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dutch oven short ribs

Dutch Oven Short Ribs

Print Recipe
Experience the succulent goodness of Dutch oven short ribs, cooked to perfection. Get ready for a mouthwatering culinary adventure!
Course Main Course
Prep Time 10 minutes
Cook Time 3 hours

Equipment

  • Dutch oven (6 quart or larger)
  • Tongs
  • Cutting board
  • Chef's knife
  • Wooden spoon
  • Oven mitts

Ingredients

  • 3 lbs Beef short ribs (prefer bone in but you can use no bones; look for well marbled, high quality meat!)
  • 2 tablespoon 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 teaspoon 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.