Make a pot of savory short ribs and bring those comforting memories on! We actually had our first 2 guests over for dinner since COVID started hunkering us down. My sister and brother in-law came over and we cooked up a batch of short ribs, made a nice salad, a honey cake and had a great time indulging in togetherness.

The beauty of cooking short ribs is that they are a slow cook. A few hours to do other things and pay attention to guests while a full dinner in a dutch oven cooking is time to enjoy and take advantage of, and we sure did. We laughed, had a couple of drinks from our bar, and had great conversation all while cooking dinner.

~Dutch Oven Short Ribs~

Recipe by Mrs. SheckyCourse: Main Courses

Servings

servings

Prep time

minutes

Cooking time

hours

Ingredients

Equipment:
Large Dutch Oven
8 Short Ribs Beef
¾ c Flour For dredging
2 tbsp oil
2 tbsp Butter
1 large Onion Yellow-Diced
3 whole Shallots Diced
3 c Red Wine Full and robust
2 c Beef Broth To cover the ribs
4-5 Carrots Cut-large chunks & cut more if there is pot room
2 sprigs Thyme
1 sprig Rosemary
2 Bay Leaves
Salt & Pepper Kosher salt
5 cloves Garlic Smashed
5 Potatoes Cut in chunks
2 tbsp Tomato Paste

Directions

Season Ribs with Salt & Pepper.
Dredge in the flour. Set Aside.
Heat the oil in a large dutch oven over medium high to high and add the dredged short ribs and brown on all sides. About one minute on each side is good.
Remove the ribs and set them aside.
Turn down the heat to about medium.
Add the onions, shallots and cook for about 4-5 minutes.
Pour in the wine, add butter, stir and scrape the bottom of the pan to get all the goody bits mixed into the liquid. Add tomato paste. Bring to a boil and cook again just for about 10 minutes. Do not burn.
Add the ribs.
Add the broth, taste and season again with salt and pepper if you need it.
The liquid should be just over the the tops of the ribs. If the liquid does not just cover the ribs, add more wine or broth or a bit of both.
Add the herbs – thyme, rosemary and bay leaves to the pot.
With the lid on, cook at 350° for about 2½ hours in the oven.
At the end of 2 ½ hours, add the carrots and potatoes.
Cover and cook for another hour or until tender and falling off the bone or fork tender.
When done let sit for about 30 minutes.

Notes

Cook some bacon up and brown the ribs in that. What a great taste that is!
Use a large dutch oven. The liquid should be just covering the ribs. If you feel you need a bit more liquid in the pot to cover the ribs add it. This helps the meat’s tenderness for the fall-off the bone flavor. I like a bit more wine for richness if I have to add more liquid, but broth is just fine.
Timing: Check the beef with a fork. When it is fork tender and pulls away, it is done. You may want to cook it a little longer if you want more of that fall-off the bone texture. Just keep an eye on it.
If for some reason you have too much liquid, pour some off into a container and make gravy. It is so good you won’t want to toss it.
Depending on your ribs, you will have some fat. You can skim that off. These didn’t have that much so when I covered the evenings left overs it was easy to retrieve the fat after being in the refrigerator the next day.
Is this good the next day? By all means it is. In fact, I believe it tastes better the next day. Refrigerate any leftovers and just warm them up. Scoop the gravy up with a great biscuit or pile the leftovers onto some freshly mashed potatoes.

Add liquids, cover and cooks for 2 1/2 hours in the oven. At that time, add the vegetables and cover, cook and check it in about 45 minutes to one hour. Cook until fork tender.

For that Ultimate Honey Cake recipe, click here to get it. It was a perfect pairing for the short ribs and topped it off beautifully as desert.

From Mrs. Shecky’s Kitchen,

Til next time…

~Dutch Oven Short Ribs~