🎉 Introduction

Few dishes feel as indulgent and comforting as braised short ribs. Slow-cooked in a Dutch oven, the meat becomes fall-off-the-bone tender, surrounded by a savory, aromatic sauce that’s rich with garlic, onions, carrots, herbs, and tomato paste.

Traditionally made with wine, this version keeps it alcohol-free while maintaining all the depth and complexity of flavor. By using beef broth, balsamic vinegar, and a touch of grape or pomegranate juice, you get that same luxurious sauce with a slightly sweet and tangy balance. Served with mashed potatoes, polenta, or crusty bread, this dish is pure comfort food.

🧰 Equipment Needed

• Dutch oven (or heavy oven-safe pot with lid)
• Cutting board & sharp knife
• Wooden spoon or spatula
• Measuring cups & spoons
• Tongs

🛒 Ingredients

Meat

• 3 lbs bone-in short ribs

Vegetables & Aromatics

• 1 large onion, diced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 3 garlic cloves, minced
• 2 bay leaves
• 1 sprig fresh thyme
• 1 sprig fresh oregano

Liquids & Base

• 3 cups beef broth
• ½ cup grape juice or pomegranate juice
• 2 tbsp balsamic vinegar
• 2 tbsp tomato paste

Oils & Seasoning

• 2 tbsp olive oil
• Salt & black pepper, to taste

👩‍🍳 Directions

Step 1: Preheat oven to 325°F (160°C). Pat short ribs dry with paper towels and season generously with salt and pepper.

Step 2: Heat olive oil in a Dutch oven over medium-high heat. Sear ribs on all sides until browned (about 8–10 minutes). Remove and set aside.

Step 3: In the same pot, add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and tomato paste, cooking for 1 minute.

Step 4: Deglaze the pot with grape juice and balsamic vinegar, scraping up browned bits from the bottom.

Step 5: Add beef broth, bay leaves, thyme, and oregano. Return short ribs to the pot, nestling them into the liquid.

Step 6: Cover with a lid and transfer to the oven. Braise for 2 ½ to 3 hours, until the meat is tender and easily pulls from the bone.

Step 7: Remove ribs and herbs. Skim excess fat from the surface of the sauce. Reduce sauce on the stovetop if thicker consistency is desired.

Step 8: Serve short ribs over mashed potatoes, polenta, or rice, ladling sauce generously on top.

🍽️ Servings & Timing

• Servings: 4–5 portions
• Prep Time: 20 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 20 minutes

🧊 Storage & Reheating

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze ribs and sauce for up to 3 months. Thaw overnight before reheating.
• Reheating: Warm in the oven at 325°F (160°C) covered, or on the stovetop with extra broth if needed.

🥄 Variations

• Different Protein: Try lamb shanks or beef chuck roast.
• Spicy Twist: Add red pepper flakes or a chopped chili.
• Veggie Boost: Add mushrooms or parsnips for depth.
• Glazed Finish: Stir in 1 tbsp honey or maple syrup before serving.
• Herb Upgrade: Use rosemary for an earthier flavor.

❓ 10 FAQs

1. Can I make this without a Dutch oven?
Yes, use a heavy pot with a tight lid or a slow cooker.

2. Can I use boneless short ribs?
Yes, but bone-in gives richer flavor.

3. What if I don’t have grape or pomegranate juice?
Use apple juice or just extra broth with more balsamic vinegar.

4. Do I need to sear the ribs?
Yes, it develops deep flavor for the sauce.

5. Can I make this recipe ahead of time?
Yes, it tastes even better the next day.

6. How do I thicken the sauce?
Reduce on the stovetop or stir in a cornstarch slurry.

7. Can I make it in a slow cooker?
Yes, cook on low for 8 hours after searing ribs.

8. What sides pair best?
Mashed potatoes, polenta, roasted veggies, or bread.

9. Is this gluten-free?
Yes, as long as your broth is gluten-free.

10. Can I double the recipe?
Yes, just use a larger Dutch oven.

🏁 Conclusion

These Braised Short Ribs in Dutch Oven are melt-in-your-mouth tender, rich, and deeply flavorful—all without the wine. With slow-cooked vegetables, aromatic herbs, and a savory sauce, this dish is pure comfort food. Perfect for family dinners, meal prep, or impressing guests, it’s a recipe you’ll want to keep on repeat.

