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Savory Beef Short Ribs in Dutch Oven

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These savory beef short ribs cooked in a Dutch oven are a cozy, slow-cooked dish with tender meat, rich sauce, and aromatic vegetables. Perfect for a comforting weekend meal.

Ingredients

  • 3 to 4 lbs bone-in beef short ribs
  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 1 cup red wine (or substitute with beef broth)
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 4–5 sprigs fresh thyme
  • 2 bay leaves
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. Season short ribs generously with salt and pepper.
  3. Heat olive oil in a Dutch oven over medium-high heat. Sear short ribs on all sides until browned. Remove and set aside.
  4. In the same pot, sauté onion, carrots, and celery until softened, about 5–7 minutes. Add garlic and cook for 1 more minute.
  5. Stir in tomato paste and cook for 2 minutes. Sprinkle in flour and stir to combine.
  6. Slowly pour in red wine (or broth), scraping up any browned bits from the bottom of the pot.
  7. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Stir to combine.
  8. Return the short ribs to the pot, bring to a simmer, then cover and transfer to the oven.
  9. Bake for 2.5 to 3 hours, or until the meat is fork-tender.
  10. Remove from oven. Discard bay leaves and thyme stems. Skim off excess fat.
  11. Serve hot over mashed potatoes, polenta, or egg noodles.

Notes

  • Use boneless short ribs for a leaner version and reduce cooking time slightly.
  • Add mushrooms for an earthy depth of flavor.
  • Red wine adds richness, but broth alone works well too.
  • Leftovers improve in flavor and can be stored up to 4 days in the fridge or 3 months in the freezer.

Nutrition

Find it online: https://cookedbymaya.com/savory-beef-short-ribs-in-dutch-oven/