Braised Beef Short Ribs in Dutch Oven recipe became my go-to meal prep secret when life got busy and the workdays ran long. During the busy seasons at work, when overtime hours stacked up, I still wanted something hearty and homemade for my family to enjoy.
So I would use the weekend to make a big pot of these rich, tender short ribs. Slow-cooked in the Dutch oven with simple ingredients, they fill the kitchen with the most comforting smells. I love how this Braised Beef Short Ribs tastes like you’ve been cooking all day, even when you haven’t. This Braised Beef Short Ribs in Dutch Oven has been a true lifesaver for those busy weeks, and I hope it brings the same cozy comfort to your home too.
Love this recipe? Try my Italian beef recipe and sirloin tip roast recipe as well.
Ingredients for Braised Beef Short Ribs Dutch Oven recipe
- Bone-in beef short ribs
- Olive oil
- Yellow onion
- Carrots
- Celery stalks
- Garlic cloves
- Tomato paste
- Dry red wine (like Cabernet Sauvignon or Merlot)
- Beef broth
- Fresh thyme
- Fresh rosemary
- All-purpose flour
- Salt and freshly ground black pepper
Instructions for Braised Beef Short Ribs Dutch Oven recipe
- Preheat your oven to 325°F.
- Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 5 to 7 minutes, stirring often, until softened. Remove the vegetables to a plate and set aside.
- Season the short ribs generously with salt and freshly ground black pepper. Lightly dredge each rib in flour, shaking off any excess.
- Add the remaining 2 tablespoons of olive oil to the Dutch oven. Sear the dredged short ribs in batches, about 3 to 4 minutes per side, until deeply browned. Remove the ribs and set aside with the vegetables.
- Pour the dry red wine into the Dutch oven to deglaze the pan, scraping up all the browned bits from the bottom. Simmer for 2 to 3 minutes to reduce slightly.
- Stir in the beef broth and tomato paste, mixing until the tomato paste dissolves. Season the liquid with additional salt and freshly ground black pepper to taste.
- Return the seared short ribs and sautéed vegetables to the Dutch oven. Add the thyme and rosemary sprigs around the ribs.
- Cover with the lid and transfer the Dutch oven to the oven. Braise for 2½ to 3 hours, until the ribs are fork-tender and the meat is almost falling off the bone.
- Skim any excess fat from the surface of the sauce, this is optional.
- Serve the short ribs and vegetables over creamy mashed potatoes, ladling plenty of the rich sauce over the top.
Tips & Substitutions
- Pick the right ribs:
Bone-in short ribs are the best choice for rich flavor and tender, fall-apart meat. Boneless can work too, but the flavor won’t be quite as deep. - Flour matters:
Lightly dredging the ribs in flour before searing helps create a silky, rich sauce. Don’t skip this little step, it will make a big difference. - No red wine?
You can substitute with extra beef broth if you prefer not to cook with wine. A splash of balsamic vinegar can also add a touch of depth. - Make it ahead:
This dish tastes even better the next day! Cook it fully, let it cool, and then gently reheat over low heat when you’re ready to serve. - Thicker sauce tip:
If you want an even thicker sauce, remove the ribs after braising and simmer the sauce uncovered on the stovetop for 5–10 minutes before serving.
Storage & Reheating Braised Beef Short Ribs Dutch Oven
- Storing:
Let the short ribs cool completely, then transfer the meat, vegetables, and sauce into an airtight container. Store in the refrigerator for up to 4 days. The flavors just get better as it sits! - Freezing:
This dish freezes beautifully. Place cooled Braised Beef Short Ribs Dutch Oven Recipe in a freezer-safe container or heavy-duty freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating. - Reheating:
Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. If the sauce has thickened too much, add a splash of beef broth or water to loosen it up. For individual portions, microwave Braised Beef Short Ribs Dutch Oven Recipe until heated through.
Braised Beef Short Ribs Dutch Oven Recipe
Servings: 4
Ingredients
- 3 to 4 pounds bone-in beef short ribs
- 3 tablespoons olive oil divided
- 1 medium yellow onion chopped
- 3 carrots peeled and chopped
- 2 celery stalks chopped
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 1 cup dry red wine such as Cabernet Sauvignon or Merlot
- 2½ cups beef broth
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ¼ cup all-purpose flour for dredging
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 325°F.
- Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook for 5 to 7 minutes, stirring often, until softened. Remove the vegetables to a plate and set aside.
- Season the short ribs generously with salt and freshly ground black pepper. Lightly dredge each rib in flour, shaking off any excess.
- Add the remaining 2 tablespoons of olive oil to the Dutch oven. Sear the dredged short ribs in batches, about 3–4 minutes per side, until deeply browned. Remove the ribs and set aside with the vegetables.
- Pour the dry red wine into the Dutch oven to deglaze the pan, scraping up all the browned bits from the bottom. Simmer for 2–3 minutes to reduce slightly.
- Stir in the beef broth and tomato paste, mixing until the tomato paste dissolves. Season the liquid with salt and freshly ground black pepper to taste.
- Return the seared short ribs and sautéed vegetables to the Dutch oven. Add the thyme and rosemary sprigs around the ribs.
- Cover with the lid and transfer the Dutch oven to the oven. Braise for 2½ to 3 hours, until the ribs are fork-tender and the meat is almost falling off the bone.
- Skim any excess fat from the surface of the sauce (optional).
- Serve the short ribs and vegetables over creamy mashed potatoes, spooning plenty of the rich sauce on top.
Notes
- Lightly dredging the ribs in flour helps create a velvety, rich sauce.
- Use a dry red wine you enjoy sipping, I usually use Cabernet Sauvignon, Merlot, or Pinot Noir.
