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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.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
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.