy?

Beef short ribs are fatty; be sure to skim the fat or chill and remove solidified fat before reheating.

Can I cook this in a slow cooker?

Yes. Sear ribs and sauté vegetables first, then cook on low for 8 hours in the slow cooker.

What wine is best for braising?

A dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir is ideal.

Can I thicken the sauce more?

Simmer longer on the stove after braising or add a cornstarch slurry.

What’s the best side for these ribs?

Mashed potatoes, creamy polenta, or crusty bread are perfect to soak up the sauce.

Do I need to brown the ribs first?

Yes, searing adds essential flavor and color to the dish.

Can I make this a day ahead?

Yes, and it often tastes even better the next day.

Is this dish gluten-free?

Yes, as long as your broth and Worcestershire sauce are certified gluten-free.

Conclusion

Beef Short Ribs in a Dutch Oven is the kind of meal that feels like a warm hug—rich, flavorful, and slow-cooked to perfection. It’s a fantastic recipe to serve guests or enjoy as a special dinner with minimal fuss. Let the oven do the work, and prepare to enjoy the ultimate in comfort food.

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