Go Back Email Link
+ servings
Dutch Oven Braised Short Ribs

Braised Short Ribs

Michelle Boulé
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!
3.84 from 6 votes
Prep Time 20 mins
Cook Time 3 hrs
Total Time 3 hrs 20 mins
Course Main Course
Cuisine American
Servings 6
Calories 305 kcal


  • Wooden Spoon
  • Chef's Knife
  • Cutting Board
  • Lodge Dutch Oven


  • 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


  • 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.
  • Add vegetable oil and onions, celery and carrot. Cook for several minutes until onion has turned translucent and celery and carrot have softened.
  • Stir in flour and tomato paste. Cook for several minutes or until flour is no longer raw.
  • Add red wine and bring to a boil.
  • 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.
  • Add in seasonings and beef stock. 
  • Cook covered for 2-3 hours in the oven at 350 degrees. Serve when tender and meat is coming off the bone. Enjoy!


Calories: 305kcalCarbohydrates: 16gProtein: 19gFat: 7gSaturated Fat: 4gCholesterol: 26mgSodium: 437mgPotassium: 959mgFiber: 2gSugar: 4gVitamin A: 3860IUVitamin C: 9.4mgCalcium: 92mgIron: 3.9mg
Keyword braised short ribs
Tried this recipe?Let us know how it was!