This Braised Short Ribs recipe turns simple ingredients into a restaurant-quality meal you can make at home. Slow-cooked in a Dutch oven with herbs and pancetta, the beef is tender, flavorful, and unforgettable.
Anytime I make these braised short ribs, the rich aroma of pancetta, rosemary, and thyme has everyone lingering in the kitchen long before it hits the table. These bone-in short ribs are slow-cooked to perfection, creating a tender, flavorful meal that’s surprisingly simple to make. With hearty carrots, onions, and a silky beef broth, every bite is rich, tender, and full of flavor.
If you love tender, flavorful beef, you’ll also enjoy these Dutch oven ribs and these skillet short ribs.
Why You’ll Love This Recipe
- Easy to Make: With simple steps, this short ribs in the Dutch oven recipe comes together with minimal effort.
- Rich, Deep Flavor: Slow-cooking with pancetta, herbs, and beef broth creates tender ribs packed with savory goodness.
- Comfort Food Favorite: A warm, hearty dish, these braised short ribs in a Dutch oven are satisfying any time of year. For another comforting meal, try my ground beef stew next.
- Hands-Off Cooking: Once it’s in the Dutch oven, you can let your braised short ribs cook while you relax or prep sides.
Ingredients
- Beef Ribs: Choose bone-in short ribs with good marbling for maximum flavor and tenderness. Let them sit at room temperature for about 20 minutes before cooking to ensure even braising.
- Pancetta: Adds rich, savory flavor to the dish. You can usually find pancetta in the deli section or specialty Italian aisle. You can also use bacon instead, though it has a slightly different flavor.
- Vegetables: Onion, carrots, and shallots build the base of the sauce and add natural sweetness. Choose firm, fresh vegetables and dice them evenly for consistent cooking.
- Herbs: Fresh thyme and rosemary bring bright, fragrant flavors that balance the rich meat. For another herb-packed favorite, try my Dutch oven pot roast.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Red Wine Braise: Add 1 cup of red wine to the braising liquid for a richer, deeper flavor with a subtle acidity that complements the beef.
- Spicy Kick: Stir in a teaspoon of smoked paprika or chipotle powder into the seasoning for a warm, smoky heat that enhances the savory ribs.
- Gluten-Free: Skip the flour dredge and use cornstarch or arrowroot powder to thicken the sauce, making this recipe safe for gluten-free diets.
- Vegetable Boost: Add parsnips, turnips, or mushrooms to the braising liquid for extra texture, flavor, and nutrients in the dish. Love a veggie-packed meal? Check out my Cajun shrimp and sausage skillet.
- Slow Cooker Version: Prepare everything in a slow cooker on low for 6–8 hours instead of the Dutch oven; the ribs will be just as tender with minimal hands-on time.
How to Make Braised Short Ribs
Perfect for a cozy dinner or special occasion, this braised short rib recipe turns simple ingredients into tender, flavorful ribs. Preheat your oven to 350°F and prepare your Dutch oven.
Step 1: Prepare the Ribs. Generously season the beef ribs with salt and pepper, then dredge them lightly in flour to help create a savory crust during cooking.
Step 2: Brown the Pancetta. Heat a Dutch oven with olive oil and cook the pancetta to render the fat.
Step 3: Brown the Meat. Sear the ribs on all sides until golden brown in olive oil and the rendered fat from the pancetta. Remove the ribs and set them aside.
Step 4: Cook the Vegetables. Add the diced onion, carrots, and shallots to the pot and cook for a few minutes until they soften.
Step 5: Add the Broth. Pour in half of the beef broth and bring to a gentle boil.
Step 4: Braise the Ribs. Return the short ribs to the Dutch oven along with the remaining broth, herbs, and pancetta. Cover and bake in the oven for 2–3 hours, lowering the heat near the end to ensure tender, melt-in-your-mouth ribs. Enjoy with mashed potatoes or these skillet potatoes au gratin.
Expert Tips
- Sear for Flavor: Browning the ribs before braising locks in juices and adds a rich, caramelized flavor, which is an important step when learning how to make short ribs perfectly tender.
- Deglaze the Pan: After searing the ribs, pour a little beef broth or wine into the hot Dutch oven to scrape up the browned bits, which adds extra depth to your sauce.
- Use Fresh Herbs: Fresh thyme and rosemary add bright, aromatic flavors. Tie them together for easy removal after cooking.
- Check the Liquid: Keep the ribs partially submerged in the braising liquid to prevent drying. Add a splash of beef broth if it reduces too quickly.
- Storage & Reheating: Store leftover ribs and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the oven at 325°F until warmed through to maintain tenderness.
Serving Suggestions
- Serve these braised short ribs for a cozy weeknight dinner or a special holiday meal. Pair with cheesy hasselback potatoes and honey glazed carrots for a complete meal.
- For a lighter option, serve with a simple green salad or skillet roasted asparagus to balance the richness of the beef.
- Leftovers make a delicious lunch the next day, reheat gently, and enjoy with some fresh Dutch oven bread.
Recipe FAQs
For tender, melt-in-your-mouth ribs, bake in a preheated 350°F oven for 2–3 hours, then lower to 325°F for an additional 30 minutes.
Keep the ribs partially submerged in the braising liquid throughout cooking, and add extra beef broth if the liquid reduces too much.
After removing the ribs, simmer the braising liquid on the stove for a few minutes until it reduces and thickens. You can also whisk in a small amount of flour or cornstarch for extra body.
More Delicious Beef Recipes
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Get the Recipe
Dutch Oven Braised Short Ribs
Equipment
- 5 quart Dutch Oven
Ingredients
- 8 beef ribs bone-in
- ¼ cup flour
- 6 slices pancetta diced
- 2 tablespoons olive oil extra virgin; chipotle flavored
- 1 cup onion diced
- 3 carrots diced
- 2 shallots diced
- 4 cups beef broth
- 4 sprigs thyme
- 4 sprigs rosemary
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Instructions
- Preheat oven to 350°F.
- Generously season each beef rib with salt and pepper and dredge in flour.
- In a 5 quart dutch oven, fry pancetta on medium heat. Render the fat and remove pancetta for later. Leave the fat and add olive oil. Turn heat to medium-high heat and braise each beef rib.
- Remove ribs and set on a plate for later. Add carrots, onions and shallots and cook for about 2 or 3 minutes. Add 2 cups beef broth and bring to a boil. Add 2 more cups of beef broth with salt and pepper until the desired taste.
- Add beef ribs to the liquid, bring to a simmer then add pancetta, thyme and rosemary. Cover and bake for 2-3 hours. Turn heat down to 325 and bake for another 30 minutes.
- Serve on top of mashed potatoes.
Notes
- Season the ribs generously and dredge in flour to create a flavorful crust that locks in juices.
- Sear the ribs in a hot Dutch oven to develop rich, caramelized flavor before braising.
- Cook the vegetables until softened to form a flavorful base for the braising liquid.
- Keep the ribs partially submerged in the broth while baking to ensure they stay tender and moist.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Edward says
One of my favorite comfort foods! I love this on a cold Sunday. Thank you for this delicious recipe!