21 Mouthwatering Dutch Oven Beef Short Rib Recipes to Try

Few dishes are as comforting and indulgent as beef short ribs.

Slow-cooked to perfection, they offer rich, melt-in-your-mouth tenderness and bold flavors that satisfy every craving.

Using a Dutch oven to prepare short ribs ensures even heat distribution, perfect braising, and maximum flavor absorption.

From classic red wine and herb braises to exotic international flavors, there’s a recipe for every palate.

In this article, we’ve compiled 21 Dutch oven beef short rib recipes that will elevate your dinner table, whether it’s a cozy family meal or an elegant dinner party.

Each recipe offers a unique twist, from sweet and tangy glazes to spicy, aromatic marinades.

21 Mouthwatering Dutch Oven Beef Short Rib Recipes to Try

Whether you’re craving classic comfort food or looking to experiment with global flavors, these 21 Dutch oven beef short rib recipes have you covered.

The versatility of the Dutch oven allows for endless flavor combinations, ensuring your short ribs are always tender, juicy, and bursting with taste.

Perfect for family dinners, entertaining guests, or special occasions, these recipes will make your meal memorable every time.

Explore these recipes and discover just how deliciously versatile beef short ribs can be!

Korean-Style Braised Beef Short Ribs

This Korean-style braised beef short ribs recipe combines tender, fall-off-the-bone beef with a rich, slightly sweet, and savory sauce.

Cooked slowly in a Dutch oven, the ribs absorb a beautiful blend of soy, garlic, ginger, and sesame flavors, creating a perfect comfort meal.

Serve over steamed rice or with sautéed vegetables for a full experience.

Ingredients:

• 3 lbs beef short ribs, bone-in
• 2 tbsp vegetable oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2-inch piece fresh ginger, peeled and minced
• ½ cup soy sauce (gluten-free if desired)
• ¼ cup brown sugar
• 2 tbsp rice vinegar
• 1 cup beef broth
• 2 tbsp sesame oil
• 2 green onions, chopped for garnish
• 1 tsp black pepper
• 1 tsp red pepper flakes (optional for heat)
• Sesame seeds for garnish

Instructions:

1. Preheat the Dutch oven over medium-high heat and add vegetable oil. Brown the short ribs on all sides, about 3-4 minutes per side. Remove ribs and set aside.
2. In the same pot, add onions, garlic, and ginger. Sauté until fragrant and onions are soft, about 5 minutes.
3. Stir in soy sauce, brown sugar, rice vinegar, and beef broth. Bring to a simmer.
4. Return the short ribs to the Dutch oven, ensuring they are submerged in the liquid. Reduce heat to low, cover, and cook for 2.5 to 3 hours until meat is tender and falling off the bone.
5. Remove the lid and cook for another 15 minutes to thicken the sauce slightly. Stir in sesame oil and season with black pepper and red pepper flakes if desired.
6. Garnish with chopped green onions and sesame seeds before serving.

These Korean-style beef short ribs are a flavorful, melt-in-your-mouth dish that’s perfect for a cozy dinner.

The combination of sweet and savory flavors makes this recipe an irresistible favorite.

Red Wine and Herb Dutch Oven Short Ribs

This classic red wine-braised beef short ribs recipe is cooked low and slow in a Dutch oven with aromatic herbs and vegetables.

The result is a rich, deeply flavorful dish with tender beef that’s perfect for a special occasion or a comforting family meal.

