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.
Beef Short Ribs (Bone-In, English Cut)
4–5 lb English-cut bone-in short ribs, seared, braised in wine and stock to two-thirds depth
Braised Beef Short Ribs (Bone-In English Cut, Red Wine Reduction)
3 lb bone-in English-cut beef short ribs (3–4 thick ribs), seasoned with coarse kosher salt, seared dark mahogany on all sides in Dutch oven, braised with mirepoix, tomato paste, dry red wine, and beef stock in 325°F oven with tight lid
dutch-oven Timer
Set for 180 mins @ 300°F (149°C)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Season 4 lbs short ribs with salt and pepper. Sear all sides in hot olive oil in a Dutch oven until deeply browned.
Remove ribs. Saute diced onion, carrots, celery, and garlic. Add tomato paste, thyme, rosemary, and bay leaves.
Deglaze with 2 cups red wine, add 2 cups beef broth, return ribs, and bring to a simmer.
Cover and braise in a 300°F oven for 3 hours until fork-tender at 200-210°F internal temp.
Step-by-Step Guided Instructions
Preheat oven to 300°F (149°C). Pat 4 lbs bone-in short ribs dry and season generously with salt and pepper. Dust lightly with flour. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear the ribs on all sides, about 3 minutes per side, until deeply browned. Work in batches to avoid crowding. Remove to a plate.
Do not rush the sear. That deep brown crust is the entire foundation of flavor for the braising liquid.
Reduce heat to medium. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the pot. Cook 5 minutes until softened. Add 4 minced garlic cloves and 2 tbsp tomato paste, stirring for 1 minute. Add fresh thyme sprigs, a rosemary sprig, and 2 bay leaves.
Cooking the tomato paste for a minute removes the raw tinny flavor and deepens the color and sweetness of the braising liquid.
Pour in 2 cups dry red wine and scrape up all the browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes. Add 2 cups beef broth. Nestle the seared short ribs back in, bone-side up. The liquid should come about two-thirds up the sides of the ribs. Bring to a simmer.
Use a dry red wine you would actually drink. Cheap cooking wine adds harsh flavors. A Cabernet or Merlot works perfectly.
Cover the Dutch oven with its lid and transfer to the 300°F oven. Braise for 3 hours until the meat is fork-tender and the internal temperature reads 200-210°F. Remove the ribs to a platter. Strain the braising liquid and skim the fat. Reduce on the stovetop if a thicker sauce is desired. Spoon sauce over the ribs and serve.
If you make these a day ahead and refrigerate, the fat solidifies on top and lifts right off. The flavors also deepen overnight.
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.
Shred the meat off the bone and serve over buttered egg noodles. The rich sauce is usually a hit even with picky eaters.
- Creamy mashed potatoes
- Buttered egg noodles
- Crusty sourdough bread
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.