30+ Easy Dutch Oven Beef Short Rib Recipes for Ultimate Comfort and Flavor

Beef short ribs are the ultimate comfort food, offering rich, melt-in-your-mouth tenderness that’s hard to beat. When cooked in a Dutch oven, these ribs become even more delicious, as the slow cooking process locks in flavor, ensuring every bite is packed with juicy goodness.

Whether you’re a seasoned chef or a home cook looking to impress your family and friends, the Dutch oven method for preparing beef short ribs provides the perfect balance of convenience and flavor.

The beauty of the Dutch oven lies in its ability to braise the meat evenly, allowing it to absorb all the aromatic herbs, spices, and rich liquids you add.

From red wine and bourbon-infused creations to savory herb-infused masterpieces, these 30+ Dutch oven beef short rib recipes are sure to become your new go-to for hearty meals.

Whether you’re planning a weeknight dinner or a special weekend feast, these recipes guarantee a memorable, flavor-packed experience.

30+ Easy Dutch Oven Beef Short Rib Recipes for Ultimate Comfort and Flavor

Dutch oven beef short ribs are a truly versatile dish, offering endless flavor combinations and styles to suit every palate.

The tender, juicy meat pairs beautifully with everything from rich, robust sauces to delicate, aromatic broths.

With over 30 recipes to choose from, you can easily find the perfect option to suit any occasion, from cozy family meals to festive dinner parties.

Braising your beef short ribs in a Dutch oven is a foolproof way to achieve melt-in-your-mouth perfection, and these recipes will guide you every step of the way.

So, grab your Dutch oven, get creative with your ingredients, and prepare to indulge in the most flavorful beef short ribs you’ve ever tasted.

Braised Beef Short Ribs with Red Wine and Herbs

This hearty and flavorful dish features tender beef short ribs braised in a rich red wine sauce, complemented by aromatic herbs like thyme, rosemary, and bay leaves. The slow-cooking process in the Dutch oven ensures the meat becomes melt-in-your-mouth tender, while the wine and vegetables create a flavorful base. Perfect for a cozy family dinner or a special gathering, this recipe brings sophistication to any table.

Ingredients:

• 4 bone-in beef short ribs
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup red wine (a dry variety like Cabernet Sauvignon)
• 3 cups beef broth
• 2 tbsp tomato paste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Season the short ribs generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown the short ribs on all sides, about 6-8 minutes. Remove the ribs and set aside.
3. Add the onions, carrots, and celery to the Dutch oven. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the garlic and cook for another minute.
4. Stir in the tomato paste and cook for 2 minutes. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
5. Return the short ribs to the pot, add the beef broth, thyme, rosemary, and bay leaves. Bring to a simmer.
6. Cover the Dutch oven and place it in the preheated oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is very tender and easily pulls away from the bone.
7. Remove the short ribs from the pot. Discard the herbs and bay leaves. If you prefer a thicker sauce, simmer the liquid on the stovetop until reduced to your desired consistency.
8. Serve the short ribs with the sauce and vegetables, garnishing with fresh herbs if desired.

This braised beef short rib recipe delivers tender meat with deep, robust flavors from the red wine and herbs. The slow-cooking method in a Dutch oven locks in moisture, making the short ribs incredibly juicy. It’s the kind of dish that brings comfort and elegance together, perfect for both weeknight dinners and special occasions.

Smoky Dutch Oven Beef Short Ribs with BBQ Sauce

Smoky, tender beef short ribs coated in a homemade BBQ sauce make for an irresistible meal. This recipe uses a Dutch oven to lock in moisture, while slow-braising the ribs in a smoky broth and tangy barbecue sauce. The result is a beautifully caramelized exterior and juicy, fall-off-the-bone meat. Paired with mashed potatoes or corn on the cob, this dish will please any crowd.

