50+ Delicious Dutch Oven Braised Short Rib Recipes You Need to Try

When it comes to creating tender, flavorful, and melt-in-your-mouth short ribs, nothing beats the versatility and convenience of a Dutch oven.

Whether you’re preparing for a cozy family dinner, a special occasion, or just craving the rich, savory comfort of braised beef, Dutch oven braised short ribs are a must-try.

With their perfect combination of tender meat, savory sauce, and deep flavor, these dishes are nothing short of spectacular.

In this article, we’ve gathered over 50 unique and delicious recipes for Dutch oven braised short ribs that will inspire you to fire up your oven and start braising.

From classic, simple preparations to bold, globally inspired flavors, there’s something here for every taste and skill level.

These recipes not only guarantee tender, juicy short ribs but also promise to transform your dinner table into a gourmet experience.

50+ Delicious Dutch Oven Braised Short Rib Recipes You Need to Try

Dutch oven braised short ribs offer a fantastic way to elevate a simple meal into something extraordinary.

With over 50 recipes to choose from, you’re bound to find the perfect combination of flavors to suit any occasion, whether it’s a quiet weeknight or a celebratory feast.

The slow-braising process enhances the depth of flavor, making each bite an indulgent delight.

So, gather your ingredients, preheat your Dutch oven, and get ready to create memorable meals with these diverse and mouthwatering recipes.

Don’t be afraid to experiment with different ingredients and seasonings to make each recipe your own.

The beauty of Dutch oven cooking lies in its ability to adapt to various flavor profiles, from rich and hearty to light and zesty.

With this collection of 50+ recipes, you’ll have plenty of inspiration to enjoy the best of braised short ribs, time and time again.

Classic Dutch Oven Braised Short Ribs

A classic, savory dish that’s perfect for cozy dinners, these Dutch oven braised short ribs are cooked low and slow until the meat is melt-in-your-mouth tender. The combination of aromatic herbs, vegetables, and rich broth creates a deeply flavorful dish that’s perfect when paired with mashed potatoes or crusty bread. This recipe will elevate your meal with its balance of bold flavors and luxurious texture.

Ingredients:

• 4 bone-in beef short ribs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 cup red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• 2 bay leaves
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Season the short ribs generously with salt and pepper.
3. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the short ribs on all sides, about 4-5 minutes per side. Remove the ribs from the pot and set them aside.
4. In the same pot, add the onions, carrots, and celery. Sauté for 5-6 minutes until the vegetables soften and the onions are translucent.
5. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for another 2 minutes.
6. Deglaze the pot by pouring in the red wine, scraping up any browned bits on the bottom. Let the wine reduce by half.
7. Add the beef broth, thyme, rosemary, and bay leaves. Stir to combine.
8. Return the short ribs to the pot, ensuring they are submerged in the liquid. Bring it to a simmer, then cover the Dutch oven with a lid and transfer it to the preheated oven.
9. Braise the short ribs for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
10. Remove the ribs from the pot and set them aside. Discard the bay leaves. If you prefer a thicker sauce, bring the liquid to a simmer on the stove and cook until reduced by half.
11. Serve the short ribs with the braising liquid, and enjoy!

Braised short ribs are always a crowd-pleaser, and this recipe is no exception. The slow cooking process in the Dutch oven ensures the meat becomes incredibly tender while absorbing the deep flavors of the wine and herbs. The sauce is rich and savory, making it a perfect pairing for mashed potatoes or a loaf of rustic bread. It’s a dish that feels luxurious without being overly complicated to prepare.

Braised Short Ribs with Garlic and Herb Butter

For those who love the deep, aromatic flavors of garlic and herbs, this recipe takes braised short ribs to the next level. Finished off with a rich garlic and herb butter, these short ribs offer a unique twist on the classic version. The butter adds a decadent finish, elevating the flavors of the meat and making it a perfect dish for a special occasion or a hearty weeknight meal.

Ingredients:

• 4 bone-in beef short ribs
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 cups beef broth
• 1 cup red wine
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• 1 bay leaf
• 4 tablespoons unsalted butter
• 4 garlic cloves, crushed
• 2 tablespoons fresh parsley, chopped
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Season the short ribs with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the short ribs on all sides, about 4 minutes per side. Once browned, remove the ribs and set them aside.
3. In the same pot, add the onion and garlic. Sauté for 3-4 minutes until fragrant and softened.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half.
5. Add the beef broth, thyme, rosemary, and bay leaf. Bring to a simmer and then return the short ribs to the pot, making sure they’re mostly submerged.
6. Cover the Dutch oven with the lid and transfer it to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.
7. While the short ribs are braising, make the garlic and herb butter. In a small saucepan, melt the butter over medium heat. Add the crushed garlic and cook for 1-2 minutes until fragrant, then stir in the chopped parsley. Remove from heat.
8. Once the short ribs are done, remove them from the pot and discard the bay leaf. For a thicker sauce, reduce the braising liquid over medium heat.
9. To serve, spoon the garlic herb butter over the short ribs and drizzle with the braising liquid.

The garlic and herb butter gives a luxurious and aromatic finish to the braised short ribs, enhancing the savory flavors with a subtle, buttery richness. This is an excellent recipe for impressing guests, and the addition of the butter makes it stand out as a truly special dish. Pair it with roasted vegetables or mashed potatoes for a well-rounded, flavorful meal.

Braised Short Ribs with Root Vegetables

If you’re looking for a dish that’s hearty and filled with earthy flavors, this recipe is perfect for you. The combination of tender short ribs and a medley of root vegetables like parsnips, carrots, and potatoes adds a rustic charm to the meal. Braised slowly in the Dutch oven, the vegetables soak up all the flavors of the meat, creating a one-pot wonder that’s both filling and flavorful.

Ingredients:

• 4 bone-in beef short ribs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 medium potatoes, peeled and chopped
• 3 garlic cloves, minced
• 1 cup red wine
• 2 cups beef broth
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• 1 bay leaf
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Season the short ribs generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the ribs on all sides for 4-5 minutes, then remove them from the pot and set aside.
3. Add the onions, carrots, parsnips, and potatoes to the pot. Sauté for 5 minutes until the vegetables begin to soften.
4. Add the garlic and cook for another minute. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half.
5. Add the beef broth, thyme, rosemary, and bay leaf. Stir to combine.
6. Return the short ribs to the pot, ensuring they are submerged in the liquid. Bring the mixture to a simmer.
7. Cover the pot and place it in the oven. Braise for 2.5 to 3 hours, or until the short ribs are tender and the vegetables are cooked through.
8. Once done, remove the short ribs from the pot and discard the bay leaf. If desired, reduce the braising liquid to create a thicker sauce.
9. Serve the short ribs with the vegetables and the braising liquid, and enjoy!

This braised short rib recipe with root vegetables is a comforting and satisfying dish that’s perfect for cooler months. The flavors meld together beautifully, with the vegetables absorbing the rich, savory broth. It’s a complete meal in one pot, making it not only delicious but also easy to clean up afterward. It’s the ideal dish for a family dinner or a special gathering.

Balsamic Braised Short Ribs

This balsamic braised short ribs recipe brings a tangy twist to the classic dish. The rich flavors of the short ribs are enhanced by the balsamic vinegar, creating a beautifully balanced sweet and savory sauce. Perfect for those who enjoy a touch of acidity in their meals, this recipe will leave your guests asking for seconds, with tender meat falling off the bone in each bite.

Ingredients:

• 4 bone-in beef short ribs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 garlic cloves, minced
• 1 cup balsamic vinegar
• 2 cups beef broth
• 1 tablespoon fresh thyme
• 1 bay leaf
• 1 tablespoon brown sugar
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Season the short ribs generously with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 4 minutes per side. Remove the ribs and set aside.
3. In the same pot, add the onions and carrots. Sauté for 5-6 minutes until the vegetables are softened and the onions are translucent.
4. Add the garlic and cook for 1-2 minutes until fragrant.
5. Pour in the balsamic vinegar, scraping up any browned bits on the bottom of the pot. Let the vinegar reduce by half.
6. Add the beef broth, thyme, bay leaf, and brown sugar. Stir to combine, then return the short ribs to the pot.
7. Cover the Dutch oven with a lid and transfer it to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
8. Once the ribs are done, remove them from the pot. Discard the bay leaf and reduce the sauce over medium heat if desired.
9. Serve the short ribs with the balsamic sauce spooned over the top.

The balsamic vinegar provides a tangy, slightly sweet contrast to the savory beef, giving these short ribs a distinctive flavor profile. The rich sauce that results from braising in the vinegar and beef broth is the perfect complement to the tender meat, making each bite a delightful combination of sweet and savory. This recipe is a great option for a sophisticated dinner party or a special occasion.

