Savory Dutch Oven Short Ribs
When it comes to comfort food, nothing beats a batch of fall-off-the-bone Dutch oven short ribs. This recipe is packed with rich flavor, simple ingredients, and that cozy, slow-cooked magic that makes your kitchen smell like a five-star restaurant.
If you’re searching for the best Dutch oven short ribs recipe, you’re in the right place. These ribs are braised low and slow in red wine, beef broth, garlic, and herbs until they’re melt-in-your-mouth tender. It’s the kind of meal that feels fancy—but it’s surprisingly easy to make at home.
Whether you’re cooking for a Sunday dinner, a holiday, or just need a hearty meal to warm up a chilly night, this easy short rib recipe has you covered. The braised short ribs in red wine create a deep, savory sauce that’s absolutely perfect over mashed potatoes, creamy polenta, or even just a hunk of crusty bread.
Want to impress your guests (or your family)? This dish delivers.
Cozy, bold, and perfect for chilly nights—this dish brings restaurant vibes straight to your kitchen. Serve over creamy mashed potatoes, buttery polenta, or crusty bread.
Ingredients:
3–4 lbs beef short ribs (bone-in for best flavor)
Salt and fresh cracked pepper to taste
2–3 tbsp olive oil
1 large yellow onion,
sliced 3–4 garlic cloves,
minced 2 tbsp tomato paste
1 tbsp Worcestershire sauce (secret flavor boost!)
2 cups beef broth (low sodium preferred)
1 cup dry red wine (or sub more broth if needed)
1 tsp smoked paprika
2–3 sprigs fresh thyme
1 sprig rosemary (optional but heavenly)
2 bay leaves
2 carrots, peeled & chopped (optional but yum)
Ingredient Swaps & Tips:
Worcestershire Sauce → Try soy sauce + vinegar or balsamic!
Yellow Onion → Red onion works great (and adds color!)
No wine? → Just use extra broth—still super flavorful
No thyme or rosemary? → A pinch of Italian seasoning works in a pinch
Want more veggies? → Add carrots, celery, or mushrooms to bulk it up!
Best Worcestershire Sauce Substitutes for Short Ribs:
1. Soy Sauce + a Splash of Vinegar
Mix 1 tbsp soy sauce + 1 tsp apple cider or balsamic vinegar Adds umami and tang like Worcestershire!
2. Balsamic Vinegar (alone)
Use 1 tbsp for a slightly sweeter, deeper flavor
3. A dash of BBQ sauce
Adds sweet and smoky depth, especially in braised recipes
Instructions:
Preheat oven to 325°F (163°C). Season short ribs generously with salt and pepper.
In a large Dutch oven over medium-high heat, sear the short ribs in olive oil until deeply browned on all sides (about 3–4 min per side). Remove and set aside.
In the same pot, sauté onions until soft, scraping up all the good bits from the bottom. Add garlic and stir for 1 minute. Stir in tomato paste, Worcestershire sauce, and smoked paprika. Let it cook for 1 minute to deepen the flavor.
Pour in red wine, bring to a simmer, and let it reduce for 3–4 minutes. Add beef broth, herbs, bay leaves, and carrots.
Return short ribs to the pot, making sure they’re mostly submerged.
Cover and bake for 2.5 to 3 hours until the meat is tender and falling off the bone. Optional: Remove ribs and simmer sauce on the stovetop to reduce into a thicker gravy. Skim off excess fat. Serve hot over mashed potatoes, creamy polenta, or roasted root veggies.
No, don’t cut them—keep the short ribs whole, especially if they’re bone-in.
Here’s why:
Keeping them whole helps the meat stay juicy and tender. The bones and connective tissue add flavor to the braising liquid. They naturally fall apart after cooking—you can shred or cut them just before serving, if you want smaller pieces.
So:
Sear them whole Braise them whole Then, once they’re tender and cooked through, you can serve them as-is or shred/pull the meat off the bone.
Why You’ll Love This Recipe:
The meat is unbelievably tender It’s beginner-friendly, with just one pot It reheats like a dream—hello, leftovers! The rich flavor is thanks to the slow-braising method in a Dutch oven
TIP: You can make these short ribs a day ahead. The flavors only get better overnight!
How to Add BBQ Sauce to Dutch Oven Short Ribs:
Option 1: Mix It In the Braising Liquid
Add 2–3 tablespoons of your favorite BBQ sauce when you add the broth and wine It blends into the sauce for a subtle, sweet-smoky flavor
Option 2: Glaze at the End
After braising, remove the lid and spoon BBQ sauce over the ribs Pop them in the oven uncovered at 400°F for 10–15 minutes to caramelize
Option 3: Serve on the Side
Keep the classic braise, but offer BBQ sauce as a drizzle for guests who want it saucier
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Perfect Sides for Dutch Oven Short Ribs:
1. Creamy Mashed Potatoes
Classic, buttery, and the perfect sponge for all that savory sauce. Add a splash of cream cheese or roasted garlic for extra flavor.
2. Roasted Root Vegetables
Toss carrots, parsnips, and sweet potatoes in olive oil, thyme, and sea salt. Roast at 400°F until golden and caramelized.
3. Creamy Polenta
This is the underdog side that feels gourmet. A little butter and parmesan stirred in? Heaven.
Cozy Drink Pairings:
1. Red Wine (match the braise!)
Go with a cabernet sauvignon, syrah, or merlot—something bold enough to stand up to the richness.
2. Cranberry or Pomegranate Sparkler
If you want something festive and non-alcoholic, mix sparkling water with cranberry or pomegranate juice and a twist of lime.