Ingredients:

• 4 beef short ribs
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup BBQ sauce (your favorite brand or homemade)
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp chili powder
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Season the short ribs generously with salt, pepper, smoked paprika, cumin, and chili powder.
3. Heat olive oil in a Dutch oven over medium-high heat. Brown the short ribs on all sides, about 6-8 minutes. Remove the ribs and set them aside.
4. In the same pot, add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
5. Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Stir in the BBQ sauce and apple cider vinegar.
6. Return the short ribs to the Dutch oven, ensuring they are partially submerged in the sauce. Bring the liquid to a simmer.
7. Cover the pot and place it in the oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and pulls away from the bone easily.
8. Once cooked, remove the ribs from the pot. If the sauce is too thin, simmer it on the stovetop to reduce and thicken.
9. Serve the short ribs with extra BBQ sauce, and pair with sides like mashed potatoes or coleslaw.

These smoky beef short ribs have the perfect balance of tender, juicy meat and a rich, tangy BBQ flavor. The Dutch oven method ensures the ribs stay moist and succulent while absorbing the smoky, spicy sauce. Whether for a family dinner or a backyard barbecue, this dish will be a crowd favorite.

Dutch Oven Beef Short Ribs with Vegetables and Gravy

This Dutch oven recipe combines the savory flavors of beef short ribs with a medley of root vegetables like potatoes, carrots, and parsnips. The beef is braised in a savory broth, creating a delicious gravy that coats the tender meat and vegetables. This meal is a one-pot wonder, easy to make, and perfect for a cozy evening. It’s hearty, comforting, and perfect for colder weather.

Ingredients:

• 4 beef short ribs
• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 4 small potatoes, peeled and halved
• 4 cloves garlic, minced
• 3 cups beef broth
• 1 cup dry white wine
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 2 tbsp all-purpose flour
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Season the short ribs with salt and pepper. Heat vegetable oil in a Dutch oven over medium-high heat. Brown the short ribs on all sides, about 6-8 minutes. Remove and set aside.
3. In the same pot, add the onion and cook for 4-5 minutes until softened. Add the garlic and cook for another minute.
4. Add the carrots, parsnips, and potatoes to the pot. Stir to combine.
5. Sprinkle the flour over the vegetables and stir to coat. Cook for 2 minutes, then slowly add the wine, stirring to prevent lumps.
6. Add the beef broth, Worcestershire sauce, thyme, and season with salt and pepper. Bring to a simmer.
7. Return the short ribs to the pot and make sure they are partially submerged in the liquid. Cover the Dutch oven and place it in the oven.
8. Braise for 2.5 to 3 hours, until the meat is tender and the vegetables are cooked through.
9. Remove the short ribs and vegetables from the pot. If the sauce is too thin, simmer it on the stovetop to thicken into a gravy.
10. Serve the short ribs with the vegetables and gravy on top.

This recipe combines the best of a comforting meal in one pot—tender beef short ribs, roasted root vegetables, and a rich gravy that ties everything together. Braising the ribs in the Dutch oven ensures a deep, satisfying flavor that will leave everyone at the table reaching for seconds. It’s a classic meal that brings warmth to any occasion.

Herb-Crusted Dutch Oven Beef Short Ribs

This recipe for herb-crusted Dutch oven beef short ribs features a flavorful crust made from fresh herbs, garlic, and breadcrumbs that adds an extra layer of texture and taste to the succulent meat. The short ribs are first browned to develop a rich flavor, then slow-cooked with aromatic herbs to infuse the meat with a savory richness. The result is a perfect balance of crispy exterior and melt-in-your-mouth tenderness, making it a showstopper for dinner parties or family meals.

Ingredients:

• 4 beef short ribs
• 2 tbsp olive oil
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh thyme, chopped
• 1/4 cup fresh rosemary, chopped
• 3 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1 tbsp Dijon mustard
• 2 cups beef broth
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Season the short ribs generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown the ribs on all sides, about 6-8 minutes. Remove from the pot and set aside.
3. In a small bowl, combine the parsley, thyme, rosemary, garlic, and breadcrumbs. Stir in the Dijon mustard to form a paste-like mixture.
4. Brush the mustard mixture onto the top of each short rib, pressing gently to coat the meat evenly.
5. Pour the beef broth into the Dutch oven, scraping up any browned bits from the bottom.
6. Return the short ribs to the pot, bone-side down, and cover the Dutch oven with a lid.
7. Place the pot in the oven and braise the ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
8. Remove the short ribs from the pot and let rest for a few minutes before serving.

