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Beef Short Ribs Dutch Oven - Image 2

Beef Short Ribs Dutch Oven

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This beef short ribs recipe is perfect for a hearty, flavorful meal. Slow-cooked in a Dutch oven, the ribs become tender and rich with a deep, savory taste.
Course Main
Cuisine American
Keyword beef short ribs dutch oven, comfort food recipe, dutch oven beef ribs, slow-cooked beef ribs
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 4 servings

Equipment

  • Dutch oven
  • Tongs
  • Wooden spoon
  • Measuring cups and spoons

Ingredients

  • 4 pounds beef short ribs Bone-in, English-cut
  • 2 tablespoons olive oil
  • 1 large onion Chopped
  • 2 carrots Peeled and chopped
  • 2 celery stalks Chopped
  • 4 cloves garlic Minced
  • 1 cup red wine Dry
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 1 teaspoon salt Or to taste
  • 1/2 teaspoon black pepper Freshly ground

Instructions

  • Preheat your oven to 325°F (163°C). Season the beef short ribs generously with salt and pepper.
  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the ribs and sear on all sides until browned, about 8-10 minutes. Remove the ribs and set aside.
  • In the same Dutch oven, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute.
  • Pour in the red wine, scraping the bottom of the pot to deglaze and lift any browned bits. Let the wine simmer and reduce by half, about 5 minutes.
  • Stir in the tomato paste, beef broth, thyme, and rosemary. Return the seared short ribs to the Dutch oven, ensuring they are mostly submerged in the liquid.
  • Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
  • Once cooked, carefully remove the short ribs from the Dutch oven. Skim off any excess fat from the surface of the sauce. If desired, strain the sauce and reduce it on the stove for a thicker consistency.
  • Serve the short ribs hot, with the sauce spooned over the top.

Notes

Chef's Tips:
• For a richer flavor, marinate the ribs in red wine and herbs overnight
• Avoid overcrowding the Dutch oven when searing the ribs to ensure even browning
• Serve with mashed potatoes or polenta to soak up the delicious sauce
Food Safety:
• Ensure ribs reach an internal temperature of 145°F (63°C) before serving
• Refrigerate leftovers within two hours of cooking