Hey there, fellow foodies! We’re gonna dive headfirst into the delightful world of Dutch oven short ribs! Now, brace yourself for a lip-smacking adventure, as we braise these succulent beefy wonders to perfection. So grab your aprons and let’s get cookin’!
How to make the best dutch oven short ribs
Alrighty, my friends, let me walk you through this mouthwatering recipe. First, get your hands on some top-notch short ribs. Now, I ain’t kiddin’ when I say this is the most crucial part. Choose the juiciest, most marbled pieces of beef you can find! Oh, and make sure to brown those beauties in the Dutch oven before adding any other goodies. That’ll seal in all the flavors and keep ’em locked in ’til they’re fork-tender.
Next, it’s time for the magic potion! Toss in some chopped onions, carrots, and garlic to amp up the taste. Pour in some beef broth, red wine, or even a bit of beer! You heard me right, my pals, a splash of brewsky adds a whole new dimension to the dish. Sprinkle in a handful of fresh herbs and spices, and don’t be shy with the dashes of salt and pepper. Let all that goodness simmer and mingle, as your kitchen fills with heavenly aromas.
Now, here’s the secret to melt-in-your-mouth ribs: low and slow! Pop that Dutch oven in the oven and let the ribs braise away for a good few hours. Trust me, it’s worth the wait! You’ll end up with a tender, flavorful, fall-off-the-bone masterpiece that’ll leave your taste buds dancing!
Choosing the best short ribs
Alright, folks, listen up! When it comes to short ribs, it’s all about the meat, the whole meat, and nothing but the meat! Look for ribs with generous marbling, as those fat veins are gonna turn into delicious richness during braising. If you spot ribs that are a bit thinner at one end, go for those, ’cause they’ll cook more evenly.
Now, you can choose between bone-in or boneless ribs. Personally, I’m all for those bone-in beauties. The bone adds extra flavor to the dish and gives it that rustic charm. Plus, gnawing on the bones is just plain fun, ain’t it?
How to serve
Alrighty, your short ribs are ready to shine! Serve ’em up on a platter with a generous drizzle of that mouthwatering braising liquid. Don’t forget to sprinkle some fresh herbs on top, ’cause we eat with our eyes first, don’t we?
What side dishes to serve
Okay, folks, let’s talk sides! Now, you could go with the classic mashed potatoes, and I won’t blame ya. But if you wanna venture into flavor town, how about some roasted Brussels sprouts? Yeah, I know, some of y’all might think they’re the veggie version of Brussels sprouts, but trust me, roasting ’em brings out a whole new level of awesomeness!
Another winner is a refreshing green salad with tangy vinaigrette. It’ll balance out the richness of the ribs and keep your palate dancing. Or hey, why not whip up some garlic butter sautéed mushrooms? They’ll add that umami punch to your meal, and you won’t be able to resist!
How to store and reheat
Okay, let’s face it, you probably won’t have any leftovers ’cause these ribs are irresistible! But on the off chance you do, here’s the deal. Store those precious gems in an airtight container in the fridge. They’ll stay good for a couple of days, but I betcha they won’t last that long!
Now, when it’s time to reheat, do it low and slow, just like the first time around! Pop ’em back in the Dutch oven, add a splash of broth to keep ’em moist, and gently warm ’em up. Don’t rush this process, folks; patience is a virtue, and it’ll reward you with tender, heavenly bites all over again!
Overall, Dutch oven short ribs are a culinary adventure worth taking! From choosing the perfect ribs to savoring the end result, every step is a joyride. And the best part is, you can tweak the recipe to suit your taste buds! Add a hint of spice, throw in some root veggies, or even go crazy with the herbs!
So, my fellow food enthusiasts, thank you for joining me on this flavorful journey. I hope you whip up a batch of these luscious short ribs soon and let your taste buds do the happy dance! And remember, there’s no such thing as too much good food. Keep cookin’, keep experimentin’, and keep smilin’! Happy braising, y’all!
OTHER RECIPES YOU’LL LOVE
Dutch Oven Short Ribs
Experience the succulent goodness of Dutch oven short ribs, cooked to perfection. Get ready for a mouthwatering culinary adventure!
Ingredients
- 3 lbs Beef short ribs (prefer bone in but you can use no bones; look for well marbled, high quality meat!)
- 2 tbsp Vegetable oil
- 1 piece Large onion
- 3 piece Carrots (peeled and chopped)
- 4 cloves Garlic (minced)
- 2 cups Beef broth
- 1 cup Red wine (feel free to use your favorite variety!)
- 2 sprigs Fresh thyme
- 2 pieces Bay leaves
- 1 tsp Dried rosemary
- Salt and pepper (to taste)
Instructions
Prepping the ribs
Preheat your oven to 325°F (165°C).
Season the short ribs generously with salt and pepper on all sides.
Place your Dutch oven on the stovetop over medium-high heat.
Add the vegetable oil to the pot, and once it's hot, carefully sear the short ribs until they develop a beautiful brown crust. Use the tongs to turn them around for even browning.
Once the ribs are seared, transfer them to a plate and set them aside.
Sautéing the Aromatics
In the same Dutch oven, add the diced onion, chopped carrots, and minced garlic.
Sauté the veggies until they become tender and slightly caramelized, usually about 5 minutes.
Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it simmer for a couple of minutes to reduce slightly.
Braising the Ribs
Return the seared short ribs to the Dutch oven, arranging them in a single layer.
Add the beef broth, fresh thyme sprigs, bay leaves, and dried rosemary.
Bring the liquid to a simmer, then cover the Dutch oven with its lid.
Place the Dutch oven in the preheated oven and let it braise for about 2.5 to 3 hours or until the meat is fork-tender and practically falling off the bone.
The waiting game
Once the ribs are done braising, remove the Dutch oven from the oven using your trusty oven mitts.
Gently transfer the short ribs to a serving platter and cover them loosely with foil to keep warm.
Making the Sauce (Optional)
If you prefer a thicker sauce, skim off any excess fat from the liquid in the Dutch oven.
Place the Dutch oven back on the stove over medium heat.
Let the sauce simmer and reduce until it reaches your desired consistency. Season with pepper and salt to taste.
Serving the deliciousness
Pour the rich sauce over the short ribs on the serving platter, or serve it on the side.
Garnish with some fresh thyme leaves for an extra pop of flavor.