Dutch Oven Braised Short Ribs

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Dutch Oven Braised Short Ribs

These fall-off-the-bone, tender braised short ribs, cooked in a Dutch Oven, are simmered in a wine-beef broth that is perfect served over cheesy smoked Gouda polenta. A dinner that is perfect for every day or for company.

Prep Time15

Cook Time3

Total Time3 15

Course: Main Course

Cuisine: American

Servings: servings

Calories: 387kcal

Author: Linda Warren

Ingredients

8 beef short ribs, bone-in
salt & pepper
¼ 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

Instructions

Preheat oven to 350°F.
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 pot.
Add the olive oil to the bacon grease in the pot and increase the heat to high. Carefully place the short ribs in the pot and brown on all sides. It should take about 1 minute per side. Remove the ribs from the pot and set aside.
Lower heat to medium and add the onions, carrots, and shallots. Saute for 2-3 minutes.
Stir in the red wine and bring it to a boil. Boil for at least 2 minutes before adding beef broth, thyme and rosemary sprigs.
Taste & adjust seasoning, adding more salt & pepper as needed.
Return the short ribs to the pot. Add additional beef broth or wine to almost cover the ribs. Cover the pot and place in the preheated oven.
Cook for 2 hours then reduce the heat to 325°F and continue to cook for 30-45 minutes longer. Remove from the oven.
Let the short ribs rest for 20 minutes with the lid before serving.
Place 2 ribs on top of
Smoked Gouda Polenta
(or your favorite cheesy polenta) then drizzle with sauce. Garnish with rosemary sprig, if desired.

Notes

STORE/REHEAT/FREEZE

STORE: Leftover short ribs and sauce can be stored in an airtight container in the refrigerator for up to 3 days.

REHEAT: Place the short ribs in a covered dish and heat in the oven at 325°F for about 20-25 minutes, or until warmed through. You can also reheat them on the stovetop over low heat, adding a splash of beef broth if the sauce has thickened too much.

FREEZE: Let the short ribs cool completely then transfer to a freezer-safe container. They’ll keep in the freezer for up to 3 months. Thaw in the refrigerator then reheat as suggested above.

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