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Tender Dutch Oven Braised Short Ribs Recipe with Root Vegetables

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A comforting and practical slow-braised short ribs recipe cooked in a Dutch oven with a medley of root vegetables, resulting in tender, juicy meat and rich, savory sauce.

Ingredients

Scale
  • 3–4 pounds bone-in beef short ribs
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 1 large onion, roughly chopped
  • 4 cloves garlic, minced
  • 3 medium carrots, peeled and cut into chunks
  • 2 medium parsnips, peeled and cut
  • 2 stalks celery, chopped
  • 2 cups beef broth (low sodium preferred)
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot recommended)
  • 2 tablespoons tomato paste
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 3 medium Yukon Gold or fingerling potatoes, halved
  • Optional: splash of balsamic vinegar or 1 teaspoon brown sugar

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the short ribs generously with salt and black pepper.
  3. Heat olive oil in your Dutch oven over medium-high heat. When shimmering, add the ribs in batches, being careful not to crowd the pan. Brown each side for about 3-4 minutes until deeply golden.
  4. Remove ribs and set aside. Lower heat to medium and add chopped onion, carrots, celery, and parsnips. Sauté for 5-7 minutes until softened and fragrant, stirring occasionally.
  5. Add minced garlic and tomato paste. Cook, stirring, for another 2 minutes until the tomato paste darkens slightly.
  6. Pour in the red wine to deglaze the pot. Scrape up all the browned bits stuck to the bottom. Let the wine reduce by about half, roughly 5 minutes.
  7. Return the short ribs to the pot, nestling them among the vegetables. Add beef broth, thyme sprigs, and bay leaves. The liquid should come about halfway up the meat — add more broth if needed.
  8. Cover the Dutch oven and place it in the preheated oven. Braise for 2.5 to 3 hours until the meat is fork-tender and falling off the bone.
  9. Add the potatoes about halfway through the braising time to prevent overcooking.
  10. Once done, carefully remove the ribs and vegetables to a serving platter. Discard thyme sprigs and bay leaves.
  11. If desired, simmer the braising liquid uncovered on the stovetop for 5-10 minutes until reduced to your liking for a thicker sauce.
  12. Adjust seasoning with salt, pepper, or a splash of balsamic vinegar if desired. Serve hot with the root vegetables surrounding the ribs.

Notes

Do not skip browning the meat to develop deep flavor. Add potatoes halfway through braising to prevent them from becoming mushy. Use a dry red wine like Cabernet Sauvignon or Merlot for best results. For a thicker sauce, reduce the braising liquid on the stovetop after cooking. Rest ribs 5-10 minutes before serving to redistribute juices.

Nutrition

Keywords: braised short ribs, Dutch oven recipe, root vegetables, slow cooked beef, comfort food, easy dinner, beef ribs recipe

Find it online: https://prismtaste.com/tender-dutch-oven-braised-short-ribs-recipe-with-root-vegetables-easy-and-perfect/