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!
The first time I had braised short ribs, 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 Short Ribs?
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 Short Ribs In A Dutch Oven
While the list of ingredients may be long, this dish is actually quite easy 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 in flour, tomato paste, garlic, mustard powder, and salt.
- Deglaze & Simmer: Add wine and deglaze the bottom of the pan, using a wooden spoon to 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 2.5 to 3 hours until the meat falls off the bone easily. Remove every half hour or so to spoon the liquid over the ribs.
It is so delicious, like a 5-star restaurant right at home!
How To Serve Short Ribs
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 or parmesan risotto make a delicious base for the meat. Serve them with a side of creamy asparagus or roasted eggplant.
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 blackberry cobbler!
Recipe Notes:
- Make sure to sear all sides of the ribs because this will yield the best flavor!
- 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.
More Beef Recipes
- French Dip Sandwich – lusciously tender meat!
- Easy Mongolian Beef – ready in 20 mins
- Slow Cooker Beef Burritos – perfect entree!
- Steak Fajitas – fresh, easy & delicious
- Beef Rouladen – old-fashioned, hearty flavors
Braised Beef Short Ribs
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
- ¼ teaspoon crushed red pepper flakes
- 750 ml Cabernet Sauvignon or red wine of your choice (3 cups)
- 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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Main Course
Cuisine French© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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This is my go to recipe every time I make short ribs. I’ve learned a few things through trial, error and experimentation. I season my ribs with Montreal Steak Seasoning. We love the stuff. I use the whole bottle of a red blend wine, specifically a Hahn GSM, Grenache, Syrah, Mourvèdre California red blend. Purchased at the grocery store, maybe $20 or less. It’s very drinkable too. I find cabs to be too off putting and bitter when combined with beef, but that’s me. We double the veggies, halve them and place them on top of the meat and in the sauce. We like them to retain texture. But anyway that’s us. We made this yesterday and it was sublime…leftovers today!
Thank you for sharing Donna! I’m so happy to hear how much you love these short ribs. They’re a favorite over here too!
Can you use bone broth or vegetable broth instead of beef broth?
Hi Kathleen, that should work well in this recipe.
Looks great, however we don’t drink wine. What is a good substitute? Thanks
Hi Bernie, you can add additional beef stock in place of the wine! Have fun cooking!
i served it with fried new potatoes and asparagus my wife ate herself to sleep!!!!!!!!
I just finished making these for tonight’s dinner and wow what a terrific meal. I think I could drink the gravy. Can’t wait for leftovers tomorrow. Definitely a keeper