Specimen #0112·DUTCH OVEN·Weekend Project
Dutch Oven Braised Short Ribs
Bone-in short ribs seared, then braised in red wine and beef broth until fork-tender and falling off the bone.
Ingredients
4 lbs Bone-In Short Ribs — English cut
2 cups Dry Red Wine — Cabernet or Merlot
2 cups Beef Broth
1 large Yellow Onion — diced
2 medium Carrots — diced
2 stalks Celery — diced
4 cloves Garlic — minced
2 tbsp Tomato Paste
3 sprigs Fresh Thyme
1 sprig Fresh Rosemary
2 pieces Bay Leaves
2 tbsp All-Purpose Flour — for dusting
2 tbsp Olive Oil
1 tsp Kosher Salt
1/2 tsp Black Pepper
Equipment
Dutch Oven (6-qt)
Tongs
Instant-Read Thermometer
DirectionsGet to the point
1Season 4 lbs short ribs with salt and pepper. Sear all sides in hot olive oil in a Dutch oven until deeply browned.
2Remove ribs. Saute diced onion, carrots, celery, and garlic. Add tomato paste, thyme, rosemary, and bay leaves.
3Deglaze with 2 cups red wine, add 2 cups beef broth, return ribs, and bring to a simmer.
4Cover and braise in a 300°F oven for 3 hours until fork-tender at 200-210°F internal temp.
Dad pro tip
This is the dish that makes people think you went to culinary school. Three hours of hands-off oven time does all the work while you sit on the couch looking like a genius.
Kid adjustment
Shred the meat off the bone and serve over buttered egg noodles. The rich sauce is usually a hit even with picky eaters.
Reheat
Reheat covered in the Dutch oven at 300°F for 20-25 minutes. Add a splash of beef broth if the sauce has thickened too much.
BASIS: Tested in enameled 6-qt Dutch oven at 300°F (149°C) with English-cut bone-in short ribs. USDA FSIS 145°F minimum, 200-210°F for braised tender.580 kcal · 42g protein · 12g carbs · 38g fat
USDA FoodData Central #174035
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