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Dutch Oven Braised Short Ribs Recipe with Root Vegetables Easy and Perfect

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A comforting and easy Dutch oven braised short ribs recipe with root vegetables that results in tender, fall-off-the-bone meat and flavorful vegetables. Perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 3 to 4 pounds beef short ribs, bone-in
  • Salt and freshly ground black pepper, to season
  • 2 tablespoons vegetable oil or canola oil
  • 1 large onion, sliced thin
  • 3 cloves garlic, minced
  • 2 cups beef broth (low-sodium recommended)
  • 1 cup dry red wine (optional, Cabernet or Merlot recommended)
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf
  • 3 large carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 2 medium celery stalks, chopped
  • 1 large rutabaga or turnip, peeled and chopped (optional)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Season the short ribs generously on all sides with salt and pepper.
  3. Heat vegetable oil in your Dutch oven over medium-high heat until shimmering.
  4. Sear the ribs in batches, about 3-4 minutes per side, until a deep brown crust forms. Remove ribs and set aside.
  5. Lower heat to medium, add sliced onions and cook for about 5 minutes until softened and starting to brown.
  6. Add minced garlic and tomato paste, stirring constantly for 1 minute.
  7. Pour in the red wine to deglaze the pot, scraping up browned bits. Simmer for 3-4 minutes to reduce slightly.
  8. Add beef broth, thyme, rosemary, and bay leaf. Return short ribs to the pot, nestling them into the liquid.
  9. Cover the Dutch oven with its lid and transfer to the oven. Braise for 2 to 2 ½ hours until meat is tender and falling off the bone.
  10. After about 1 ½ hours, add the chopped root vegetables around the ribs.
  11. Check tenderness by piercing ribs with a fork; if not tender, cook an additional 15-30 minutes.
  12. Remove ribs and vegetables to a serving platter. Discard herb sprigs and bay leaf.
  13. Optional: Place Dutch oven on stovetop over medium heat and simmer uncovered for 10 minutes to reduce sauce.
  14. Serve hot, spooning braising liquid over meat and vegetables.

Notes

Let the dish rest for 10 minutes before serving to allow flavors to settle. Do not rush searing to develop a good crust. Add root vegetables after 1 ½ hours to avoid mushiness. For a thicker sauce, reduce braising liquid on stovetop after cooking. Can substitute red wine with beef broth and balsamic vinegar for non-alcoholic version. Slow cooker adaptation possible by cooking on low for 6-8 hours after searing.

Nutrition

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

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