Juicy Beef Short Ribs in a Dutch Oven

The Perfect Comfort Food Experience

Ever taken a bite of fall-off-the-bone beef short ribs and felt your taste buds dance? Cooking these babies in a Dutch oven elevates them to a whole new level of juiciness and flavor. Plus, this recipe is so simple, you’ll wonder how you ever lived without it!

These beef short ribs are not just any regular dinner; they’re a soul-soothing, one-pot wonder! You can stick to your comfy couch instead of stressing over tons of dishes later. Who doesn’t love that?

Why Make This Recipe

First off, let’s talk about easy cleanup. We’re using a Dutch oven, which means just one pot does the trick. Easy peasy!

Secondly, it’s family-friendly! Who can resist tender beef with rich, savory flavors? You’ll have everyone coming back for seconds.

And let’s be real—this dish screams comfort food! It’s like getting a hug from the inside out. 🥰

Ingredients

You don’t need fancy stuff — just these basics!

• 4 lbs beef short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• Salt and pepper, to taste
• Fresh herbs (like thyme or rosemary), for garnish

Directions

Let’s dive into making these succulent short ribs!

1. Heat your Dutch oven over medium-high heat and add the olive oil.
2. Season the beef short ribs with salt and pepper, then brown them on all sides in the Dutch oven. Remove and set aside.
3. In the same pot, toss in the chopped onion and garlic, sautéing until they soften.
4. Pour in the red wine, scraping up all those delicious browned bits from the bottom.
5. Add the beef broth, tomato paste, and Worcestershire sauce, then return the short ribs to the pot.
6. Bring to a simmer, cover, and reduce the heat to low. Cook for about 2 to 3 hours until tender.
7. Serve warm, garnished with fresh herbs. Voilà!

How to Make Juicy Beef Short Ribs in a Dutch Oven (Overview)

Alright, imagine this: You start by browning those short ribs in olive oil until they’re gloriously golden. Then, you sauté some onion and garlic. Don’t skip toasting the garlic — it makes all the difference! Once you’ve got that rich base, pour in some robust red wine, followed by broth and other goodies. Let it simmer low and slow. Seriously, the smell will have your neighbors knocking at your door!

Don’t forget to garnish with some fresh herbs. It adds that pop of color and a nice touch of freshness. 🌿

How to Serve Juicy Beef Short Ribs in a Dutch Oven

Think about serving these ribs with some creamy mashed potatoes or buttered noodles to soak up that delicious gravy. You can also pair them with some roasted vegetables for a delightful crunch. The aroma will fill your space, making everyone feel right at home. Who doesn’t love a cozy meal?

How to Store Juicy Beef Short Ribs in a Dutch Oven

These goodies keep well! Store them in your fridge for up to 3–4 days. If you want to save them longer, pop them in the freezer, where they’ll stay good for up to 3 months.

When reheating, try warming them slowly in the oven or stovetop. That way, they’ll stay juicy and delicious!

Tips to Make Juicy Beef Short Ribs in a Dutch Oven

• Timing is key: The longer you let those short ribs simmer, the more tender they become.
• Use a good-quality red wine. Trust me, it makes a difference in flavor.
• If you’re after a slight kick, throw in some red pepper flakes when you sauté the veggies. 🔥
• Make it ahead of time! It only gets better overnight in the fridge.
• Want it a little thicker? After cooking, remove the short ribs and let the sauce simmer uncovered until it reaches your desired consistency.

Variation

Feeling adventurous? Try swapping out the red wine for cooked stout for an earthy twist. You can also use plant-based short ribs if you’re looking for a vegan option. Just remember to adjust cooking times accordingly since they might cook faster!

FAQs

Can I substitute the beef broth?
Absolutely! Use vegetable broth if you’re going for a lighter flavor or don’t have beef on hand.

How can I make this dish ahead of time?
You can prep everything and put it all in the Dutch oven up to 2 hours ahead. Just heat it up when you’re ready to serve!

What if I don’t have a Dutch oven?
Don’t fret! You can use any heavy pot with a tight-fitting lid. The goal is to keep that moisture in.

📌 Pin this recipe for your next cozy dinner night!

Beef Short Ribs

This Dutch oven recipe for beef short ribs delivers tender, flavorful meat that cooks in one pot for easy cleanup and a comforting experience.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 550

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 lbs beef short ribs
• 2 tablespoons olive oil For browning the ribs
• 1 onion chopped onion
• 4 cloves garlic minced
• 2 cups beef broth Can be substituted with vegetable broth
• 1 cup red wine Use a good-quality wine for better flavor
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• Salt and pepper To taste
• Fresh herbs Like thyme or rosemary, for garnish

Method

 

Preparation

1. Heat your Dutch oven over medium-high heat and add the olive oil.
2. Season the beef short ribs with salt and pepper, then brown them on all sides in the Dutch oven. Remove and set aside.
3. In the same pot, toss in the chopped onion and garlic, sautéing until they soften.
4. Pour in the red wine, scraping up all those delicious browned bits from the bottom.
5. Add the beef broth, tomato paste, and Worcestershire sauce, then return the short ribs to the pot.
6. Bring to a simmer, cover, and reduce the heat to low. Cook for about 2 to 3 hours until tender.
7. Serve warm, garnished with fresh herbs.

Notes

For the best results, let the ribs simmer longer for maximum tenderness. This dish pairs nicely with creamy mashed potatoes or roasted vegetables. Store leftovers in the fridge for up to 3-4 days, or freeze for up to 3 months.