This herb-crusted Dutch oven beef short rib recipe provides a delightful contrast of textures—the crispy, herbaceous crust contrasts beautifully with the tender, juicy meat. The slow braising process enhances the flavor of the beef, while the fresh herbs bring a fragrant freshness that elevates the dish. It’s a flavorful, elegant way to enjoy short ribs and makes for a perfect centerpiece dish for any occasion.

Dutch Oven Beef Short Ribs with Coffee and Molasses Glaze

This unique recipe for Dutch oven beef short ribs brings a surprising twist with a rich coffee and molasses glaze. The combination of coffee’s deep, robust flavor and molasses’ sweetness creates a savory-sweet coating that perfectly complements the beef’s natural richness. Braising the ribs in this flavorful glaze results in tender, caramelized meat that will make your taste buds dance. This recipe is ideal for a special dinner when you’re looking for something a little different but still comforting.

Ingredients:

• 4 beef short ribs
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup strong brewed coffee
• 1/4 cup molasses
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1/2 tsp ground black pepper
• Salt to taste

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Season the short ribs generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown the ribs on all sides, about 6-8 minutes. Remove and set aside.
3. Add the onion and garlic to the pot and sauté until softened, about 5 minutes.
4. Pour in the brewed coffee, molasses, soy sauce, brown sugar, and apple cider vinegar. Stir well to combine.
5. Return the short ribs to the pot, ensuring they are partially submerged in the sauce. Bring to a simmer.
6. Cover the Dutch oven and place it in the oven. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
7. Remove the short ribs from the pot and set aside. If the sauce is too thin, simmer it on the stovetop until reduced and thickened.
8. Serve the short ribs with the coffee-molasses glaze drizzled over the top.

The coffee and molasses glaze adds a deep, unexpected flavor to the beef short ribs, creating a perfect balance of savory, sweet, and slightly tangy notes. The slow braising process ensures the meat becomes incredibly tender, while the glaze forms a deliciously sticky coating. This dish is perfect for those seeking a bold, distinctive flavor profile that will impress guests and elevate a family dinner.

Sweet and Spicy Dutch Oven Beef Short Ribs

For those who love a balance of heat and sweetness, this recipe for sweet and spicy Dutch oven beef short ribs offers an unforgettable flavor combination. The beef is braised in a tangy, spicy sauce with elements like chili paste, honey, and soy sauce that deliver both heat and sweetness. The result is tender, flavorful meat coated in a rich glaze. This dish is perfect for those who crave bold flavors and a bit of a kick.

Ingredients:

• 4 beef short ribs
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 tbsp chili paste (adjust to taste)
• 1/4 cup rice vinegar
• 1 cup beef broth
• 1 tbsp sesame oil
• 1 tsp ground ginger
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Season the short ribs with salt and pepper. Heat vegetable oil in a Dutch oven over medium-high heat. Brown the ribs on all sides, about 6-8 minutes. Remove and set aside.
3. Add the onion and garlic to the pot, cooking until softened, about 5 minutes.
4. Stir in the honey, soy sauce, chili paste, rice vinegar, beef broth, sesame oil, and ground ginger. Bring to a simmer.
5. Return the short ribs to the pot, ensuring they are coated in the sauce. Cover the Dutch oven and place it in the oven.
6. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
7. Once cooked, remove the short ribs from the pot. If the sauce is too thin, simmer it on the stovetop to reduce and thicken.
8. Serve the short ribs with the sauce drizzled over the top and garnish with sesame seeds or sliced scallions.

These sweet and spicy beef short ribs bring together a perfect balance of bold flavors, with the heat of the chili paste complementing the sweetness of the honey and soy sauce. The Dutch oven ensures the ribs remain tender and juicy, while the sauce creates a sticky, flavorful glaze. This recipe is a great way to add some spice to your dinner routine and is sure to be a hit at your next meal.

Braised Dutch Oven Beef Short Ribs with Red Wine and Shallots

For a rich and decadent twist on traditional braised short ribs, this recipe uses red wine and shallots to create a deep, complex sauce that perfectly complements the tender beef. The short ribs are browned and then slow-cooked in a combination of red wine, beef broth, and aromatic shallots, resulting in an incredibly flavorful dish. This recipe is ideal for a special occasion or a hearty family dinner, as the tender beef and luxurious sauce are sure to impress.

