Braised Short Ribs (Dutch Oven, Simple & Tender)
A simple, no-fuss braised short ribs recipe made with just a handful of ingredients. These bone-in short ribs cook low and slow in the oven until fall-apart tender, creating a rich, savory pan sauce without wine or complicated steps.
Servings: 4 Servings
Calories: 484kcal
Equipment
- Dutch oven
Ingredients
- 3 pounds beef short ribs bone-in
- 2 teaspoons Kosher salt
- 1 tablespoon canola oil or any other neutral oil like vegetable, or avocado
- 1 large onion sliced into 3-4 thick rounds
- 3 garlic cloves whole or lightly crushed
- 2 cups beef broth or water plus beef bouillon cubes
- ½ teaspoon ground black pepper
Instructions
Preheat your oven to 325°F
- Season the short ribs. Pat the short ribs dry and season all sides generously with kosher salt.3 pounds beef short ribs, 2 teaspoons Kosher salt
- Sear the ribs. Heat the oil in a 5-quart Dutch oven over medium-high heat. Working in batches, sear the short ribs on both sides until deeply browned. Transfer to a plate.1 tablespoon canola oil
- Layer the Dutch oven. Arrange the onion slices in a single layer on the bottom of the pot. Place the seared ribs directly on top of the onions.1 large onion
- Add broth garlic, & pepper. Pour the beef broth (or water with bouillon) over the ribs, then add the garlic cloves & pepper.3 garlic cloves, 2 cups beef broth, ½ teaspoon ground black pepper
- Cover and braise. Cover with the lid and place on the middle rack of the oven. Cook for 3 hours, or until the meat is very tender.
- Remove bones, tendons, and serve. Carefully lift the ribs out of the pot. Discard the bones. Scrape the tender meat away from any remaining tendons and discard the tendons. Return the meat to the pan juices and spoon the juices over the top before serving.
Video
Notes
About the Cooking Method
This is a classic oven braise. Braising means slow-cooking meat, covered, in a small amount of liquid so it becomes tender without drying out. Keeping the Dutch oven covered the entire time is essential.No Wine Needed
This recipe does not use red wine. Deep flavor comes from searing the beef, layering onions underneath the meat, and cooking low and slow. Beef broth or water with bouillon keeps the flavor clean and savory.Why the Onions Go on the Bottom
The onions act as a natural rack, lifting the meat slightly off the bottom of the pot. This prevents scorching and adds flavor to the pan juices as they soften.If the Short Ribs Feel Tough
Short ribs are done when the meat pulls apart easily with very little resistance. If they still feel tight or chewy, they simply need more time. Return them to the oven and cook in 20–30 minute increments.About the Tough Strip on the Meat
Some bone-in short ribs have a tendon, a connective tissue that does not melt during cooking. After braising, scrape the tender meat off the tendon with a knife and discard the tendon before serving. The most tender meat is often attached to it.Pan Juices (Au Jus vs Gravy)
This recipe creates a light, savory au jus, not a thick gravy.- For a thicker sauce: strain the liquid and simmer until slightly reduced, or thicken with a cornstarch slurry.
- For a more concentrated au jus next time: use slightly less broth.
Make-Ahead & Storage
- Short ribs can be made up to 1 day ahead and reheated gently in the oven.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooked short ribs with their juices for up to 3 months.
Nutrition
Serving: 2Ribs | Calories: 484kcal | Carbohydrates: 4g | Protein: 49g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 147mg | Sodium: 1772mg | Potassium: 1004mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 6mg
