Dutch Oven Braised Short Ribs
This braised short ribs recipe is slow-cooked in a Dutch oven with pancetta, fresh herbs, and a savory beef broth, creating tender, flavorful ribs that are perfect for a cozy family dinner.
Servings: 8 people
Calories: 122kcal
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
Calories: 122kcal | Carbohydrates: 8g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 570mg | Potassium: 221mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3852IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg
