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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.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
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.