Ingredients:

• 4 beef short ribs
• 2 tbsp olive oil
• 1 large onion, chopped
• 4 shallots, peeled and halved
• 3 cloves garlic, minced
• 1 cup red wine (a full-bodied wine like Cabernet Sauvignon works well)
• 2 cups beef broth
• 1 tbsp tomato paste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Season the short ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown the short ribs on all sides, about 6-8 minutes. Remove the ribs and set aside.
3. Add the onion and shallots to the Dutch oven and sauté for about 5 minutes, until softened and lightly browned. Add the garlic and cook for another minute.
4. Stir in the tomato paste, cooking for 1-2 minutes to allow the paste to caramelize slightly.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth, thyme, and rosemary, stirring to combine.
6. Return the short ribs to the Dutch oven, ensuring they are partially submerged in the liquid. Bring to a simmer, then cover the pot and place it in the oven.
7. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
8. Remove the short ribs from the pot and discard the herb stems. If the sauce is too thin, simmer it on the stovetop to reduce to your desired consistency.
9. Serve the short ribs with the sauce spooned over the top.

The red wine and shallot sauce adds a layer of depth and richness to the beef short ribs, creating a hearty, elegant dish. The slow-braising process ensures the meat becomes melt-in-your-mouth tender, while the wine-based sauce is perfect for spooning over mashed potatoes or crusty bread. This recipe is a wonderful choice for a dinner party or a cozy evening when you want to indulge in a luxurious meal.

Sweet Soy and Garlic Braised Dutch Oven Beef Short Ribs

This recipe for sweet soy and garlic braised short ribs is a fusion of savory and sweet flavors, with a rich soy sauce base accented by the aromatic presence of garlic. The slow-braising method ensures that the beef becomes incredibly tender, while the glaze thickens into a luscious sauce that pairs perfectly with steamed rice or roasted vegetables. The subtle sweetness balances the umami flavors, creating a satisfying and hearty dish that’s perfect for any occasion.

Ingredients:

• 4 beef short ribs
• 2 tbsp vegetable oil
• 1 onion, chopped
• 5 cloves garlic, minced
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tbsp rice vinegar
• 1/4 cup brown sugar
• 2 cups beef broth
• 1 tbsp sesame oil
• 2 sprigs fresh thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Season the short ribs generously with salt and pepper. Heat vegetable oil in a Dutch oven over medium-high heat. Brown the short ribs on all sides, about 6-8 minutes. Remove the ribs and set aside.
3. Add the chopped onion to the Dutch oven and sauté for 5 minutes until softened. Add the garlic and cook for an additional 1-2 minutes until fragrant.
4. Stir in the soy sauce, honey, rice vinegar, brown sugar, and beef broth, scraping the bottom of the pot to release any browned bits.
5. Return the short ribs to the Dutch oven, ensuring they are partially submerged in the sauce. Add the sesame oil and thyme, then bring to a simmer.
6. Cover the Dutch oven with a lid and place it in the oven. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
7. Remove the short ribs from the pot and discard the thyme stems. If the sauce is too thin, simmer it on the stovetop to thicken.
8. Serve the short ribs with the sauce spooned over the top and garnished with sesame seeds or sliced scallions.

The sweet soy and garlic sauce creates a beautiful glaze for the beef short ribs, offering the perfect balance of savory umami and sweet depth. The slow-braising method allows the ribs to become incredibly tender, while the sauce develops into a flavorful, aromatic glaze. This dish is perfect for serving over rice or alongside roasted vegetables for a comforting, full-flavored meal.

Smoked Paprika and Chipotle Braised Dutch Oven Beef Short Ribs

For a dish with smoky depth and a touch of heat, this recipe for smoked paprika and chipotle braised Dutch oven beef short ribs is a must-try. The combination of smoked paprika and chipotle peppers infuses the beef with a subtle smokiness and a smoky heat that’s perfect for anyone who loves bold flavors. The short ribs are braised to tender perfection in a flavorful sauce that includes beef broth, tomatoes, and a hint of vinegar. This dish is an ideal choice when you want to serve something that has a little extra kick.

Ingredients:

• 4 beef short ribs
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1-2 chipotle peppers in adobo sauce, minced (adjust to taste)
• 1 can (14.5 oz) crushed tomatoes
• 2 cups beef broth
• 1 tbsp apple cider vinegar
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Season the short ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown the short ribs on all sides, about 6-8 minutes. Remove and set aside.
3. Add the chopped onion to the pot and sauté for 5 minutes until softened. Add the garlic, smoked paprika, and minced chipotle peppers, cooking for an additional 1-2 minutes until fragrant.
4. Stir in the crushed tomatoes, beef broth, apple cider vinegar, and cumin, scraping the bottom of the pot to release any browned bits.
5. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid. Bring to a simmer.
6. Cover the Dutch oven and place it in the oven. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
7. Remove the short ribs from the pot and discard any bones. If the sauce is too thin, reduce it on the stovetop until it thickens.
8. Serve the short ribs with the smoky sauce spooned over the top and garnished with fresh herbs if desired.

The smoked paprika and chipotle braised beef short ribs offer a deliciously smoky and spicy flavor profile that pairs wonderfully with the rich beef. The braising process ensures the short ribs are tender and juicy, while the sauce becomes infused with the deep, smoky flavors. This dish is perfect for those who enjoy a little heat and is sure to be a hit at any dinner gathering.

Garlic and Herb Dutch Oven Braised Beef Short Ribs

This garlic and herb braised beef short ribs recipe is a timeless classic, where the flavors of fresh garlic and a medley of herbs come together to elevate the richness of the beef. Slow-cooked in a Dutch oven, the beef becomes melt-in-your-mouth tender while absorbing the aromatic flavors of thyme, rosemary, and bay leaves. The result is a deeply savory dish with a perfect balance of herbal freshness and meaty depth. Ideal for cozy dinners or festive gatherings, this recipe will surely satisfy anyone looking for a comforting, flavorful meal.

Ingredients:

• 4 beef short ribs
• 2 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 2 sprigs rosemary
• 2 bay leaves
• 2 cups beef broth
• 1/2 cup dry white wine
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (163°C).
2. Season the short ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown the short ribs on all sides for about 6-8 minutes. Remove the ribs and set them aside.
3. Add the chopped onion to the Dutch oven and sauté for 5 minutes, until softened. Add the garlic and cook for an additional 1-2 minutes until fragrant.
4. Add the fresh thyme, rosemary, and bay leaves to the pot, stirring them into the onions and garlic.
5. Pour in the white wine to deglaze the pot, scraping the browned bits from the bottom. Add the beef broth and bring to a simmer.
6. Return the short ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. Cover the pot and place it in the oven.
7. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.
8. Remove the short ribs from the pot and discard the herb stems. If the sauce is too thin, simmer it on the stovetop to reduce and thicken.
9. Serve the short ribs with the garlic-herb sauce spooned over the top.

The garlic and herb braised beef short ribs create an aromatic, satisfying dish that fills the kitchen with inviting scents as it cooks. The combination of garlic, thyme, rosemary, and bay leaves results in a rich and flavorful sauce that perfectly complements the tender beef. This recipe is an excellent choice for a weekend dinner or a special occasion when you want to impress guests with a comforting and hearty meal.

Dutch Oven Beef Short Ribs with Root Vegetables

This recipe for Dutch oven beef short ribs with root vegetables is a one-pot wonder, offering a hearty and wholesome meal with a rich, flavorful broth. The beef short ribs are braised along with a variety of root vegetables like carrots, parsnips, and potatoes, creating a complete meal that’s both comforting and filling. The slow-cooking process melds all the flavors together, resulting in tender beef and perfectly cooked vegetables in a savory, aromatic sauce.

