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Beef Short Ribs in Dutch Oven

Melt-in-Your-Mouth Beef Short Ribs in Dutch Oven Bliss

This Beef Short Ribs in Dutch Oven recipe offers tender, melt-in-your-mouth goodness with minimal effort, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 4 ribs
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 4 pounds Beef Short Ribs Choose English-style, bone-in for maximum flavor and moisture.
  • 2 tablespoons Olive Oil Essential for browning the meat.
For the Aromatics
  • 1 medium Onion Diced; shallots can be swapped for a sweeter flavor.
  • 2 stalks Celery Diced; can be omitted or replaced with more carrots.
  • 2 medium Carrots Diced; parsnips can replace them for a unique taste.
  • 4 cloves Garlic Smashed; avoid using powdered.
For the Rich Base
  • 2 tablespoons Tomato Paste Adds richness; if unavailable, pureed tomatoes can be used.
  • 1 cup Red Wine Enhances flavor; substitute with beef broth and a splash of vinegar for non-alcoholic.
  • 4 cups Beef Broth Low-sodium is recommended.
For the Herbs
  • 2 leaves Bay Leaves Remove before serving.
  • 1 teaspoon Thyme Fresh or dried thyme works well.
  • 1 teaspoon Oregano Fresh can be used instead.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions for Tender Dutch Oven Beef Short Ribs
  1. Preheat your oven to 350°F (175°C).
  2. Rinse and pat dry the beef short ribs, then season them with salt and pepper.
  3. Heat olive oil in the Dutch oven over medium-high heat, add the short ribs, browning for 5-6 minutes on each side.
  4. Remove the ribs and sauté diced onion in the same pot for 8-10 minutes.
  5. Add diced celery and carrots, cooking for 3-5 minutes.
  6. Stir in smashed garlic and tomato paste, cooking for 2-3 minutes.
  7. Pour in red wine and let it boil for 15-20 minutes to reduce.
  8. Add beef broth, bay leaves, thyme, and oregano, returning the ribs to the pot.
  9. Cover and bake in the oven for 2.5 to 3 hours.
  10. Remove ribs and strain the sauce before simmering to thicken.

Nutrition

Serving: 1ribsCalories: 450kcalCarbohydrates: 10gProtein: 35gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 6mgCalcium: 60mgIron: 3mg

Notes

Browning the ribs properly is crucial for flavor; trim excess fat for the best results. Store leftovers in an airtight container for up to 4 days in the fridge, or freeze for up to 3 months.

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