Coffee and Cocoa Braised Short Ribs

This unique recipe combines the deep flavors of coffee and cocoa to create a rich, savory dish that’s truly one of a kind. The coffee adds an earthy undertone, while the cocoa provides a subtle bitterness that balances out the richness of the meat. A perfect choice for anyone who loves bold, complex flavors in their braised dishes.

Ingredients:

• 4 bone-in beef short ribs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 cup brewed coffee
• 1 cup beef broth
• 2 tablespoons cocoa powder
• 1 tablespoon brown sugar
• 1 tablespoon fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Season the short ribs with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the short ribs on all sides for about 4-5 minutes per side. Remove the ribs and set aside.
3. In the same pot, add the onion and garlic. Sauté for 5-6 minutes until the vegetables are softened and the onions are translucent.
4. Stir in the cocoa powder and cook for 2 minutes, letting the flavors meld together.
5. Pour in the brewed coffee, scraping up any browned bits from the bottom of the pot. Allow the coffee to reduce slightly.
6. Add the beef broth, brown sugar, thyme, and bay leaf. Stir to combine, and return the short ribs to the pot, ensuring they’re mostly submerged in the liquid.
7. Cover the Dutch oven with a lid and place it in the oven. Braise for 2.5 to 3 hours, or until the short ribs are tender and falling off the bone.
8. Once the short ribs are done, remove them from the pot. Discard the bay leaf. If you prefer a thicker sauce, reduce the braising liquid over medium heat.
9. Serve the short ribs with the rich, cocoa-infused sauce.

The combination of coffee and cocoa in this recipe creates an unexpected yet wonderfully balanced flavor profile. The bitterness of the cocoa and the depth of the coffee enhance the natural richness of the short ribs, making it a hearty, indulgent dish. It pairs beautifully with roasted vegetables or creamy mashed potatoes to absorb all the delicious sauce.

Smoky Chipotle Braised Short Ribs

For a flavorful kick, this smoky chipotle braised short ribs recipe adds a spicy, smoky element to the classic dish. The chipotle peppers bring both heat and a rich smokiness that’s perfect for those who enjoy a little extra spice in their meals. The result is a tender, flavorful braised short rib dish with a unique smoky flavor that’s sure to impress.

Ingredients:

• 4 bone-in beef short ribs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 cup beef broth
• 1 cup canned diced tomatoes
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 tablespoon fresh oregano
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Season the short ribs generously with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the short ribs on all sides, about 4-5 minutes per side. Remove the ribs and set aside.
3. Add the onion and garlic to the same pot and sauté for 5-6 minutes, until the onion is softened and translucent.
4. Stir in the chopped chipotle peppers, smoked paprika, cumin, and oregano. Cook for another 2 minutes until fragrant.
5. Add the beef broth and diced tomatoes to the pot, scraping up any browned bits from the bottom. Stir to combine.
6. Return the short ribs to the pot, ensuring they are submerged in the liquid. Bring the mixture to a simmer.
7. Cover the Dutch oven and transfer it to the oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is fork-tender and easily pulls away from the bone.
8. Once done, remove the short ribs from the pot. If you prefer a thicker sauce, reduce the braising liquid over medium heat.
9. Serve the short ribs with the smoky chipotle sauce spooned over the top.

The chipotle peppers give these braised short ribs a deep, smoky flavor with a nice amount of heat. The combination of spices, broth, and tomatoes creates a rich, flavorful sauce that complements the tender beef perfectly. This dish is great for anyone who enjoys bold, spicy flavors and is perfect for serving with rice or cornbread to balance out the heat.

Herb-Infused Braised Short Ribs with Red Wine

For an aromatic and elegant dish, this herb-infused braised short ribs recipe uses a combination of fresh herbs and red wine to create a savory, full-bodied sauce. The herbs add depth to the dish while the red wine provides acidity and richness, making for a truly memorable meal. The slow cooking process allows the short ribs to absorb all the flavors, resulting in perfectly tender, melt-in-your-mouth meat.

Ingredients:

• 4 bone-in beef short ribs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 3 garlic cloves, minced
• 2 cups red wine
• 2 cups beef broth
• 1 tablespoon fresh thyme
• 1 tablespoon fresh rosemary
• 1 bay leaf
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Season the short ribs generously with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the short ribs on all sides, about 4 minutes per side. Remove the ribs and set them aside.
3. In the same pot, add the onion and carrots. Sauté for 5-6 minutes until softened and golden.
4. Add the garlic and cook for 1 minute until fragrant.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half.
6. Add the beef broth, thyme, rosemary, and bay leaf to the pot. Stir to combine.
7. Return the short ribs to the pot, ensuring they are submerged in the liquid. Bring it to a simmer, then cover the pot and place it in the oven.
8. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
9. Once the short ribs are done, remove them from the pot and discard the bay leaf. If desired, reduce the sauce over medium heat to thicken it.
10. Serve the short ribs with the red wine sauce drizzled over the top.

