You'll Never Make Short Ribs Any Other Way | Braised Short Ribs Dutch Oven

beef short ribs

💰Cheaper: chuck roast

Chuck roast is less expensive and can be braised similarly.

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice provides sweetness and acidity without alcohol.

Remove excess fat from the short ribs carefully.

Pat the short ribs dry to remove moisture.

Drizzle olive oil over the short ribs and rub it in.

Season the short ribs with salt and black pepper on all sides.

Heat a Dutch pot and drizzle a little olive oil for searing.

Place the short ribs in the hot pot to sear until golden brown, flipping as needed.

Remove the short ribs from the pot and set aside.

Add chopped onion, celery, and tomato paste to the pot; stir and cook until translucent.

Fry the tomato paste for about 2 minutes to remove the raw flavor.

Add about 1 tablespoon of all-purpose flour to the pot and fry it to remove the raw taste.

Pour in a good amount of red wine into the pot.

Add the entire container of beef broth to the pot.

Return the short ribs to the pot, ensuring they are covered by the broth.

Add a whole head of garlic, thyme, and parsley to the pot.

Add a small amount of complete seasoning and baby carrots to the pot.

Cover the pot and let it simmer on medium-low heat for about 2 to 3 hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens