These savory beef short ribs cooked in a Dutch oven are a comforting, slow-cooked masterpiece. The meat becomes fall-off-the-bone tender, bathed in a rich, flavorful sauce with aromatic vegetables, herbs, and a splash of red wine or broth. It’s the kind of meal that fills the house with warmth and mouthwatering smells—perfect for a cozy weekend dinner.
Why You’ll Love This Recipe
I love how this dish transforms a tough cut of meat into melt-in-your-mouth goodness with just a bit of time and patience. Cooking the short ribs in a Dutch oven helps to lock in moisture and flavor, creating a beautifully deep and savory sauce. It’s also versatile—I can serve it over mashed potatoes, creamy polenta, or even wide egg noodles. Plus, the leftovers taste even better the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Bone-in beef short ribs
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Olive oil
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Yellow onion
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Carrots
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Celery
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Garlic cloves
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Tomato paste
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All-purpose flour
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Red wine (or beef broth as a substitute)
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Beef broth
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Worcestershire sauce
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Fresh thyme
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Bay leaves
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Salt
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Black pepper
Directions
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I start by seasoning the short ribs generously with salt and pepper.
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Then, I heat olive oil in a Dutch oven over medium-high heat and sear the ribs on all sides until they’re browned. I remove them and set them aside.
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In the same pot, I sauté chopped onions, carrots, and celery until soft, adding the garlic at the end for about a minute.
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I stir in the tomato paste and cook for another 2 minutes before sprinkling in flour to thicken the sauce.
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Slowly, I pour in red wine (or broth), scraping up the browned bits from the bottom.
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I add the beef broth, Worcestershire sauce, thyme, and bay leaves, then return the ribs to the pot.
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I bring everything to a simmer, cover the pot, and transfer it to a 325°F (163°C) oven.
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I let it cook for about 2.5 to 3 hours until the meat is fork-tender.
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Once done, I discard the bay leaves and thyme stems, skim off excess fat, and serve.
Servings and timing
This recipe serves 4 to 6 people. The total cooking time is around 3.5 to 4 hours, including prep, searing, and slow-cooking in the oven.
Variations
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I sometimes swap red wine with balsamic vinegar and extra broth for a tangier flavor.
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For a smoky twist, I use smoked paprika or a bit of chipotle in adobo.
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Adding mushrooms gives it an earthy depth that pairs great with mashed potatoes.
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If I want a lighter version, I use boneless short ribs and trim extra fat before cooking.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I gently warm the ribs and sauce in a covered pot over low heat until heated through. If they’ve thickened too much, I add a splash of broth. These also freeze well for up to 3 months—just thaw overnight in the fridge before reheating.
FAQs
How do I know when the short ribs are done?
I check if the meat is fork-tender and easily pulls away from the bone. That’s the sign they’re perfectly cooked.
Can I make this ahead of time?
Absolutely. I often make it a day in advance—the flavors deepen overnight, and it reheats beautifully.
What can I serve this with?
I usually go for mashed potatoes, polenta, or crusty bread. They all soak up the sauce wonderfully.
Can I use boneless short ribs?
Yes, I’ve done that before. They cook a bit faster, and I just keep an eye on the doneness around the 2 to 2.5-hour mark.
What if I don’t have a Dutch oven?
A heavy oven-safe pot with a tight lid works too. I’ve even used a deep baking dish covered tightly with foil in a pinch.
Conclusion
This savory beef short ribs recipe is all about comfort and flavor. It’s simple to prepare but feels like a special occasion meal. I love how the Dutch oven does all the heavy lifting, turning humble ingredients into something truly unforgettable. Whether it’s a family dinner or a cozy night in, this dish always hits the spot.