Ingredients:

• 4 lbs beef short ribs
• Salt and pepper, to taste
• 3 tbsp olive oil
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups red wine
• 2 cups beef broth
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 2 bay leaves
• 1 tbsp tomato paste
• 2 tbsp all-purpose flour (or gluten-free flour)

Instructions:

1. Preheat Dutch oven over medium heat and season short ribs generously with salt and pepper. Brown the ribs on all sides in olive oil, about 3-5 minutes per side. Remove and set aside.
2. Add carrots, celery, onion, and garlic to the pot. Cook until softened, about 5-7 minutes.
3. Stir in tomato paste and cook for 1-2 minutes to develop flavor. Sprinkle flour over the vegetables and stir to combine.
4. Deglaze the pot with red wine, scraping up browned bits from the bottom. Add beef broth, rosemary, thyme, and bay leaves.
5. Return the short ribs to the Dutch oven, cover, and simmer on low heat for 3 hours, or until the beef is tender.
6. Remove the ribs and herbs from the pot. Reduce the sauce over medium heat for 10-15 minutes until slightly thickened. Adjust seasoning with salt and pepper.
7. Serve ribs with sauce poured over the top.

These red wine and herb braised short ribs are elegant yet comforting. The slow cooking develops deep, rich flavors, making them a perfect centerpiece for any dinner.

Spicy Chipotle Beef Short Ribs

This recipe delivers tender short ribs infused with smoky chipotle peppers, tomatoes, and a touch of brown sugar.

The Dutch oven ensures slow, even cooking, resulting in meat that melts in your mouth and a bold, spicy sauce perfect for pairing with mashed potatoes or corn tortillas.

Ingredients:

• 3 lbs beef short ribs
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo, minced
• 1 can (14 oz) diced tomatoes
• 1 cup beef broth
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tbsp apple cider vinegar
• Fresh cilantro, for garnish

Instructions:

1. Preheat Dutch oven over medium-high heat and season ribs with salt and pepper. Brown on all sides, then remove and set aside.
2. Add olive oil, onion, and garlic to the pot. Sauté until softened and fragrant, about 5 minutes.
3. Stir in minced chipotle peppers, diced tomatoes, beef broth, brown sugar, smoked paprika, and cumin. Mix thoroughly.
4. Return short ribs to the Dutch oven, ensuring they are mostly submerged. Cover and simmer on low heat for 2.5 to 3 hours until the ribs are tender.
5. Remove ribs from the pot and simmer uncovered for 10-15 minutes to thicken the sauce slightly. Stir in apple cider vinegar and adjust seasoning.
6. Garnish with fresh cilantro and serve.

These spicy chipotle beef short ribs are smoky, slightly sweet, and perfectly tender.

The combination of heat and depth of flavor makes this a standout dish for spice lovers

Balsamic and Honey Braised Beef Short Ribs

These short ribs are slow-cooked in a Dutch oven with a luscious blend of balsamic vinegar and honey, creating a rich, slightly sweet, and tangy sauce that perfectly complements the beef.

The slow braise ensures tender, fall-off-the-bone meat that pairs beautifully with roasted vegetables or creamy mashed potatoes.

Ingredients:

• 3 lbs beef short ribs, bone-in
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• ½ cup balsamic vinegar
• ¼ cup honey
• 1 cup beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tbsp Dijon mustard
• Fresh parsley, for garnish

Instructions:

1. Preheat the Dutch oven over medium-high heat. Season the short ribs with salt and black pepper and brown on all sides in olive oil, about 3-4 minutes per side. Remove and set aside.
2. Add onions and garlic to the pot and sauté until soft and fragrant, about 5 minutes.
3. Stir in balsamic vinegar, honey, beef broth, thyme, bay leaf, and Dijon mustard. Bring to a simmer.
4. Return the short ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. Cover and reduce heat to low. Cook for 2.5 to 3 hours until the meat is tender.
5. Remove the ribs and herbs from the pot. Reduce the sauce over medium heat for 10 minutes until slightly thickened.
6. Serve ribs with the sauce drizzled on top and garnish with fresh parsley.

The combination of balsamic vinegar and honey gives these short ribs a beautifully balanced flavor, making them an elegant yet comforting dish perfect for family dinners or entertaining.

Garlic and Mushroom Dutch Oven Short Ribs

This recipe brings together beef short ribs, earthy mushrooms, and aromatic garlic for a savory, umami-packed dish.

