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Classic Dutch Oven Braised Short Ribs

Close-up of tender braised short ribs dutch oven served over creamy yellow polenta with rich brown sauce.
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Make fall off the bone tender beef short ribs using the slow braising method in your Dutch oven for a rich, savory meal.

Ingredients

Scale
  • 4 lbs bone-in beef short ribs
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup dry red wine (like Cabernet Sauvignon)
  • 4 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Pat the short ribs dry with paper towels and season them generously with salt and pepper.
  2. Heat the olive oil in your Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, working in batches if necessary. Remove the browned ribs and set them aside.
  3. Reduce the heat to medium. Add the onion, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
  4. Add the minced garlic and cook for 1 minute more until fragrant.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer and reduce by half, about 5 minutes.
  6. Return the short ribs to the Dutch oven. Add the beef broth, diced tomatoes, thyme sprigs, and bay leaf. The liquid should mostly cover the ribs; add a little more broth if needed.
  7. Bring the liquid to a gentle simmer on the stovetop.
  8. Cover the Dutch oven with its lid and transfer it to a preheated oven at 325 degrees Fahrenheit.
  9. Braise for 3 to 4 hours, or until the meat is very tender and easily pulls away from the bone.
  10. Carefully remove the ribs from the pot. Skim any excess fat from the surface of the braising liquid. If you want a thicker sauce, simmer the liquid on the stovetop until it reduces to your desired consistency.
  11. Serve the short ribs hot with the rich sauce.

Notes

  • For the best sear, make sure your Dutch oven is hot before adding the meat.
  • If you do not have red wine, substitute it with an equal amount of extra beef broth mixed with 1 tablespoon of balsamic vinegar for depth.
  • You can prepare this recipe a day ahead; refrigerate the ribs and sauce separately, then reheat gently on the stovetop.

Nutrition

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