Tender juicy meat and caramelized onions make this recipe for Braised Short Ribs perfect for a chilly evening. With just 20 minutes of hands on time, you can tackle the rest of your to-do list and enjoy this comforting and hearty dish a few hours later.
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This recipe for Balsamic Braised Short Ribs is one of those recipes that feels like an explosion of flavor upon the first bite, and every bite after that. Bone cuts always deliver on flavor as the flavor from the bone itself gets transferred into the meat. Also the beauty of braised meats is that you only need about 20-30 minutes of hands-on time. The rest is completely hands-off while the meat braises in the oven.
Why Do Short Ribs Need To Cook For So Long?
Short ribs, cut from the lower section of the rib cage, most often need a longer cook time. Since this cut of meat is typically tough it needs a longer cook time to break down and soften. This extended cook time or braising allows the meat to become tender and flavorful.
Why You’ll Love This Recipe For Glazed Short Ribs
Hearty: Nothing is more hearty or filling than ribs.
Paleo friendly: Gluten free, keto and paleo-friendly this recipe can be enjoyed by all.
Hands off time: Just 20 minutes or so of prep and then the ribs are in the oven braising for a few hours.
Ingredients For Dutch Oven Short Ribs
- Bone-in short ribs – Short ribs can be a very fatty cut so be sure to hand select the less fattier ones.
- Ghee – Use ghee or extra virgin olive oil for sautéing.
- Onion – Cut the onion into large chunks so you can enjoy tasty caramelized onion pieces with the oven braised beef ribs.
- Garlic – Fresh minced garlic is best but jarred also works.
- Tomato paste – Tomato paste adds the texture, color and taste in this recipe.
- Coconut aminos – Coconut aminos is a substitute for soy. If you are not allergic to soy or follow a whole30 diet, you may use soy instead of coconut aminos. Red wine is also an option.
- Balsamic vinegar – Balsamic vinegar balances out the flavor of the ribs.
- Bone broth – Use bone broth or beef broth. If you don’t have either you can also use water.
- Flour – Use flour as a thickening agent.
- Thyme – Fresh thyme adds more flavor. Tie the thyme in a bundle so it’s easy to remove at the end of cooking.
- Bay leaf – Use a bay leaf to deepen the flavor of these oven braised short ribs even more.
How To Make Oven Braised Beef Ribs
- Step 1: Heat ghee in a Dutch over or cast iron pot and brown the short ribs on all sides. Make sure to pre-season the ribs with salt and pepper. Transfer browned ribs to a plate.
- Step 2: Sauté onion and garlic in the pot for a few minutes and then deglaze the pan with coconut aminos and balsamic vinegar. Scrape the bottom of the pan well to remove the bits.
- Step 3: Mix in the tomato paste and flour and whisk well to combine. Add bone or beef broth.
- Step 4: Transfer short ribs back to the pot and add the bay leaf and thyme. Cover and cook in the oven at 350F degrees for 2 hours.
Tips and Variations
- Invest in a Le Creuset: This versatile cooking vessel is worth every penny. This recipe for Le Creuset braised short ribs was made in this 5.5 qt Le Creuset. However the Lodge 6 qt Cast Iron Dutch Oven which is also a great option for a fraction of the price.
- Change up the spices: Instead of thyme use oregano, basil, or rosemary.
- Add some wine: Red wine adds a deep fruity flavor.
Short ribs do tend to get more tender the longer you cook them though it is important to follow the suggested cook time for the recipe you are making.
The shorts can be partially submerged while they are cooking as the steam will cook the portion of the meat that isn’t submerged.
It is a good idea to add salt and pepper to the ribs before you start cooking them.
Stock is usually the most common liquid used for braising. You can use chicken, beef or even vegetable stock. If you don’t have stock you can use water, balsamic vinegar or soy sauce to braise meat or chicken.
Make ahead and storage
This Dutch oven beef short ribs recipe is easily made ahead of time and stored in the fridge for a few days. If you like to meal prep, get these ribs in the oven while you prepare the rest of your list.
- To Store. Refrigerate leftovers in an airtight container for up to 3 days.
- To Reheat. Rewarm short ribs in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Similar recipes you might enjoy:
- Instant Pot Short Ribs with Creamy Polenta
- Braised Chicken with Mushrooms and Broccoli
- Classic Pot Roast
- Hearty Dutch Oven Beef Stew
- Instant Pot Oxtail
TOOLS USED IN THIS RECIPE
Make sure to sear the ribs well before you start to braise them. Searing adds a wonderful flavor and helps lock in the juices.
Balsamic Braised Short Ribs
- Dutch Oven/ Cast Iron Pot
- 2 lb bone-in beef short ribs
- 2 tbsp ghee (or butter)
- 1 large onion sliced
- 3 cloves garlic minced
- 3 tbsp tomato paste
- 1/3 cup coconut aminos use soy for keto
- 1/3 cup balsamic vinegar
- 2 cup bone or beef broth
- 1 bundle fresh thyme
- 1 bay leaf
- 3 tbsp flour (gluten-free flour)
- Heat ghee (or oil) in a dutch over or cast iron pot. Add short ribs that are pre-seasoned with salt and pepper, to taste. Brown the ribs on all sides. Transfer to a plate (12-15 mins)
- Add onion and garlic to the pot. Sauté for 2-3 minutes. Then deglaze the pan with coconut aminos* and balsamic vinegar. Give it a good stir scraping the bottom of the pan to remove all bits and pieces.
- Add tomato paste and flour. Whisk well to combine. Add bone or beef broth.
- Transfer short ribs back to the pot. Add bay leaf and thyme. Cover and cook in the oven at 350F degrees for 2 hours.
Nutrition information is automatically calculated, so should only be used as an approximation.