Print

Fall-Off-The-Bone Braised Short Ribs in the Dutch Oven

Close-up of a tender, dark braised short ribs dutch oven piece resting in rich brown sauce.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make incredibly tender, rich braised short ribs using your Dutch oven. This recipe focuses on proper searing and slow oven cooking for deep flavor.

Ingredients

Scale
  • 4 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 cup dry red wine (like Cabernet Sauvignon)
  • 4 cups beef broth (low sodium)
  • 2 sprigs fresh thyme
  • 1 bay leaf

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Season the short ribs generously on all sides with salt and pepper.
  2. Heat the olive oil in your Dutch oven over medium-high heat until shimmering. Sear the short ribs in batches, turning until deeply browned on all sides. Remove the seared ribs and set them aside.
  3. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until the vegetables soften, about 6 to 8 minutes.
  4. Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Pour in the red wine. Scrape the bottom of the pot with a wooden spoon to release any browned bits. Let the wine simmer and reduce by half, about 5 minutes. This builds deep flavor.
  6. Return the short ribs to the Dutch oven. Add the beef broth, thyme sprigs, and bay leaf. The liquid should cover about three-quarters of the ribs.
  7. Bring the liquid to a simmer on the stovetop. Cover the Dutch oven tightly with its lid.
  8. Transfer the covered Dutch oven to the preheated oven. Braise for 3 to 3.5 hours, or until the meat is fork-tender and easily pulls away from the bone.
  9. Carefully remove the ribs from the pot and set them aside, keeping them warm.
  10. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off excess fat from the surface of the liquid.
  11. Bring the strained liquid to a simmer over medium heat. Cook until the sauce reduces and thickens to your desired gravy consistency. Taste and adjust seasoning if needed.
  12. Serve the tender beef short ribs drizzled generously with the rich beef gravy.

Notes

  • For the best sear, make sure your Dutch oven is hot and do not overcrowd the pot when browning the meat.
  • If you prefer a thicker sauce without reducing on the stovetop, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then whisk it into the simmering braising liquid at the end.
  • This slow cooked short ribs recipe benefits from making ahead; the flavor deepens overnight in the refrigerator.

Nutrition

Find it online: https://kingscook.com/braised-short-ribs-dutch-oven/