Tender Beef Short Ribs Braised in Dutch Oven Recipe
Introduction
Beef short ribs braised in a Dutch oven create a rich, tender dish perfect for comforting meals. Slow-cooked with aromatic ingredients, the ribs develop deep, savory flavors that melt in your mouth.
Ingredients
- 2 pounds beef short ribs
- 1 large onion, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
Instructions
- Step 1: Heat your Dutch oven over medium-high heat and brown the beef short ribs on all sides until they develop a deep, golden crust. Remove and set aside.
- Step 2: Add the sliced onion and minced garlic to the pot and sauté until softened and fragrant, about 3-5 minutes.
- Step 3: Return the ribs to the Dutch oven, pour in the beef broth, ensuring the ribs are mostly submerged. Bring to a simmer.
- Step 4: Cover the pot with a lid and reduce the heat to low. Let it braise gently for 2.5 to 3 hours, or until the ribs are tender and easily pull away from the bone.
- Step 5: Remove the ribs and let the sauce simmer uncovered if you wish to thicken it before serving.
Tips & Variations
- For extra flavor, sear the ribs in batches to avoid overcrowding the pot, ensuring a better crust.
- Add herbs like thyme or rosemary during braising for an aromatic boost.
- Consider adding vegetables such as carrots or celery along with the onions for a heartier sauce.
Storage
Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the meat from drying out. You can also freeze the meat and broth for up to 3 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a slow cooker instead of a Dutch oven?
Yes, after browning the ribs and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours until tender.
What can I serve with beef short ribs?
Beef short ribs pair well with creamy mashed potatoes, polenta, or roasted vegetables to soak up the rich braising sauce.
PrintTender Beef Short Ribs Braised in Dutch Oven Recipe
This classic Beef Short Ribs recipe uses a Dutch oven to create tender, flavorful meat by browning the ribs and slow braising them with onion, garlic, and beef broth. The rich, hearty dish is perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Braising
- Cuisine: American
Ingredients
Beef Short Ribs
- 3 lbs beef short ribs
Aromatics
- 1 large onion, sliced
- 4 cloves garlic, minced
Liquids
- 4 cups beef broth
Additional
- Salt and pepper, to taste
- 2 tbsp vegetable oil or olive oil
Instructions
- Prepare the short ribs: Pat the beef short ribs dry with paper towels and season them generously with salt and pepper on all sides.
- Brown the ribs: Heat the vegetable oil in a Dutch oven over medium-high heat. Add the short ribs in batches, making sure not to overcrowd the pot, and brown them well on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
- Sauté aromatics: In the same Dutch oven, add the sliced onion and minced garlic. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 5 minutes.
- Add broth and ribs: Return the browned short ribs to the Dutch oven and pour in the beef broth. The liquid should partially cover the ribs.
- Braise until tender: Bring the mixture to a simmer, then cover the Dutch oven with its lid and reduce the heat to low. Let the ribs braise gently for about 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
- Serve: Once tender, carefully remove the short ribs from the Dutch oven. Skim any excess fat from the surface of the braising liquid if desired. Serve the ribs with the braising liquid spooned over or reduced into a sauce.
Notes
- For deeper flavor, deglaze the Dutch oven with a splash of red wine after browning the ribs, scraping up any browned bits before adding the broth.
- Short ribs are best cooked low and slow to break down connective tissue, ensuring a tender result.
- Leftover short ribs can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Serve with mashed potatoes or crusty bread to soak up the flavorful sauce.
Keywords: Beef Short Ribs, Dutch Oven, Braised Short Ribs, Comfort Food, Slow Cooking