Adam

Braised Short Ribs in Dutch Oven – Tender, Flavorful, and Comforting

Few dishes feel as indulgent and comforting as braised short ribs. Slow-cooked in a Dutch oven, the meat becomes fall-off-the-bone tender, surrounded by a savory, aromatic sauce that’s rich with garlic, onions, carrots, herbs, and tomato paste. Traditionally made with wine, this version keeps it alcohol-free while maintaining all the depth and complexity of flavor. By using beef broth, balsamic vinegar, and a touch of grape or pomegranate juice, you get that same luxurious sauce with a slightly sweet and tangy balance. Served with mashed potatoes, polenta, or crusty bread, this dish is pure comfort food.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Servings: 5 portions

Ingredients Equipment Method Notes

Ingredients

  

Meat

• 3 lbs bone-in short ribs

Vegetables & Aromatics

• 1 large onion diced
• 2 carrots chopped
• 2 stalks celery chopped
• 3 garlic cloves minced
• 2 bay leaves
• 1 sprig fresh thyme
• 1 sprig fresh oregano

Liquids & Base

• 3 cups beef broth
• ½ cup grape juice or pomegranate juice
• 2 tbsp balsamic vinegar
• 2 tbsp tomato paste

Oils & Seasoning

• 2 tbsp olive oil
• Salt & black pepper to taste

Equipment

• Dutch oven or heavy oven-safe pot with lid
• Cutting board & sharp knife
• Wooden spoon or spatula
• Measuring cups & spoons
• Tongs

Method

 

Step 1: Preheat oven to 325°F (160°C). Pat short ribs dry with paper towels and season generously with salt and pepper.

Step 2: Heat olive oil in a Dutch oven over medium-high heat. Sear ribs on all sides until browned (about 8–10 minutes). Remove and set aside.

Step 3: In the same pot, add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and tomato paste, cooking for 1 minute.

Step 4: Deglaze the pot with grape juice and balsamic vinegar, scraping up browned bits from the bottom.

Step 5: Add beef broth, bay leaves, thyme, and oregano. Return short ribs to the pot, nestling them into the liquid.

Step 6: Cover with a lid and transfer to the oven. Braise for 2 ½ to 3 hours, until the meat is tender and easily pulls from the bone.

Step 7: Remove ribs and herbs. Skim excess fat from the surface of the sauce. Reduce sauce on the stovetop if thicker consistency is desired.

Step 8: Serve short ribs over mashed potatoes, polenta, or rice, ladling sauce generously on top.

Notes

🧊 Storage & Reheating

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze ribs and sauce for up to 3 months. Thaw overnight before reheating.

Reheating: Warm in the oven at 325°F (160°C) covered, or on the stovetop with extra broth if needed.

🥄 Variations

Different Protein: Try lamb shanks or beef chuck roast.

Spicy Twist: Add red pepper flakes or a chopped chili.

Veggie Boost: Add mushrooms or parsnips for depth.

Glazed Finish: Stir in 1 tbsp honey or maple syrup before serving.

Herb Upgrade: Use rosemary for an earthier flavor.

❓ 10 FAQs

1. Can I make this without a Dutch oven?
Yes, use a heavy pot with a tight lid or a slow cooker.

2. Can I use boneless short ribs?
Yes, but bone-in gives richer flavor.

3. What if I don’t have grape or pomegranate juice?
Use apple juice or just extra broth with more balsamic vinegar.

4. Do I need to sear the ribs?
Yes, it develops deep flavor for the sauce.

5. Can I make this recipe ahead of time?
Yes, it tastes even better the next day.

6. How do I thicken the sauce?
Reduce on the stovetop or stir in a cornstarch slurry.

7. Can I make it in a slow cooker?
Yes, cook on low for 8 hours after searing ribs.

8. What sides pair best?
Mashed potatoes, polenta, roasted veggies, or bread.

9. Is this gluten-free?
Yes, as long as your broth is gluten-free.

10. Can I double the recipe?
Yes, just use a larger Dutch oven.

🏁 Conclusion

These Braised Short Ribs in Dutch Oven are melt-in-your-mouth tender, rich, and deeply flavorful—all without the wine. With slow-cooked vegetables, aromatic herbs, and a savory sauce, this dish is pure comfort food. Perfect for family dinners, meal prep, or impressing guests, it’s a recipe you’ll want to keep on repeat.