These Braised Beef Short Ribs are so tender and flavorful! There’s nothing better than a rich and delicious beef dish that falls off the bone! Made in a Dutch oven, it is pure comfort food heaven!
Serve the short ribs over mashed potatoes with dinner rolls for an epic dinner the family will love!
This recipe was originally published on Spend With Pennies where I am a contributor.
The first time I had braised short ribs was in Napa Valley and I was instantly in love. Of course, I had them at a 5-star restaurant so I figured they were hard to make – wrong!
The list of ingredients might seem long, but it’s a pretty easy recipe and the end results will leave your mouth watering for a bite of tender and juicy beef that’s baked in a rich red wine reduction!
What Are They?
They are the five ribs in the chuck/shoulder portion of the cow. The meat around them is overworked and doesn’t make for great steaks, but it does have a lot of flavors and with the proper cooking method, braising, the meat will be as tender as a roast!
There are a few different styles of beef short ribs.
- English-Style Short Ribs: This means that the ribs are cut between individual bones and they can be between 3 and 6 inches in length.
- Flanken-Style Ribs: These ribs are cut across the bones and usually have 3 bones in them.
While both as delicious, for this recipe, we are using English-style short ribs.
How To Cook Them In A Dutch Oven
While the list of ingredients may be long, this dish is actually quite simple to prepare and the taste is so worth it!
Sear: Brown the ribs in vegetable oil. Sear them in batches and transfer to a clean plate to rest while preparing the rest of the dish.
Saute: Saute vegetables and add the flour, tomato paste, garlic, mustard powder, and salt.
Deglaze & Simmer: Add wine and deglaze the bottom of the pan and use a wooden spoon to deglaze the bottom and get off all the yummy brown bits. Add the ribs back in and simmer until the wine has reduced by half, about 20 minutes.
Bake: After reducing, add the beef stock and fresh herbs. Finally, cover and bake for 2 1/2 to 3 hours until the meat falls off the bone easily. Remove from the oven every half hour or so to spoon the liquid over the ribs.
How To Serve:
This dish is going to WOW your family and the flavor is incredible! Once cooked, you can serve them on or off the bone.
Mashed potatoes will make a delicious base for the meat. Serve them with a side of roasted veggies or cheddar biscuits.
I highly recommend pairing it with a glass of red wine sangria and following it up with a rich dessert like flourless chocolate cake or something fruity like strawberry rhubarb crisp!
Recipe Notes:
- Make sure to sear all sides of the ribs because this will yield the best flavor! And the brown bits that stick to the bottom will add extra flavor to the juice once deglazed.
- These are actually BETTER the next day! So if you’re making them for a special occasion, I highly recommend doing all the work the day before and simply reheat them! I usually reheat in the microwave for ease and remove the meat from the bone before reheating.
- Braised short ribs will stay good in an airtight container in the refrigerator for 3 to 4 days.
- The meat is going to shrink as it is baked, usually between 25 and 50%. A lot of the fat from the meat is going to render off, and you’ll want to skim it off the top of the sauce.
Just look at how tender that meat is! The recipe is a real winner and perfect for a cozy family night at home or a special occasion!
More Delicious Beef Recipes
Beef Short Ribs
Pin It For LaterClick the button above to save this delicious recipe to your board!
👋 Let’s Connect!
If you’ve tried this recipe please let me know how you liked it in the comments below and leave a review, I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos!
Beef Short Ribs
Equipment
- Dutch Oven
Ingredients
- 5 pounds short ribs about 6 English style ribs
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 3 Tablespoons vegetable oil
- 2 celery stalks diced
- 1 Vidalia onion diced
- 2 shallots minced
- 12 baby carrots or 3 medium carrots diced
- 3 Tablespoons all-purpose flour
- 2 teaspoons kosher salt
- 1 Tablespoon tomato paste
- 2 Tablespoons garlic paste or minced garlic
- 1 teaspoon ground mustard powder
- 1/4 teaspoon crushed red pepper flakes
- 750 ml Cabernet Sauvignon or red wine of your choice
- 4 cups beef stock
- 6 sprigs fresh thyme
- 4 sprigs fresh oregano
- 4 sprigs fresh rosemary
- 2 bay leaves fresh or dried
Instructions
- Season the short ribs with salt and pepper covering all sides of the meat.
- Heat the oil in a large Dutch oven over medium heat and sear the ribs in batches, 2 to 3 ribs at a time, searing each side for about 45 seconds. Transfer to a plate and finish searing the rest of the meat.
- Remove some of the excess oil/fat from the Dutch oven, making sure to leave some. Add the celery, onions, shallots, and carrots and saute until soft and translucent, about 5 minutes.
- Add in the flour, salt, tomato paste, garlic, mustard powder, and red pepper flakes and stir frequently for about 1 minute.
- Add in the wine and use your spoon to scrape and deglaze the bottom of the pot. Add the ribs back in and spoon the wine over them, then allow them to simmer and the wine to reduce for about 20 minutes. Meanwhile, preheat oven to 350°F.
- Add in the beef stock and herbs then cover and bake in the oven for about 2 hours and 45 minutes. The meat should be falling off the bone when done.
- Once done cooking, remove the ribs. Skim the excess fat off of the top of the sauce, remove the bay leaves and discard fat and bay leaves.
Video
Notes
- Make sure to sear all sides of the ribs because this will yield the best flavor! And the brown bits that stick to the bottom will add extra flavor to the juice once deglazed.
- These are actually BETTER the next day! So if you’re making them for a special occasion, I highly recommend doing all the work the day before and simply reheat them!
- Braised short ribs will stay good in an airtight container in the refrigerator for 3 to 4 days.
- The meat is going to shrink as it is baked, usually between 25 and 50%. A lot of the fat from the meat is going to render off, and you’ll want to skim it off the top of the sauce.
Rebecca Hubbell says
We usually remove the meat from the bone and simply reheat in the microwave. If you want the more impressive look of the bone in then I would serve them they day they are made. Enjoy!
Emmilee Chiappino says
Planning on making this for my SO for Valentine’s day and wanted to make it the day before as you recommended! Can you advise the best way to re-heat this meal when preparing it the day after you cooked it?
Thanks! 🙂
Rebecca Hubbell says
I’m so glad you enjoyed it!
Diane says
I made this recipe for my family last night and it was a hit.
I made it in the crockpot on high for 3 hours. I also removed the meat and puréed the juices and it was amazing, thank you
Rebecca Hubbell says
Hi Diane, if you don’t have a Dutch oven, the best alternative is doing all of the stovetop steps in a large deep skillet or saucepan then transferring to a slow cooker and cooking on high for 3 hours or on low for 5 to 6.
Diane says
I’m interested in making this recipe but do not have a Dutch oven. Do you think it will cook the same in another type of pan. And should the temperature be lowered.
Beth says
This recipe was outstanding! The flavors were so rich and delicious. My family continued to comment how good the sauce tasted. In the end, we had sauce left and I made meatballs and added them to the sauce and served over noodles. A true keeper.
Rebecca Hubbell says
I’m so glad you enjoyed them!!!
Tanya Jennings says
PHENOMENAL RECIPE! Like lick the plate and pray there’s more delish! Skipped the red pepper cause hubby doesn’t like any spice but OMG the flavor and the gravy that magically thickens. Excellent. Will make again!!
Cat says
This was so good. Super simple to make.