Tender 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
Scale
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
