Flavorful Beef Short Ribs in Dutch Oven

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There’s something magical about a Dutch oven full of tender beef short ribs simmering away on a lazy Sunday afternoon. The smell that fills my kitchen takes me right back to the comfort of my grandmother’s cooking. While some might think short ribs are tricky to get right, I’ve found that the Dutch oven method is pretty much foolproof. I’ve been making these for years, and they turn out great every time.

The best part? Once you get everything in the pot, you can basically forget about it for a few hours. I usually start mine after lunch, and by dinner time, the meat is falling off the bone. It’s one of those recipes that makes you look like you worked much harder than you actually did. And on cold days? Nothing beats walking into a warm kitchen with these ribs cooking away.

What Kind of Short Ribs Should I Use?

For this Dutch oven recipe, you’ll want to look for beef short ribs that are well-marbled with fat and cut “English-style” (which means they’re cut parallel to the bone, with one bone per piece). While boneless short ribs are available, the bone-in variety adds more flavor and helps keep the meat moist during the long cooking process. When shopping, look for ribs that are bright red with white marbling throughout – avoid any pieces that look brown or have dark spots. Each piece should be about 2-3 inches long and feel heavy for its size, and it’s perfectly fine if there’s a thin layer of fat on top since this will help baste the meat as it cooks.

Options for Substitutions

Let’s talk about what you can swap in this recipe while still getting those amazing results:

• Bone-in short ribs: While short ribs give the best results here, you can use chuck roast cut into large chunks or even beef brisket. Just note that cooking times might need to be adjusted – check for tenderness as you go.
• Cabernet Sauvignon: Any dry red wine works well here – try Merlot, Pinot Noir, or even Chianti. If you prefer not to use wine, substitute with extra beef stock plus 2 tablespoons of balsamic vinegar to get that deep flavor.
• Beef stock: In a pinch, you can use chicken stock, but add 1-2 beef bouillon cubes to maintain that rich beef flavor. Even vegetable stock with bouillon works.
• Fresh herbs: If you don’t have fresh thyme or oregano, use dried herbs instead – about 1 teaspoon each. They’re more concentrated when dried, so you’ll need less.
• Olive oil: Any neutral cooking oil like vegetable or canola oil will work just fine for browning the meat.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking short ribs is rushing the browning process – taking shortcuts here means missing out on deep, rich flavor, so make sure to brown the meat in batches and give each piece enough space in the pot to develop a proper crust. Another common error is not trimming excess fat from the ribs before cooking, which can make your final dish greasy – leave just enough fat to keep the meat moist and flavorful. The temperature control is crucial too – cooking these ribs at too high a temperature will make them tough and chewy, so maintain a gentle simmer (never a boil) throughout the cooking process. For the best results, skim the fat from the surface every 30-45 minutes during cooking, and remember that properly cooked short ribs should be tender enough to cut with a fork but not falling completely apart.

What to Serve With Braised Short Ribs?

These rich and tender short ribs practically beg for something to soak up all that amazing sauce! Creamy mashed potatoes are my go-to choice, but buttery polenta or egg noodles work beautifully too. Since the meat is pretty hearty, I like to balance things out with some simple roasted vegetables – think Brussels sprouts, carrots, or green beans. For a complete comfort meal, you might want to add some crusty bread on the side (trust me, you’ll want to mop up every last bit of that wine-braised goodness!). If you’re serving this for company, a simple green salad with a light vinaigrette helps cut through the richness of the dish.

Storage Instructions

Keep: These tender short ribs are even better the next day! Place them in an airtight container with their sauce and pop them in the fridge for up to 4 days. The flavors will continue to develop, making them perfect for meal prep or entertaining.

Freeze: Short ribs freeze really well. Let them cool completely, then transfer to a freezer-safe container with their sauce. They’ll keep nicely for up to 3 months. I like to portion them out before freezing so I can thaw just what I need.

Reheat: To warm up your short ribs, place them with their sauce in a covered pot over low heat until heated through, about 15-20 minutes. You can also use the microwave, but I find the stovetop method helps maintain their texture better. If the sauce seems too thick, just add a splash of beef broth while reheating.

Make Ahead: These short ribs are perfect for making ahead! Cook them a day or two before your event, let them cool, then store in the fridge. The flavors will actually improve, and you can simply reheat when you’re ready to serve. This makes entertaining so much easier!

Preparation Time	20-30 minutes
Cooking Time	150-180 minutes
Total Time	170-210 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2500
• Protein: 150-170 g
• Fat: 150-180 g
• Carbohydrates: 20-30 g

Ingredients

• 2 tablespoons olive oil
• 3-4 pounds bone-in short ribs (8-10 pieces)
• Salt and pepper, to taste
• 1 large diced onion
• 2 diced celery stalks
• 2 diced carrots
• 3 cloves crushed garlic
• 2 tablespoons tomato concentrate
• 2 cups cabernet sauvignon wine
• 3 cups beef stock
• 2 bay leaves
• 1 sprig of thyme
• 1 sprig of oregano

Step 1: Preheat and Prepare the Meat

Begin by preheating your oven to 350°F (175°C).

Rinse and pat dry the meat with paper towels, ensuring it’s dry to help with browning.

Generously season the meat on both sides with salt and pepper, preparing it for browning in the Dutch oven.

Step 2: Brown the Meat

Heat 2 tablespoons of olive oil in a 6 Qt Dutch oven over medium-high heat.

Brown the meat in two batches, cooking each side for 5-6 minutes until a nice crust forms.

Once browned, transfer the meat to a plate and set aside for later use.

Step 3: Cook the Vegetables

In the same Dutch oven, add 1 diced onion and cook for 8-10 minutes until it becomes translucent and softened.

Then, add 2 stalks of diced celery and 2 diced carrots, cooking for an additional 3-5 minutes to allow them to soften and release their flavors.

Step 4: Add Garlic and Reduce the Wine

Stir in 3 smashed garlic cloves and 2 tablespoons of tomato paste, cooking for a few more minutes until the tomato paste darkens slightly.

Pour in 2 cups of wine, bring to a boil, then lower the heat to medium and simmer until the wine reduces by half, about 15-20 minutes.

Step 5: Simmer with Broth and Herbs

Add 3 cups of beef broth and stir well to combine with the reduced wine and vegetables.

Return the browned meat to the pot, nestling it among the liquid, then add bay leaves, thyme, and oregano for flavoring.

Cover with the lid and transfer the Dutch oven to your preheated oven.

Step 6: Cook and Finalize the Sauce

Cook in the oven for 2 ½ to 3 hours, or until the meat becomes tender and the flavors meld.

Once cooked, transfer the meat to a plate and cover with foil to keep warm.

Strain the sauce to remove and discard the cooked vegetables, leaving behind a smooth liquid.

Pour this liquid back into the pot and simmer it on the stove until it thickens to your desired consistency, creating a rich and flavorful sauce to serve with the tender meat.