A braised short ribs recipe only for those who are ready for the next level of short ribs. Here’s how to use a dutch oven to cook the juiciest, most tender short ribs known to man.
Dutch Oven Braised Short Ribs Recipe
- 5 lbs beef short ribs
- 5-10 thick cut strips of bacon
- 1 bottle Red wine
- 1 large white onion (roughly minced)
- 2 Carrots (sliced thinly)
- 2 Celery “sticks” (sliced thinly)
- 4 Thyme springs
- 2 Rosemary springs
- 2 dry Bay leaves
- 3 cloves of garlic (minced)
- 2 Tbsp Mexican oregano
- Tomato paste (6 ounce can)
- 2 Cups beef stock
- Kosher/sea salt & coarsely ground black pepper
Preparing the Beef Short Rbis
The first thing you want to do is season the beef short ribs. Coat all sides with salt & pepper – don’t be stingy with the stalt especially, but add pepper to taste.
The next part of preparing the short ribs for cooking in the dutch oven is giving them a sear. You can do this either on a cast iron skillet, flat top griddle, or even in the dutch oven itself.
Heat it up, and throw in the bacon. Let it render down until there’s enough fat, then sear the short ribs in the bacon fat. Turn frequently to sear on all sides.
Cooking in the Dutch Oven
Once the short ribs are seared, pull them off the heat.
Prepare the dutch oven if you haven’t already, and throw in the minced onion, carrot, celery and garlic. Let that all cook until it starts breaking down, stirring often.
Now mix in the tomato paste, and cook until fragrant and deep red. Then add the beef broth, 1 bottle of wine, oregano & herbs. Stir everything together and let the mixture coming up to a boil.
Braising the Short Ribs
Put the beef short ribs in the dutch oven, submerging them as much as possible in the braising liquid.
Close the lid of the dutch oven and put hot coals on top. You should have about 10 coals underneath and 15 on top (depending on the size of your coals). Add some extra unlit briquettes on top – these will slowly ignite and keep the cook going for longer.
Close the lid. If you want to pay extra attention to detail, rotate the dutch oven by 1/4 turn every 20 minutes, and rotate the lid the same amount in the opposite direction. This ensures perfectly even cooking.
Cook for about 2-2.5 hours.
Finishing off the cook
Once the ribs are ready, take them off the heat. The braising juice should have reduced by a lot – pour it into a different cup and separate the grease, so you can use it as a sauce.
Serve alongside the sauce and some veggies or sides of your liking.
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