Dutch Oven Short Ribs

Is it weird to use the term “melt-in-your-mouth” to describe meat? I mean, that’s typically reserved for desserts, like cookies and ganache… but with this slow-cooked preparation, I can’t think of a more perfect phrase!

There are no secrets or tricks here – it’s common knowledge that if you let tougher cuts of meat, like short ribs, cook at a low temperature for a long about of time, you’ll be generously rewarded with a soft, tender, juicy, flavorful end result.

It’s how your favorite BBQ joint makes the best rack of ribs, or how a precisely prepared standing roast at the holidays is an impressive tradition, or how a big bowlful of your mom’s super savory beef stew is one of the most comforting meals to enjoy with the family.

Unless you own a pressure cooker to help speed up the process, the textural success of certain beef-based recipes requires time.

And lots of it.

All this time spent simmering in a Dutch oven gives you the opportunity to really develop the flavors!

Bone-in cuts on their own provide a deeply meaty start for you to build even more dynamic tastes and aromas with a lineup of additional ingredients.

In this recipe, we lightly coat the meat in a simple dry rub before searing to create a deeply browned crust. We then introduce onion, garlic, tomato paste, as well as some fresh rosemary.

Balsamic vinegar, soy sauce, and beef stock mix together to create an alcohol-free liquidy lounge for the ribs to simmer in throughout the braising process.

A four-hour braise allows you ample time to figure out sides to cook…

Complete the meat-and-potatoes theme by making our stovetop rosemary potatoes – a most welcome choice, since your oven will already be full and busy for a while.

But good things come to those who wait. Especially when a divine dinner is on the way!

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Cooking by the Numbers…

Step 1 – Prep and Measure Ingredients

Preheat your oven to 305°F with the rack positioned in the middle. Braising the meat in the very center will ensure the most even cooking.

Set out a Dutch oven. Use an option that is at least 5 1/2 quarts in size, preferably one with a wide base so you can fit all of the meat in one even layer.

We used Made In’s Enameled Cast Iron Dutch Oven, with its stellar heat retention and circulation. Make your purchase of this essential cooking vessel directly on the Made In website!

Measure out the salt, garlic powder, onion powder, and red pepper flakes. Freshly crack the black pepper – you can review all of our recommended mills in our guide! Whisk together all of these ingredients in a small bowl. This will be your dry seasoning mix.

Measure out the olive oil, tomato paste, flour, balsamic vinegar, soy sauce, and beef stock. You can be a store-bought stock, or learn how to make your own soup stocks from scratch.

Roughly chop one large yellow onion, and crush 4 cloves garlic. Use a garlic press as a quick and convenient way of prepping the cloves.

Set out two sprigs of fresh rosemary.

Set out your bone-in beef short ribs. You can choose to use larger cuts of ribs, or smaller, individual portions. Be aware that the beef will shrink significantly in size, as it will cook for a long period of time.

If you are choosing the larger short ribs, make sure they are still small enough to fit in your Dutch oven. Talk to your butcher if you need to customize the size slightly.

Remove any excess moisture by patting the meat dry with paper towels.

Step 2 – Season and Sear the Meat

Heat 2 tablespoons of oil in your Dutch oven over medium-high heat. Reserve the remaining oil for sauteing the onions and garlic.

With an enameled Dutch oven, you should gradually raise the heat level on the stovetop – this will prevent the finish from potentially cracking.

While the oil is heating, season the beef by evenly sprinkling the dry seasoning mix on all sides. Gently press down on the seasonings with your fingers so they stick to the meat.

You may not need to use all of the mix – if there was any cross contamination, dispose of any remaining mix.

Working in two batches if necessary, sear the beef in one single layer until browned. This will take about 2 to 3 minutes per side. Use your tongs to keep a steady hold on each piece as you flip.

Adding the meat all at once in a single batch will result in steaming, eliminating the opportunity to get a browned, caramelized crust on the exterior. For the perfect sear, void overcrowding the pan and be sure to add just half at a time.

Transfer the pieces to a large plate or platter and repeat with the remaining meat. Set the plate aside for now while you continue cooking in the next few steps.

Step 3 – Caramelize the Onions and Garlic

Lower the heat to medium and immediately add the onions and garlic to the pot, as well as the remaining oil.

Saute, stirring constantly with a sturdy spoon or spatula, until very lightly caramelized. This will only take about 1 or 2 minutes.

You aren’t trying to completely soften the onions – just give them some color. They will continue cooking thoroughly during the rest of the braising process.

We love the browned bits of meat leftover from searing! But there is a potential risk of burning as you continue cooking. If the fond on the bottom of the pot is getting too brown, add about one tablespoon of water and stir to deglaze. You can also lower the heat a little more as needed.

Step 4 – Add the Tomato Paste and Flour

Add the tomato paste to the onion mixture and stir well, just until it’s evenly distributed.

Sprinkle the flour over the onions. To prevent any clumping, sprinkle the flour lightly and evenly over the vegetables.

Stir constantly until completely combined with no white streaks left, for about 1 to 2 minutes.

Step 5 – Whisk in Liquid Ingredients and Rosemary

Pour the balsamic vinegar and soy sauce into the pot, stirring constantly to deglaze the pan by scraping up any browned bits on the bottom.

Use a sturdy whisk for this step.

Add the stock, whisking constantly to distribute the vegetable mixture throughout the liquid. Stir in the two sprigs of rosemary.

As you continue whisking, bring the liquid to a boil. Once it reaches a boil, immediately turn off the heat.

Step 6 – Return Beef to Pot and Braise

Using your tongs, gently place the seared meat back into the pot in a single layer, as well as any liquids that collected on the plate. The liquid in the pot should nearly cover the meat.

Cover the Dutch oven with the lid and transfer it to the preheat oven.

Braise for about 4 hours, or until very tender. About midway through cooking, flip the short ribs so they cook evenly in the liquid on the other side.

Depending on the heat distribution, the total cooking time may take less or more time in your pot and oven at home. Check the meat after 3 1/2 hours by piercing a piece with a fork – if the fork easily slides through, the short ribs are ready. If it’s still a little tough, continue cooking and check again in another 30 minutes.

Step 7 – Serve

Remove the pot from the oven, and let it sit for about 5 minutes with the lid off to cool just slightly. Dispose of the rosemary.

Serve in bowls with your preferred side dishes, pouring some of the braising liquid over the beef.

Serve while it’s still hot and steamy!

Face the Fats

You’ll immediately notice a thick layer of viscous fat separated from the rest of the braising liquid when you have finished cooking and you’re removing the short ribs to serve.

Bone-in short ribs are a very fatty cut of meat, and given hours and hours to slowly cook, there will be a lot of fat rendered from this cut.

Before serving, first remove the short ribs from the braising liquid. Then, vigorously whisk the fat back into the liquid to combine.

If you don’t want to consume this fat, or if you want to remove it before storing any leftovers, transfer the braising liquid to a large airtight container and refrigerate for about 1 to 2 hours. The fat will eventually congeal at the top as the temperature lowers.