Slow-cooked in a Dutch oven, the ribs absorb the flavors of mushrooms, herbs, and broth, resulting in a hearty, rich meal that pairs perfectly with creamy polenta or buttered noodles.

Ingredients:

• 4 lbs beef short ribs
• Salt and pepper, to taste
• 3 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 12 oz mushrooms, sliced
• 2 cups beef broth
• ½ cup dry white wine
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 tbsp tomato paste
• Fresh parsley, for garnish

Instructions:

1. Preheat Dutch oven over medium-high heat. Season short ribs with salt and pepper, then brown on all sides in olive oil, about 4-5 minutes per side. Remove and set aside.
2. Add onion, garlic, and mushrooms to the pot. Sauté until onions are translucent and mushrooms are golden brown, about 7 minutes.
3. Stir in tomato paste and cook 1-2 minutes, then deglaze with white wine, scraping any browned bits from the bottom.
4. Add beef broth, rosemary, and thyme. Return short ribs to the Dutch oven. Cover and simmer on low heat for 3 hours until meat is tender.
5. Remove ribs and herbs. Reduce sauce over medium heat if needed. Adjust seasoning with salt and pepper.
6. Serve with the mushroom sauce poured over the ribs and garnish with parsley.

Garlic and mushroom short ribs are deeply flavorful and comforting.

The earthy mushrooms enhance the beef, making this a perfect dinner for a chilly evening.

Mexican-Style Cocoa and Chili Short Ribs

For a bold and unique flavor, this recipe infuses Dutch oven-braised short ribs with a combination of cocoa, chili powder, and tomatoes.

The result is tender beef with a rich, slightly smoky sauce that has a subtle depth of chocolate and spice.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper, to taste
• 2 tbsp vegetable oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tbsp unsweetened cocoa powder
• 1 tsp ground cumin
• Fresh cilantro, for garnish

Instructions:

1. Preheat Dutch oven over medium-high heat. Season short ribs with salt and pepper and brown on all sides in vegetable oil, 3-4 minutes per side. Remove and set aside.
2. Add onion and garlic to the pot and sauté until softened, about 5 minutes.
3. Stir in diced tomatoes, beef broth, chili powder, smoked paprika, cocoa powder, and cumin. Mix thoroughly.
4. Return short ribs to the Dutch oven. Cover and simmer on low heat for 2.5 to 3 hours until beef is tender.
5. Remove ribs from the pot and simmer the sauce uncovered for 10 minutes to thicken. Adjust seasoning if needed.
6. Garnish with fresh cilantro and serve.

These Mexican-style short ribs are a perfect balance of smoky, spicy, and slightly chocolatey flavors.

The tender meat and bold sauce make for an unforgettable meal

Moroccan-Spiced Dutch Oven Beef Short Ribs

This Moroccan-inspired beef short ribs recipe combines aromatic spices like cumin, cinnamon, and coriander with slow-cooked tender beef in a rich tomato-based sauce.

The Dutch oven ensures even cooking and deep flavor absorption, perfect served with couscous or roasted vegetables.

Ingredients:

• 3 lbs beef short ribs
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• 1 tsp smoked paprika
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1 tbsp tomato paste
• ¼ cup chopped fresh cilantro
• ¼ cup chopped fresh parsley

Instructions:

1. Preheat Dutch oven over medium-high heat. Season ribs with salt and pepper and brown on all sides, 3-4 minutes per side. Remove and set aside.
2. Sauté onion and garlic in the pot until softened, about 5 minutes. Stir in cumin, coriander, cinnamon, and paprika, cooking 1-2 minutes until fragrant.
3. Add diced tomatoes, beef broth, and tomato paste, stirring to combine. Return ribs to the Dutch oven, ensuring they are mostly submerged.
4. Cover and cook on low heat for 2.5 to 3 hours until ribs are tender.
5. Garnish with chopped cilantro and parsley before serving.

Moroccan-spiced short ribs offer an exotic yet comforting flavor, with tender meat and aromatic spices that transport your taste buds straight to North Africa.

Italian Braised Short Ribs with Tomatoes and Red Wine

These Italian-style beef short ribs are slow-braised with tomatoes, garlic, herbs, and red wine in a Dutch oven.

The result is a hearty, rich dish perfect for serving over creamy polenta, pasta, or mashed potatoes.

Ingredients:

• 4 lbs beef short ribs
• Salt and pepper, to taste
• 3 tbsp olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 cup red wine
• 1 cup beef broth
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• Fresh basil for garnish

Instructions:

1. Preheat Dutch oven over medium-high heat. Season ribs with salt and pepper and brown on all sides in olive oil, 4-5 minutes per side. Remove and set aside.
2. Sauté onion and garlic in the same pot until softened, 5 minutes.
3. Add crushed tomatoes, red wine, and beef broth, stirring to combine. Return ribs to the Dutch oven and add rosemary, thyme, and bay leaf.
4. Cover and simmer on low heat for 3 hours until ribs are tender.
5. Remove herbs and adjust seasoning with salt and pepper. Garnish with fresh basil.

These Italian-style short ribs are rich, hearty, and aromatic, delivering classic Italian flavors that are perfect for a family dinner or special occasion.

Asian-Style Hoisin Beef Short Ribs

Tender short ribs are braised in a savory-sweet hoisin-based sauce in this Asian-inspired recipe.

The Dutch oven allows the meat to fully absorb the flavors of ginger, garlic, and soy, making this a dish that pairs perfectly with steamed rice or noodles.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper, to taste
• 2 tbsp vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• ½ cup hoisin sauce
• ¼ cup soy sauce
• 2 tbsp rice vinegar
• 1 cup beef broth
• 2 green onions, chopped for garnish
• Sesame seeds for garnish

Instructions:

1. Preheat Dutch oven over medium-high heat. Season short ribs with salt and pepper and brown on all sides, 3-4 minutes per side. Remove and set aside.
2. Sauté onion, garlic, and ginger until aromatic, 5 minutes.
3. Stir in hoisin sauce, soy sauce, rice vinegar, and beef broth. Return ribs to the pot, ensuring they are mostly submerged.
4. Cover and simmer on low heat for 2.5 to 3 hours until ribs are tender.
5. Garnish with green onions and sesame seeds before serving.

These Asian-style hoisin short ribs are sweet, savory, and utterly tender, delivering a restaurant-quality flavor that’s easy to recreate at home.

Coffee and Cocoa Braised Short Ribs

This bold recipe uses coffee and cocoa to create a deeply flavorful, slightly bitter-sweet sauce that perfectly complements the rich beef.

Slow-braised in a Dutch oven, the ribs become incredibly tender with a unique depth of flavor.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper, to taste
• 2 tbsp vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup brewed coffee
• 1 cup beef broth
• 2 tbsp unsweetened cocoa powder
• 2 tbsp brown sugar
• 1 tsp smoked paprika
• Fresh thyme for garnish

Instructions:

1. Preheat Dutch oven over medium-high heat. Season ribs with salt and pepper and brown on all sides, 3-4 minutes per side. Remove and set aside.
2. Sauté onion and garlic in the pot until softened, 5 minutes.
3. Stir in coffee, beef broth, cocoa powder, brown sugar, and smoked paprika. Return ribs to the Dutch oven.
4. Cover and simmer on low heat for 2.5 to 3 hours until meat is tender.
5. Remove ribs and garnish with fresh thyme.

Coffee and cocoa braised short ribs deliver a bold, indulgent flavor combination.

The rich sauce enhances the beef’s natural taste, creating a dish that’s both comforting and sophisticated.