Ingredients:

• 4 beef short ribs
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 medium carrots, peeled and cut into chunks
• 3 parsnips, peeled and cut into chunks
• 2 medium potatoes, peeled and cubed
• 2 cups beef broth
• 1/4 cup red wine
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (163°C).
2. Season the short ribs generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown the ribs on all sides for about 6-8 minutes. Remove and set aside.
3. Add the chopped onion and garlic to the Dutch oven, sautéing for about 5 minutes, until softened and fragrant.
4. Stir in the carrots, parsnips, and potatoes, and cook for another 2 minutes.
5. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom of the Dutch oven.
6. Add the beef broth, thyme, and rosemary, stirring to combine. Return the short ribs to the Dutch oven, ensuring the vegetables are surrounding the ribs.
7. Cover the Dutch oven with a lid and place it in the oven. Braise the ribs for 2.5 to 3 hours, or until the beef is tender and the vegetables are cooked through.
8. Remove the short ribs from the pot, discard the herb stems, and season the broth with salt and pepper to taste.
9. Serve the short ribs with the root vegetables and broth.

This Dutch oven beef short ribs with root vegetables recipe is a hearty, wholesome dish that’s perfect for any dinner occasion. The combination of beef, vegetables, and savory broth creates a balanced meal in one pot. The slow braising method makes the meat incredibly tender while infusing the vegetables with all the delicious flavors of the beef and herbs. It’s a comforting dish that will leave everyone feeling satisfied and nourished.

Spicy Chipotle and Tomato Braised Dutch Oven Beef Short Ribs

For those who enjoy a bit of heat, this spicy chipotle and tomato braised beef short ribs recipe brings a bold flavor punch with smoky chipotle peppers and tangy tomatoes. The chipotle peppers infuse the beef with a deep smokiness and mild heat, while the tomatoes create a rich base for the braising liquid. The slow-braising method ensures the beef becomes fall-apart tender, and the sauce develops into a savory, spicy, and smoky gravy. Perfect for a flavorful, comforting meal.

Ingredients:

• 4 beef short ribs
• 2 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 sprigs fresh oregano
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Season the short ribs generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown the short ribs on all sides for about 6-8 minutes. Remove and set aside.
3. Add the chopped onion to the Dutch oven and sauté for 5 minutes until softened. Add the garlic and chipotle peppers, cooking for an additional 1-2 minutes.
4. Stir in the diced tomatoes, beef broth, tomato paste, cumin, and smoked paprika. Bring to a simmer, scraping the browned bits from the bottom of the pot.
5. Add the oregano and return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
6. Cover the Dutch oven and place it in the oven. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.
7. Remove the short ribs from the pot and discard the herb stems. If the sauce is too thin, reduce it on the stovetop until it thickens.
8. Serve the short ribs with the spicy tomato sauce spooned over the top.

The combination of chipotle peppers and tomatoes creates a vibrant, smoky, and slightly spicy sauce that adds an exciting twist to traditional braised short ribs. The slow-braised beef absorbs all these bold flavors, making every bite full of rich and spicy goodness. This dish is perfect for those who enjoy a bit of heat and want a meal that’s both comforting and packed with flavor. Pair it with rice or mashed potatoes to enjoy the full experience!

Sweet and Savory Dutch Oven Beef Short Ribs with Apple Cider

This recipe brings a delightful balance of sweetness and savoriness with the addition of apple cider. The beef short ribs are braised in a mixture of apple cider, beef broth, and aromatic spices, creating a rich and flavorful sauce that complements the meaty ribs perfectly. The apple cider adds a subtle sweetness that pairs beautifully with the savory beef, while the herbs and spices enhance the overall flavor. This dish is perfect for a fall dinner or any time you want a comforting yet flavorful meal.

Ingredients:

• 4 beef short ribs
• 2 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups apple cider
• 1 cup beef broth
• 2 tbsp brown sugar
• 2 sprigs fresh thyme
• 1 sprig rosemary
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 325°F (163°C).
2. Season the short ribs generously with salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat. Brown the short ribs on all sides, about 6-8 minutes, then remove and set aside.
3. Add the chopped onion and garlic to the pot, sautéing for about 5 minutes until softened.
4. Stir in the apple cider, beef broth, brown sugar, thyme, rosemary, and bay leaf. Bring the mixture to a simmer, scraping any browned bits from the bottom of the pot.
5. Return the short ribs to the Dutch oven, ensuring the ribs are mostly submerged in the liquid.
6. Cover the pot and place it in the oven. Braise the ribs for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
7. Remove the ribs from the pot and discard the herbs. If the sauce is too thin, simmer it on the stovetop to reduce it to a thicker consistency.
8. Serve the short ribs with the sweet and savory apple cider sauce spooned over the top.

