Description
This easy Dutch oven recipe for boneless short ribs results in incredibly tender meat that falls apart with a fork. Perfect for a cozy dinner or a special occasion.
Ingredients
Scale
- 4 pounds boneless short ribs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 2 bay leaves
- Carrots and potatoes, chopped (optional, for serving)
Instructions
- Preheat the oven to 300°F (150°C).
- Season the short ribs generously with salt and black pepper.
- In a Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side.
- Remove the short ribs and set aside. In the same pot, add onions and garlic, cooking until softened, about 3-5 minutes.
- Stir in the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, and bay leaves. Bring to a simmer.
- Return the short ribs to the pot, ensuring they are submerged in the liquid.
- Cover the Dutch oven and transfer it to the preheated oven. Cook for 2.5 to 3 hours until the meat is fork-tender.
- Remove from the oven and let it rest for 10 minutes before serving. Discard bay leaves and serve with carrots and potatoes, if desired.
Notes
- For best results, use a heavy-bottomed Dutch oven that retains heat well.
- You can also add other vegetables like mushrooms or parsnips for added flavor.
- This dish can be made ahead of time and reheated; the flavors deepen overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3
- Sodium: 600
- Fat: 30
- Carbohydrates: 10
- Fiber: 2
- Protein: 40
Keywords: boneless short ribs recipe, Dutch oven short ribs, fall-apart tender ribs, easy short ribs recipe, beef short ribs, comfort food