Dutch Oven Braised Short Ribs

Living in cities for the past six years has made me spoiled. It’s easy to take for granted the amount of take out options, all of the stores nearby and the easy access to many different cultural cuisines. I never had those options growing up and needless to say I took to a faster paced lifestyle with no hesitation once I moved to a city. My relationship with food has changed since I’ve begun blogging and I appreciate home cooked meals more and more, to the point that time intensive meals don’t scare me away. I decided to tackle a Dutch Oven Braised Short Ribs recipe and although it’s a labor of love, the payoff is well worth it in the end.

The reason this is a labor of love is that the meat must cook a long enough time to become tender. Undercooked short ribs will be chewy and tough while properly cooked the meat will fall off the bone. Of course using a pressure cooker is a good way to save time, I like to go the old fashioned route and appreciate the time and care it takes to makes a delicious meal. This isn’t a meal for a weeknight, but is perfect for a sunday supper.

How to use a Dutch Oven

My dutch oven is one of the best investments I’ve made in my cooking. I have a Le Creuset which comes with a high price tag but impressive quality that will last more than a lifetime. For cheaper options I’d also recommend looking into Staub or Lodge. Dutch ovens are versatile and easy to use. They can easily go from stovetop to oven, the cast iron and ceramic coating conduct heat well and evenly, and they are perfect for braising as the moisture stays in the dutch oven.

If you’ve enjoyed this recipe, please bookmark it for later and let me know if you have any questions in the comment section below! Do you use a dutch oven? Let me know which brand!

4 from 4 votes

Print

Braised Short Ribs

Comfort food is nothing without a Braised Short Ribs recipe in your back pocket. These are a labor of love but the payoff is phenomenal!

Course Main Course

Cuisine American

Keyword braised short ribs

Prep Time 20 minutes

Cook Time 3 hours

Total Time 3 hours 20 minutes

Servings 6

Calories 305 kcal

Ingredients

• 4 Beef Shanks
• Salt
• Pepper
• 2 Tbsp Vegetable Oil
• 1 Cup Onion Chopped
• 1 Cup Celery Chopped
• 1 Cup Carrot Chopped
• 3 Tbsp Flour
• 2 Tbsp Tomato Paste
• 750 Ml Red Wine Dry
• 1 Tbsp Parsley
• 1 Tbsp Thyme
• 1 Tbsp Oregano
• 1 Tbsp Rosemary
• 3 Bay Leaves
• 1 Head Garlic
• 4 Cups Beef Stock

US Customary - Metric

Instructions

1. Season beef shanks generously with salt and pepper. Brown in a dutch oven on medium-high heat on all sides. Remove from pot and set aside.

2. Add vegetable oil and onions, celery and carrot. Cook for several minutes until onion has turned translucent and celery and carrot have softened.

3. Stir in flour and tomato paste. Cook for several minutes or until flour is no longer raw.

4. Add red wine and bring to a boil.

5. Return beef shanks to dutch oven and lower heat to a simmer. Cook uncovered for 20 minutes or until liquid has reduced by half and alcohol has cooked off.

6. Add in seasonings and beef stock. 

7. Cook covered for 2-3 hours in the oven at 350 degrees. Serve when tender and meat is coming off the bone. Enjoy!

Nutrition Facts

Braised Short Ribs

Amount Per Serving

Calories 305 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 4g 20%

Cholesterol 26mg 9%

Sodium 437mg 18%

Potassium 959mg 27%

Total Carbohydrates 16g 5%

Dietary Fiber 2g 8%

Sugars 4g

Protein 19g 38%

Vitamin A 77.2%

Vitamin C 11.4%

Calcium 9.2%

Iron 21.5%

* Percent Daily Values are based on a 2000 calorie diet.

Arya’s Corner

Are all cats weirdos? I often wonder that because mine certainly is. She actually loves water and will hunker down in the sink and cry until we turn on the faucet. So strange!