The sweet and savory apple cider sauce brings out the best in the beef short ribs, enhancing the richness of the meat with the natural sweetness of the cider and brown sugar. This recipe is ideal for anyone who loves the combination of sweet and savory flavors in a hearty meal. The tender beef and the luscious sauce make it a perfect dish to serve for a special occasion or a cozy family dinner.

Bourbon-Infused Dutch Oven Beef Short Ribs

This bourbon-infused Dutch oven beef short ribs recipe offers a rich, deep flavor with a touch of smokiness and sweetness. The beef ribs are braised in a bourbon-based sauce, combined with soy sauce, brown sugar, and beef broth, resulting in a mouthwatering glaze that coats the meat. The bourbon adds a unique complexity to the sauce, while the long, slow cooking process ensures that the beef becomes incredibly tender. This recipe is perfect for anyone looking for a bold, flavorful dish to serve at a dinner party or a weekend meal.

Ingredients:

• 4 beef short ribs
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1/2 cup bourbon
• 1 cup beef broth
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp tomato paste
• 2 sprigs fresh thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (163°C).
2. Season the short ribs generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown the short ribs on all sides, about 6-8 minutes. Remove and set aside.
3. Add the chopped onion and garlic to the Dutch oven, cooking for 5 minutes until softened.
4. Pour in the bourbon and allow it to simmer for 2-3 minutes to reduce slightly.
5. Stir in the beef broth, soy sauce, brown sugar, tomato paste, and thyme, bringing it to a simmer.
6. Return the short ribs to the Dutch oven, ensuring they are submerged in the liquid.
7. Cover the pot and place it in the oven. Braise for 2.5 to 3 hours, or until the meat is tender and pulls easily from the bone.
8. Remove the short ribs and discard the thyme stems. If the sauce is too thin, reduce it on the stovetop to thicken.
9. Serve the short ribs with the rich bourbon sauce drizzled over the top.

The bourbon-infused sauce adds an incredible depth of flavor to these beef short ribs, with the smoky and sweet notes from the bourbon balancing perfectly with the savory richness of the beef. This recipe is a fantastic choice for those who enjoy a more robust, flavorful dish. It’s sure to impress at any gathering and will leave everyone asking for the recipe.

Red Wine and Mushroom Dutch Oven Beef Short Ribs

For a dish that’s packed with rich, earthy flavors, this red wine and mushroom braised beef short ribs recipe is a must-try. The beef is slow-cooked in a mixture of red wine, beef broth, and savory mushrooms, which adds a deep umami flavor to the dish. The mushrooms absorb the red wine sauce, while the beef becomes meltingly tender. This recipe is perfect for a cozy dinner or a special occasion when you want to indulge in something hearty and flavorful.

Ingredients:

• 4 beef short ribs
• 2 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 cups red wine
• 1 cup beef broth
• 2 cups mushrooms, sliced (cremini or button)
• 1 tbsp tomato paste
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (163°C).
2. Season the short ribs generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown the short ribs on all sides, about 6-8 minutes. Remove and set aside.
3. Add the chopped onion and garlic to the Dutch oven, cooking for 5 minutes until softened.
4. Add the sliced mushrooms and cook for 3-4 minutes until they begin to release their moisture.
5. Stir in the red wine, beef broth, tomato paste, and thyme. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
6. Return the short ribs to the pot, ensuring they are submerged in the liquid.
7. Cover the Dutch oven and place it in the oven. Braise for 2.5 to 3 hours, or until the beef is tender and falls off the bone.
8. Remove the ribs from the pot and discard the thyme sprigs. If the sauce is too thin, simmer it to reduce to your desired thickness.
9. Serve the short ribs with the red wine and mushroom sauce poured over the top.

The combination of red wine and mushrooms adds an earthy, rich depth to these beef short ribs, making every bite full of flavor. The wine reduces into a delicious, hearty sauce that complements the tender, fall-off-the-bone beef perfectly. This recipe is an excellent choice for a special dinner, offering a sophisticated flavor profile that’s sure to impress. Serve it with mashed potatoes or crusty bread to soak up the delicious sauce!

Note: More recipes are coming soon!