Dutch Oven Short Ribs

When it comes to cozy, show-stopping meals, few things beat a pot of braised short ribs — tender, slow-cooked beef falling off the bone, soaked in rich, velvety sauce. These Dutch Oven Short Ribs are deeply savory, subtly sweet, and perfect for everything from a winter dinner party to a quiet Sunday roast.

This recipe adds its own twist: a touch of balsamic vinegar for sweetness, unsweetened cocoa powder for depth, and a splash of sherry vinegar at the end for lift.

Serve these ribs over creamy mashed potatoes, cheesy polenta, or crusty bread to soak up every drop of that beautiful sauce.

Why You’ll Love This Recipe:

Dutch oven makes it easy and flavorful — no slow cooker required

1. Rich red wine base with balsamic and cocoa for layered flavor

2. Fall-apart tender after slow braising

3. Elegant enough for guests, simple enough for a weeknight

4. Leftovers are even better the next day

Final Thoughts:

These Dutch Oven Short Ribs are proof that a few quality ingredients, low heat, and a little time can create something truly special. The cocoa and balsamic give it rich depth, while the red wine adds complexity — and that final splash of vinegar ties it all together.

Whether you’re hosting a dinner party or just treating yourself, this dish delivers comfort, elegance, and flavor that lingers long after the last bite.

Yield: 4-6 servings

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Dutch Oven Short Ribs

Prep time: 20 MinCook time: 3 HourTotal time: 3 H & 20 M

When it comes to cozy, show-stopping meals, few things beat a pot of braised short ribs— tender, slow-cooked beef falling off the bone, soaked in rich, velvety sauce. TheseDutch Oven Short Ribs are deeply savory, subtly sweet, and perfect for everything from a winter dinner party to a quiet Sunday roast.

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Ingredients

For the Short Ribs

• 3–4 lbs bone-in beef short ribs
• Salt and pepper
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon unsweetened cocoa powder
• 1 ½ cups dry red wine (Cabernet, Merlot, or Pinot Noir)
• 1 ½ cups beef stock
• 2 tablespoons balsamic vinegar
• 2 sprigs fresh thyme
• 1 bay leaf

Finishing Touch

• 1 teaspoon sherry vinegar (or red wine vinegar)
• Fresh chopped parsley (optional)

Instructions

1. Preheat oven to 325°F (160°C). Pat the short ribs dry and season generously with salt and pepper.
2. In a large Dutch oven, heat olive oil over medium-high heat. Sear short ribs in batches until deeply browned on all sides (about 2–3 minutes per side). Set aside.
3. Lower heat to medium. Add onions, carrots, and celery. Cook for 5–7 minutes until softened. Add garlic, tomato paste, and cocoa powder; stir for 1–2 minutes until fragrant.
4. Pour in red wine and scrape up any browned bits from the bottom. Simmer for 3–5 minutes to reduce slightly. Add beef stock and balsamic vinegar.
5. Return short ribs to the pot, nestling them into the liquid. Add thyme and bay leaf.
6. Cover and transfer to the oven. Braise for 2½ to 3 hours, or until the ribs are tender and falling off the bone.
7. Remove the pot from the oven. Skim excess fat from the surface. Discard bay leaf and thyme sprigs. Stir in sherry vinegar to brighten the sauce.
8. (Optional: remove the ribs, puree the sauce with the veggies for a smoother texture, then return ribs to the pot.)

Notes

No wine? Use all beef stock + 2 tsp Worcestershire sauce.

Make ahead: These ribs are amazing the next day — reheat gently.

Want it thicker? Simmer sauce uncovered on the stovetop after cooking to reduce.

Serve with: Creamy mashed potatoes, buttery polenta, or crusty bread.

Nutrition Facts

Calories

628

Carbs

15 g

Cholesterol

147 mg

Fat

33 g

Fiber

2 g

Net carbs

12 g

Protein

51 g

Sat. Fat

12 g

Sodium

479 mg

Sugar

6 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.