Dutch Oven Short Ribs
Servings Prep Time
6people 30minutes
Cook Time
3 1/2hours
Servings Prep Time
6people 30minutes
Cook Time
3 1/2hours
  • 6in boneshort ribs5 – 6 pounds
  • 1 large oniontrimmed, peeled and cut into 1/2” wedges
  • 2 stalks celerytrimmed and cut into 1” pieces
  • 6 small carrotsscrubbed & trimmed
  • 1cup brussels sproutstrimmed and cut into halves or quarters
  • 1pound new or nugget potatoes*scrubbed and cut into 1/2” pieces
  • 1 can crushed tomatoes
  • 1tablespoon sea salt
  • fresh ground black pepper
  • 1/4cup whole wheat flour
  • 10 peppercornswhole
  • 5 coriander seedswhole
  • 2 bay leaves
  • 1sprig fresh winter savory or rosemary
  • 2sprigs fresh thyme
  • 1sprig sprig fresh sage
  • 4 dried chilies
  • 1/4cup fresh parsleyminced coarsely
  • 4cloves garlicpeeled and trimmed
  • 1teaspoon ground cumin
  • 1/4cup olive oil
  • 2cups red winedry and robust
  • 2cups water
  • 2sprigs parsley or watercress for a garnish
  • square of cheesecloth
  • kitchen string
  1. In the center of the square of cheesecloth, tie the peppercorns, coriander seeds, chilies, and sprigs of savory, thyme and sage. Pull up the ends and tie the corners securely into a spice bag for the pot – use string if needed.
  2. In a medium mixing bowl, mix the flour with some salt and pepper. Dredge the short ribs through the flour, coating thoroughly. Shake off any excess flour.
  3. Heat a large, heavy Dutch oven over medium-high heat. Add a tablespoon of oil, coating the bottom and lower sides well.
  4. Add the short ribs to the pan and brown well all over, about 2 – 3 minutes on each side. When thoroughly browned, remove the ribs and set aside. Reduce heat to medium.
  5. Drain the fat only from the Dutch oven, then recoat the bottom with another tablespoon of canola oil. Add the garlic, onion, and celery and sauté with the pan drippings, scrapping the brown bits from the bottom of the pan, for about 5 minutes.
  6. Add the crushed tomatoes and cumin, and brown for another 3 or 4 minutes, scrapping the pan bottom. Add the wine, and continue scrapping the bottom. Lower the heat as needed and allow the mixture to reduce by half, 10 minutes or so.
  7. Preheat the oven to 375 degrees F.
  8. After the sauce is sufficiently reduced, return the short ribs to the pan. Add enough water to just barely reach the top of the ribs.
  9. Add the herb/spice bag, then cover the pan and cook for the next 3 hours or so.
  10. Check the ribs’ progress every half hour or so, adding a bit more water if needed. Stir the sauce and turn the ribs about halfway through the cooking time. Add the potatoes and carrots, stir once more and replace the lid then return to the oven.
  11. Remove the lid for the last 20 minutes of stewing to reduce the sauce and brown ingredients. When done, the meat should be tender enough to cut with a fork, but not falling apart.
  12. Ladle veggies equally onto plates and top with a short rib. Spoon in some of the reduced braising sauce, and garnish with parsley or watercress.
Recipe Notes

Dutch Oven Short Ribs Recipe | Foodal.com