The combination of herbs and red wine infuses the short ribs with layers of flavor, creating a rich and satisfying dish. This recipe is a great choice for a special dinner or a cozy weekend meal. The tender short ribs paired with the flavorful sauce make for a perfectly balanced dish that’s both hearty and sophisticated.

Braised Short Ribs with Caramelized Onions and Guinness

For a robust and slightly sweet flavor, this braised short ribs recipe uses Guinness beer to create a rich, malty sauce. The caramelized onions provide a deep, savory sweetness that complements the richness of the beef, making this dish a crowd-pleasing favorite. The dark beer adds complexity, while the slow braising results in tender, fall-apart short ribs.

Ingredients:

• 4 bone-in beef short ribs
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 cup Guinness beer (or any stout)
• 2 cups beef broth
• 1 tablespoon fresh thyme
• 1 bay leaf
• 1 tablespoon brown sugar
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Season the short ribs with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the short ribs on all sides, about 4-5 minutes per side. Remove the ribs and set them aside.
3. In the same pot, add the sliced onions. Sauté for 8-10 minutes, stirring frequently, until the onions are golden brown and caramelized.
4. Add the garlic and cook for another minute until fragrant.
5. Pour in the Guinness beer, scraping up any browned bits from the bottom of the pot. Let the beer reduce slightly.
6. Add the beef broth, thyme, bay leaf, and brown sugar. Stir to combine.
7. Return the short ribs to the pot, ensuring they’re submerged in the liquid. Bring the mixture to a simmer.
8. Cover the pot and transfer it to the oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
9. Once the short ribs are done, remove them from the pot. Discard the bay leaf and reduce the sauce over medium heat if needed.
10. Serve the short ribs with the caramelized onions and sauce spooned over the top.

The Guinness beer creates a rich, earthy depth in the sauce, while the caramelized onions add a wonderful sweetness. Together, they provide the perfect backdrop for the tender short ribs, making this dish a hearty and flavorful option for any meal. Serve it with mashed potatoes or a side of roasted root vegetables to complete the meal.

Orange and Ginger Braised Short Ribs

For a unique and refreshing take on braised short ribs, this recipe incorporates the bright flavors of orange and ginger. The citrusy sweetness of the orange pairs perfectly with the warmth of the ginger, creating a vibrant and aromatic sauce that infuses the beef. This recipe is perfect for those looking for a lighter, fruit-forward twist on a traditional braised short rib dish.

Ingredients:

• 4 bone-in beef short ribs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 cup freshly squeezed orange juice
• 1 cup beef broth
• 2 tablespoons fresh ginger, grated
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon ground coriander
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Season the short ribs with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 4 minutes per side. Remove the ribs and set aside.
3. In the same pot, add the onion and sauté for 5 minutes until softened.
4. Add the garlic and grated ginger, cooking for another minute until fragrant.
5. Pour in the orange juice, scraping up any browned bits from the bottom of the pot. Let the juice reduce slightly.
6. Add the beef broth, soy sauce, honey, and ground coriander. Stir to combine.
7. Return the short ribs to the pot, making sure they are mostly submerged in the liquid. Bring the mixture to a simmer.
8. Cover the Dutch oven with a lid and transfer it to the oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
9. Once the ribs are done, remove them from the pot and discard any bones. If desired, reduce the braising liquid on the stove for a thicker sauce.
10. Serve the short ribs with the orange and ginger sauce drizzled over the top.

The bright and zesty flavors of orange and ginger create a refreshing contrast to the rich, tender short ribs. This dish is perfect for a unique twist on the traditional braised short rib, offering a balance of sweet, savory, and aromatic flavors. It pairs beautifully with steamed rice or sautéed greens, making for a light yet satisfying meal.

Maple and Mustard Braised Short Ribs

This recipe for maple and mustard braised short ribs combines the natural sweetness of maple syrup with the tanginess of mustard, creating a sauce that’s both savory and subtly sweet. The richness of the beef short ribs pairs perfectly with the complex flavors of the mustard and maple, making this dish an irresistible option for a comforting, flavorful meal.

Ingredients:

• 4 bone-in beef short ribs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1/2 cup maple syrup
• 1/4 cup Dijon mustard
• 2 cups beef broth
• 1 tablespoon fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Season the short ribs with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the short ribs on all sides, about 4-5 minutes per side. Remove the ribs and set them aside.
3. In the same pot, add the onion and garlic. Sauté for 5-6 minutes until softened and fragrant.
4. Stir in the maple syrup and Dijon mustard, mixing well to combine.
5. Pour in the beef broth, then add the thyme and bay leaf. Stir to combine, scraping up any browned bits from the bottom of the pot.
6. Return the short ribs to the pot, making sure they are submerged in the liquid.
7. Cover the Dutch oven with a lid and place it in the oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
8. Once the ribs are done, remove them from the pot and discard the bay leaf. If the sauce is too thin, reduce it on the stove over medium heat.
9. Serve the short ribs with the maple-mustard sauce spooned over the top.

The combination of maple syrup and Dijon mustard creates a balanced sauce that adds depth and a delightful contrast to the tender short ribs. This recipe is perfect for those who enjoy a savory-sweet flavor profile. It pairs beautifully with mashed potatoes, roasted vegetables, or a simple green salad to complete the meal.

Spicy Tamarind Braised Short Ribs

For an exotic and tangy twist, try these tamarind-infused braised short ribs. Tamarind’s sweet and sour flavor complements the richness of the beef, while the addition of chili flakes gives the dish a touch of heat. The combination of spices and tamarind makes this a flavorful, bold dish that’s perfect for those who love vibrant, spicy meals.

Ingredients:

• 4 bone-in beef short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1/4 cup tamarind paste
• 2 cups beef broth
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 1 teaspoon chili flakes (adjust to taste)
• 1 teaspoon ground cumin
• 1 bay leaf
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Season the short ribs with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Brown the short ribs on all sides for about 4-5 minutes per side. Remove the ribs and set aside.
3. Add the chopped onion and sauté for 5-6 minutes until softened and translucent.
4. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
5. Stir in the tamarind paste, beef broth, brown sugar, soy sauce, chili flakes, cumin, and bay leaf. Bring to a simmer, stirring to dissolve the tamarind paste.
6. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
7. Cover the Dutch oven and transfer it to the oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
8. Once the ribs are done, remove them from the pot and discard the bay leaf. If the sauce is too thin, reduce it over medium heat.
9. Serve the short ribs with the tangy, spicy tamarind sauce.

The tamarind paste provides a unique balance of sourness and sweetness that brightens the rich flavors of the short ribs. The heat from the chili flakes adds a nice kick, making this dish perfect for those who love bold, tangy flavors. It pairs well with rice, naan bread, or a fresh cucumber salad to cut through the richness.

Lemon and Garlic Braised Short Ribs

For a light yet flavorful dish, this lemon and garlic braised short ribs recipe offers a refreshing twist on traditional braised short ribs. The bright citrusy zing from the lemon, combined with the richness of garlic, creates a delicate yet flavorful sauce that complements the tender beef beautifully. Perfect for a spring or summer dinner, this dish provides a satisfying but light take on the classic braised short ribs.

Ingredients:

• 4 bone-in beef short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 5 garlic cloves, minced
• 1 lemon, zested and juiced
• 2 cups beef broth
• 1 tablespoon fresh thyme
• 1 bay leaf
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Season the short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 4-5 minutes per side. Remove the ribs and set aside.
3. In the same pot, add the chopped onion and sauté for 5-6 minutes until softened and translucent.
4. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
5. Stir in the lemon zest and juice, scraping up any browned bits from the bottom of the pot.
6. Add the beef broth and fresh thyme, then return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
7. Cover the Dutch oven and transfer it to the oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is fork-tender.
8. Once the short ribs are done, remove them from the pot and discard the bay leaf. If the sauce is too thin, reduce it over medium heat.
9. Serve the short ribs with the lemon-garlic sauce drizzled over the top.

The lemon and garlic combination offers a fresh, bright flavor that perfectly complements the rich, tender short ribs. The citrusy sauce lightens up the dish, making it ideal for warmer months or when you want a refreshing, savory meal. Serve it with roasted vegetables, couscous, or a simple green salad to complete the meal.

Balsamic Vinegar Braised Short Ribs

For a tangy and slightly sweet twist on braised short ribs, this recipe uses balsamic vinegar to create a rich, deep sauce that perfectly complements the beef. The acidity of the balsamic vinegar balances the richness of the meat, while a touch of honey adds subtle sweetness. The slow braising process ensures the short ribs turn out incredibly tender and flavorful.

Ingredients:

• 4 bone-in beef short ribs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1/2 cup balsamic vinegar
• 2 cups beef broth
• 1 tablespoon honey
• 1 teaspoon fresh rosemary, chopped
• 1 bay leaf
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Season the short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 4-5 minutes per side. Remove the ribs and set aside.
3. In the same pot, add the chopped onion and sauté for 5-6 minutes until softened and golden.
4. Add the minced garlic and cook for another minute until fragrant.
5. Stir in the balsamic vinegar and scrape up any browned bits from the bottom of the pot. Let it cook for about 2-3 minutes until the vinegar reduces slightly.
6. Add the beef broth, honey, fresh rosemary, and bay leaf. Stir to combine.
7. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
8. Cover the Dutch oven and transfer it to the oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
9. Once the ribs are done, remove them from the pot and discard the bay leaf. If the sauce is too thin, reduce it over medium heat.
10. Serve the short ribs with the balsamic sauce spooned over the top.

The balsamic vinegar adds a delicious tanginess that balances out the richness of the short ribs, while the honey provides a touch of sweetness to round out the flavors. This dish is perfect for a special occasion or as a hearty meal for any time of year. Serve it with mashed potatoes, roasted vegetables, or a simple salad for a complete meal.

Coconut Milk and Lime Braised Short Ribs

This recipe takes inspiration from Thai flavors, offering a creamy, aromatic braising liquid made from coconut milk and a kick of lime. The coconut milk infuses the short ribs with richness, while the lime adds brightness and freshness. The result is a flavorful, slightly tropical dish that pairs beautifully with rice or other fresh sides.

Ingredients:

• 4 bone-in beef short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) coconut milk
• 1 cup beef broth
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 teaspoon fresh ginger, grated
• 1 bay leaf
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Season the short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 4-5 minutes per side. Remove the ribs and set them aside.
3. In the same pot, add the chopped onion and sauté for 5-6 minutes until softened.
4. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
5. Stir in the coconut milk, beef broth, lime juice, fish sauce, and brown sugar. Bring the mixture 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 mostly submerged in the liquid. Add the bay leaf.
7. Cover the Dutch oven with a lid and transfer it to the oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
8. Once the ribs are done, remove them from the pot and discard the bay leaf. If the sauce is too thin, reduce it over medium heat.
9. Serve the short ribs with the coconut-lime sauce spooned over the top.

The rich and creamy coconut milk adds a luxurious texture, while the lime juice gives the dish a refreshing zing. The subtle sweetness from the brown sugar and the savory depth from the fish sauce round out the flavors, making this a unique and comforting dish. Serve it with jasmine rice, steamed vegetables, or a Thai-style cucumber salad to complete the meal.

Tomato and Basil Braised Short Ribs

For a classic, Italian-inspired braise, this recipe uses a simple yet flavorful combination of tomatoes and basil to create a fresh and aromatic sauce for the short ribs. The tomatoes add acidity, while the basil brings a fragrant, herbal note to the dish. The result is a dish that’s both hearty and light, perfect for pairing with pasta or crusty bread.

Ingredients:

• 4 bone-in beef short ribs
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 cups canned crushed tomatoes
• 1 cup beef broth
• 1 tablespoon fresh basil, chopped
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 325°F (165°C).
2. Season the short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 4-5 minutes per side. Remove the ribs and set them aside.
3. In the same pot, add the chopped onion and sauté for 5-6 minutes until softened and translucent.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Stir in the crushed tomatoes, beef broth, fresh basil, dried oregano, and bay leaf. Bring the mixture to a simmer.
6. Return the short ribs to the pot, ensuring they are submerged in the liquid.
7. Cover the Dutch oven with a lid and transfer it to the oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
8. Once the ribs are done, remove them from the pot and discard the bay leaf. If the sauce is too thin, reduce it over medium heat.
9. Serve the short ribs with the tomato-basil sauce spooned over the top.

The fresh basil and tomatoes create a fragrant, vibrant sauce that brightens the richness of the short ribs. This dish is a fantastic option for a cozy, comforting meal with an Italian flair. Serve it with mashed potatoes, pasta, or a simple green salad for a complete and satisfying meal.

Note: More recipes​ are coming soon!