Serve the short ribs over mashed potatoes with dinner rolls for an epic dinner the family will love!
The first time I had braised short ribs, I was instantly in love. Of course, I had them at a 5-star restaurant so I figured they were hard to make – wrong! The list of ingredients might seem long, but it’s a pretty easy recipe and the end results will leave your mouth watering for a bite of tender and juicy beef that’s baked in a rich red wine reduction!
What Are Short Ribs?
They are the five ribs in the chuck/shoulder portion of the cow. The meat around them is overworked and doesn’t make for great steaks, but it does have a lot of flavors and with the proper cooking method, braising, the meat will be as tender as a roast! There are a few different styles of beef short ribs.
English-Style Short Ribs: This means that the ribs are cut between individual bones and they can be between 3 and 6 inches in length. Flanken-Style Ribs: These ribs are cut across the bones and usually have 3 bones in them.
While both as delicious, for this recipe, we are using English-style short ribs.
How To Cook Short Ribs In A Dutch Oven
While the list of ingredients may be long, this dish is actually quite easy to prepare and the taste is so worth it! It is so delicious, like a 5-star restaurant right at home!
How To Serve Short Ribs
This dish is going to WOW your family and the flavor is incredible! Once cooked, you can serve them on or off the bone. Mashed potatoes or parmesan risotto make a delicious base for the meat. Serve them with a side of creamy asparagus or roasted eggplant. I highly recommend pairing it with a glass of red wine sangria and following it up with a rich dessert like flourless chocolate cake or something fruity like blackberry cobbler!
Recipe Notes:
Make sure to sear all sides of the ribs because this will yield the best flavor! These are actually BETTER the next day! So if you’re making them for a special occasion, I highly recommend doing all the work the day before and simply reheat them! Braised short ribs will stay good in an airtight container in the refrigerator for 3 to 4 days. The meat is going to shrink as it is baked, usually between 25 and 50%. A lot of the fat from the meat is going to render off, and you’ll want to skim it off the top of the sauce.
More Beef Recipes
French Dip Sandwich – lusciously tender meat! Easy Mongolian Beef – ready in 20 mins Slow Cooker Beef Burritos – perfect entree! Steak Fajitas – fresh, easy & delicious Beef Rouladen – old-fashioned, hearty flavors
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