Braised Short Ribs

Braised Short Ribs | 2CookinMamas Fall off the bone deliciousness in an easy Dutch oven recipe. Short ribs cooked in wine and served over smoky cheesy polenta. The perfect dinner for company or everyday!

Yay! I finally got a Dutch Oven! I have been wanting one for so long but the prices for major brands are astronomical and then I found this reasonably priced one from Nordic Ware and thought I would give it a try. Well, let me tell you, it works like a charm and this recipe today will prove it.

Braised Short Ribs Dutch Oven|2CookinMamas

I was pondering what to make with my new Dutch Oven when my husband and I went out for Valentine’s Day to Season’s 52. And what he ordered was so over-the-top delicious that I knew I just had to try making it at home. It was called Braised Short Ribs and was served over the most creamy cheesy polenta ever – need I say more?

Braised Short Ribs prep|2CookinMamas

So the minute I got home I started searching for a similar recipe and I finally found one on The Pioneer Woman’s site. It looked delicious and, yep you guessed it, I would get to use my new Dutch Oven. Perfect timing! 🙂

Braised Short Ribs out of oven|2CookinMamas

It is really a pretty simple recipe to make, merely browning the short ribs and chopping some veggies, adding a little broth and baking. The baking takes quite some time with a temperature change in the middle of the cooking time so plan this one for a weekend. And, by all means, make extra because you will want to have this again and again.

Braised Short Ribs dinner|2CookinMamas

The finishing touch is placing these tender short ribs (and the incredible broth) on top of cheesy polenta. And there is none better than my Smoked Gouda Polenta, lending just the right amount of rustic to the dish. Just take a look at all that heavenly goodness below. How can you resist!

Braised Short Ribs closeup|2CookinMamas

I’ve got to add that you can make a half recipe of just the broth and it is absolutely delicious as a sauce for steak, leftover beef of any kind and pork. Just cook half of the onion, carrot and shallot called for in the above recipe in bacon fat then add half the broth and red wine, seasoning it with 1 sprig each of the thyme and rosemary. Let it simmer for 30 minutes or so and you’re ready to bring your next dinner up a notch! Yum!

Now the next thing I want to do is to try making bread in the Dutch Oven and definitely my sister’s fantastic zesty pot roast. Stay tuned!

Enjoy!



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Dutch Oven Braised Short Ribs

Ingredients:

  • 8 beef short ribs
  • Salt & pepper
  • 1/4 cup all-purpose flour (or gluten-free flour)
  • 6 pcs bacon, chopped
  • 2 Tablespoons olive oil, add as needed
  • 1 onion, chopped
  • 4 carrots, chopped
  • 2 shallots, minced
  • 2 cups red wine
  • 2 cups beef broth (or enough to almost cover ribs)
  • 2 sprigs thyme
  • 2 sprigs rosemary

Directions:

Preheat oven to 350 degrees.

Prepare short ribs by seasoning with salt & pepper on both sides. Immediately dredge in flour.

In a 6-quart dutch oven, cook bacon over medium heat until crisp. Remove pieces of bacon, leaving fat in pan.

Add the olive oil to the bacon grease in pan and increase heat to high. Place ribs carefully in pan and brown on all sides. It should take about 1 minute per side. Remove ribs from pan.

Lower heat to medium and add onion, carrots and shallots. Saute for 2-3 minutes then add wine, stir, and bring to boil. Boil for at least 2 minutes before adding remaining ingredients. Taste & adjust seasoning, adding more salt & pepper as needed.

Return ribs to pan. Add additional beef broth or wine to almost cover ribs. Cover and place in oven.

Bake in 350 oven for 2 hours. Reduce heat to 325 and continue to cook for 30-45 minutes longer. Remove from oven.

Let rest 20 minutes with lid on prior to serving.

Place 2 ribs on top of Smoked Gouda Polenta (or your favorite cheesy polenta) then drizzle with sauce.

Serves 4.

Adapted from The Pioneer Woman.

Braised Short Ribs pin2 | 2CookinMamas Fall off the bone deliciousness in an easy Dutch oven recipe. Short ribs cooked in wine and served over smoky cheesy polenta. The perfect dinner for company or everyday!

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13 comments

    • Linda Warren says:

      Nicole, I would suggest either leaving it out altogether or substituting arrowroot, which is a tuber starch, or tapioca starch for the flour. I don’t really think that it needs the flour although the sauce may be a little runnier. Let me know if you try this recipe with one of the suggestions. Would love to know how it works out.

  1. Erin says:

    These look beautiful! Short ribs have always been a “restaurant only” dish for me….I might have to change that…

  2. Jean says:

    Yum, I made short ribs for the first time a year or two ago using a similar recipe and was surprised how great they came out and that it wasn’t too hard! Love the idea of serving over polenta too. Will pin this version to try next!

    • Linda Warren says:

      I know what you mean Jean! Isn’t it amazing how tender and flavorful they turn out! I’m so excited about my Dutch Oven now especially if they’ll make everything come out that delicious. Do you have any special recipes you like to fix in yours?

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