Caribbean Jerk Beef Short Ribs

Infused with a blend of Caribbean spices and slow-cooked to perfection, these Dutch oven short ribs have a tropical, slightly spicy flavor.

The ribs are tender, juicy, and ideal when paired with rice and beans or grilled vegetables.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper, to taste
• 2 tbsp vegetable oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tbsp allspice
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp cayenne pepper
• ½ cup orange juice
• 1 cup beef broth
• 2 tbsp brown sugar
• Fresh cilantro for garnish

Instructions:

1. Preheat Dutch oven over medium-high heat. Season short ribs with salt and pepper and brown on all sides, 3-4 minutes per side. Remove and set aside.
2. Sauté onion and garlic until soft, 5 minutes.
3. Stir in allspice, cinnamon, ginger, and cayenne. Add orange juice, beef broth, and brown sugar. Return ribs to the pot.
4. Cover and simmer on low heat for 2.5 to 3 hours until tender.
5. Garnish with fresh cilantro before serving.

Caribbean jerk short ribs are bursting with warm, tropical spices and sweet notes.

This bold, tender dish is a flavorful escape to the islands in every bite

French-Style Braised Short Ribs with Mustard and Thyme

These French-inspired short ribs are braised in a Dijon mustard and herb sauce, resulting in tender beef with a creamy, aromatic flavor.

The Dutch oven ensures slow, even cooking, perfect for pairing with roasted potatoes or a crusty baguette.

Ingredients:

• 4 lbs beef short ribs
• Salt and pepper, to taste
• 3 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tbsp Dijon mustard
• 2 cups beef broth
• ½ cup dry white wine
• 2 sprigs fresh thyme
• 1 bay leaf
• Fresh parsley, for garnish

Instructions:

1. Preheat Dutch oven over medium-high heat. Season short ribs with salt and pepper and brown on all sides in olive oil, 4-5 minutes per side. Remove and set aside.
2. Sauté onion and garlic until softened, about 5 minutes.
3. Stir in Dijon mustard, beef broth, and white wine, scraping any browned bits from the bottom.
4. Return short ribs to the pot, add thyme and bay leaf. Cover and simmer on low heat for 3 hours until ribs are tender.
5. Remove herbs and garnish with parsley before serving.

French-style braised short ribs are rich, flavorful, and elegant.

The mustard and herb sauce enhances the beef, making this a classic comfort dish with a sophisticated twist.

Greek-Style Lemon and Oregano Short Ribs

These Greek-inspired short ribs are braised with lemon, garlic, and oregano, creating tender meat with bright, zesty flavors.

The Dutch oven ensures slow cooking and deep flavor infusion, perfect served with roasted vegetables or rice pilaf.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• Juice and zest of 1 lemon
• 1 cup beef broth
• 1 tsp dried oregano
• 1 tsp smoked paprika
• Fresh parsley, for garnish

Instructions:

1. Preheat Dutch oven over medium-high heat. Season ribs with salt and pepper and brown on all sides, 3-4 minutes per side. Remove and set aside.
2. Sauté onion and garlic until soft, about 5 minutes.
3. Add lemon juice and zest, beef broth, oregano, and smoked paprika. Return ribs to the pot.
4. Cover and simmer on low heat for 2.5 to 3 hours until tender.
5. Garnish with fresh parsley and serve.

Greek-style short ribs are bright, flavorful, and aromatic.

The combination of lemon and oregano gives the beef a Mediterranean flair, perfect for a light yet hearty meal.

Indian-Spiced Coconut Curry Short Ribs

This recipe brings bold Indian flavors to tender beef short ribs.

Cooked in a Dutch oven with coconut milk, curry spices, and aromatic vegetables, the result is a rich, creamy, and deeply satisfying dish.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper, to taste
• 2 tbsp vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 2 tsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 can (14 oz) coconut milk
• 1 cup beef broth
• 1 tsp chili flakes (optional)
• Fresh cilantro, for garnish

Instructions:

1. Preheat Dutch oven over medium-high heat. Season ribs with salt and pepper and brown on all sides, 3-4 minutes per side. Remove and set aside.
2. Sauté onion, garlic, and ginger until fragrant, about 5 minutes.
3. Stir in curry powder, turmeric, and cumin, cooking 1-2 minutes.
4. Add coconut milk and beef broth, stirring to combine. Return ribs to the pot. Cover and simmer on low heat for 2.5 to 3 hours until tender.
5. Garnish with fresh cilantro before serving.

Indian-spiced coconut curry short ribs are creamy, flavorful, and aromatic. The spices infuse the meat beautifully, creating a dish with a bold, comforting profile.

Thai Red Curry Short Ribs

Tender short ribs are cooked in a Thai red curry sauce with coconut milk, lemongrass, and chili for a flavorful, spicy dish.

Slow-cooked in a Dutch oven, the beef absorbs the aromatic curry for a melt-in-your-mouth experience.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper, to taste
• 2 tbsp vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 1 cup beef broth
• 1 stalk lemongrass, smashed
• 1 tsp fish sauce (optional)
• Fresh basil or cilantro, for garnish

Instructions:

1. Preheat Dutch oven over medium-high heat. Season ribs with salt and pepper and brown on all sides, 3-4 minutes per side. Remove and set aside.
2. Sauté onion and garlic until soft, about 5 minutes. Stir in red curry paste and cook 1-2 minutes.
3. Add coconut milk, beef broth, and lemongrass. Return ribs to the pot. Cover and simmer on low heat for 2.5 to 3 hours until tender.
4. Remove lemongrass and garnish with fresh basil or cilantro before serving.

Thai red curry short ribs are spicy, aromatic, and tender. The curry sauce pairs perfectly with rice, creating a deliciously exotic comfort meal.

Barbecue Glazed Dutch Oven Short Ribs

These barbecue short ribs are slow-cooked in a Dutch oven with a smoky, tangy, and slightly sweet sauce.

The result is fall-off-the-bone tender meat with rich, bold barbecue flavor.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper, to taste
• 2 tbsp vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup barbecue sauce
• 1 cup beef broth
• 2 tbsp apple cider vinegar
• 1 tsp smoked paprika

Instructions:

1. Preheat Dutch oven over medium-high heat. Season ribs with salt and pepper and brown on all sides, 3-4 minutes per side. Remove and set aside.
2. Sauté onion and garlic until soft, about 5 minutes.
3. Stir in barbecue sauce, beef broth, apple cider vinegar, and smoked paprika. Return ribs to the pot. Cover and simmer on low heat for 2.5 to 3 hours until tender.
4. Remove ribs and reduce sauce if needed. Serve ribs with sauce drizzled on top.

Barbecue glazed short ribs are smoky, tangy, and comforting.

This slow-cooked recipe delivers tender, flavorful meat perfect for a family meal or gathering.

Beer-Braised Short Ribs with Caramelized Onions

This recipe features beef short ribs braised in dark beer with caramelized onions for a rich, malty, and savory flavor.

Slow cooking in a Dutch oven ensures the meat is tender and infused with the robust flavors of the beer and onions.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 3 cloves garlic, minced
• 1 cup dark beer (stout or porter)
• 1 cup beef broth
• 2 sprigs fresh thyme
• 1 tbsp brown sugar

Instructions:

1. Preheat Dutch oven over medium-high heat. Season ribs with salt and pepper and brown on all sides, 3-4 minutes per side. Remove and set aside.
2. Add onions and brown sugar to the pot and cook until caramelized, about 10 minutes.
3. Stir in garlic, then deglaze with dark beer. Add beef broth and thyme. Return ribs to the pot.
4. Cover and simmer on low heat for 2.5 to 3 hours until tender.
5. Remove ribs and thyme sprigs before serving.

Beer-braised short ribs with caramelized onions are rich, hearty, and flavorful.

The dark beer enhances the beef’s natural taste, creating a deeply satisfying dish.

Orange and Ginger Braised Beef Short Ribs

These short ribs are braised in a Dutch oven with fresh orange juice, zest, and ginger, creating a slightly sweet, tangy, and aromatic dish.

Slow cooking allows the meat to absorb the flavors, resulting in tender, melt-in-your-mouth ribs perfect with steamed rice or roasted vegetables.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper, to taste
• 2 tbsp vegetable oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2-inch piece fresh ginger, grated
• Juice and zest of 2 oranges
• 1 cup beef broth
• 1 tbsp soy sauce (optional)
• 1 tsp red pepper flakes (optional)
• Fresh cilantro or parsley for garnish

Instructions:

1. Preheat Dutch oven over medium-high heat. Season short ribs with salt and pepper and brown on all sides, 3-4 minutes per side. Remove and set aside.
2. Sauté onion, garlic, and ginger until aromatic, about 5 minutes.
3. Add orange juice, zest, beef broth, and soy sauce. Stir to combine and return ribs to the pot.
4. Cover and simmer on low heat for 2.5 to 3 hours until ribs are tender.
5. Remove ribs and reduce sauce slightly if desired. Garnish with cilantro or parsley before serving.

Orange and ginger braised short ribs are bright, flavorful, and tender.

The citrus and ginger create a refreshing contrast to the rich beef, making this a unique and delicious meal.

Tomato and Basil Dutch Oven Short Ribs

This Italian-inspired recipe uses fresh tomatoes, garlic, and basil to create a light yet savory sauce for tender, slow-cooked beef short ribs.

The Dutch oven ensures even cooking and deep flavor infusion.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups fresh or canned diced tomatoes
• 1 cup beef broth
• ½ cup dry white wine (optional)
• 1 tsp dried oregano
• ¼ cup fresh basil, chopped
• Grated Parmesan for serving (optional)

Instructions:

1. Preheat Dutch oven over medium-high heat. Season ribs with salt and pepper and brown on all sides, 3-4 minutes per side. Remove and set aside.
2. Sauté onion and garlic until soft, about 5 minutes.
3. Add tomatoes, beef broth, wine, and oregano. Return ribs to the pot.
4. Cover and simmer on low heat for 2.5 to 3 hours until ribs are tender.
5. Stir in fresh basil before serving and sprinkle with Parmesan if desired.

Tomato and basil short ribs are fresh, aromatic, and tender.

This recipe highlights simple Italian flavors, making it an elegant and comforting dinner.

Pineapple and Soy Glazed Short Ribs

These short ribs are cooked in a sweet and savory pineapple-soy glaze, giving them a tropical flavor with tender, juicy meat.

The Dutch oven ensures slow, even cooking, allowing the ribs to absorb the sweet, tangy glaze fully.

Ingredients:

• 3 lbs beef short ribs
• Salt and pepper, to taste
• 2 tbsp vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 cup pineapple juice
• ¼ cup soy sauce
• 2 tbsp brown sugar
• 1 tsp ground ginger
• 1 tsp chili flakes (optional)
• Fresh cilantro for garnish

Instructions:

1. Preheat Dutch oven over medium-high heat. Season ribs with salt and pepper and brown on all sides, 3-4 minutes per side. Remove and set aside.
2. Sauté onion and garlic until soft, about 5 minutes.
3. Add pineapple juice, soy sauce, brown sugar, ginger, and chili flakes. Return ribs to the pot.
4. Cover and simmer on low heat for 2.5 to 3 hours until ribs are tender.
5. Remove ribs and reduce sauce slightly if needed. Garnish with fresh cilantro before serving.

Pineapple and soy glazed short ribs are sweet, tangy, and melt-in-your-mouth tender.

The tropical flavors make this an exciting twist on a classic braised beef dish