Description
For an unforgettable meat course, cook Dutch oven bone-in short ribs. Braised for hours in an aromatic liquid, they are incredibly tender.
Ingredients
Scale
- 1/8 cup salt, plus more to taste
- 1/2 tablespoon freshly cracked black peppercorns
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 teaspoon crushed red pepper flakes
- 3 tablespoons olive oil, divided
- 2 1/2 – 3 pounds bone-in beef short ribs
- 1 large yellow onion, roughly chopped
- 4 large cloves garlic, crushed
- 2 tablespoons tomato paste
- 1 tablespoon all-purpose flour
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 2 cups beef stock
- 2 sprigs fresh rosemary
Instructions
- Position your oven rack in the middle of the oven and preheat to 305°F. Set out a Dutch oven that is at least 5 1/2 quarts in size.
- Whisk together the salt, black pepper, garlic powder, onion powder, and crushed red pepper flakes in a small bowl. Pat the short ribs dry with a paper towel, and evenly sprinkle all sides of the short ribs with the dry seasoning mix. You may not need to use all of the mix.
- Heat 2 tablespoons oil in the Dutch oven over medium-high heat. Working in two batches if necessary, sear the beef until browned, about 2 to 3 minutes per side. Transfer to a platter and set aside.
- Lower the heat to medium and immediately add the onion and garlic, as well as the remaining 1 tablespoon oil. Saute, stirring constantly with a sturdy spoon or spatula, until very lightly caramelized, about 1-2 minutes. If the onion is sticking and browning too quickly, add about 1 tablespoon of water and stir.
- Stir in the tomato paste until evenly distributed. Sprinkle the flour evenly over the onions and stir constantly until completely combined and lightly cooked, about 1-2 minutes.
- Whisk in the balsamic vinegar and soy sauce to deglaze the bottom while scraping up any browned bits. Whisk in the beef stock, add the rosemary, and bring to a boil, stirring constantly. Turn off the heat and place the short ribs back into the pot in a single layer. They will protrude slightly from the liquid.
- Place a lid on the pot and transfer to the oven. Braise for about 4 hours, flipping the ribs over once about midway through cooking, until the short ribs are very tender. Discard the rosemary, remove the meat from the bones in large pieces, and serve hot with some of the braising liquid.
- Prep Time: 20 minutes
- Cook Time: 4 hours, 10 minutes
- Category: Beef
- Method: Braising
- Cuisine: Meat
Keywords: Dutch oven, short ribs