Print

Dutch Oven Braised Short Ribs Recipe Easy Comforting Dinner with Caramelized Onions

- featured image
Print Recipe

This Dutch oven braised short ribs recipe with caramelized onions is a comforting, slow-cooked meal featuring tender, fall-off-the-bone beef and sweet, rich onions. Perfect for cozy dinners and easy enough for a lazy weekend.

Ingredients

Scale
  • 3 to 4 pounds bone-in beef short ribs, well-marbled
  • Salt and pepper, to season
  • 2 tablespoons olive oil or vegetable oil
  • 3 large yellow onions, thinly sliced
  • 4 cloves garlic, minced
  • 3 cups low sodium beef broth
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot), optional
  • 1 tablespoon balsamic vinegar
  • 3–4 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon tomato paste
  • 2 tablespoons flour (optional, for dusting ribs before searing)

Instructions

  1. Preheat your oven to 325°F (163°C).
  2. Pat the short ribs dry and season generously with salt and pepper. Lightly dust with flour if using.
  3. Heat 2 tablespoons of olive oil in your Dutch oven over medium-high heat. Add ribs in batches and brown each side for 3-4 minutes until deeply golden.
  4. Remove ribs and set aside. Lower heat to medium and add sliced onions to the pot. Stir frequently for 20-25 minutes until caramelized to a rich amber color.
  5. Add minced garlic and tomato paste to the onions, stirring for 1-2 minutes.
  6. Pour in red wine (if using) and scrape up browned bits from the bottom. Simmer for 5 minutes to reduce slightly.
  7. Add beef broth, fresh thyme sprigs, and bay leaves. Return seared ribs to the pot, nestling them into the liquid and onions.
  8. Bring mixture to a gentle simmer on stovetop. Cover Dutch oven with lid and transfer to preheated oven.
  9. Braise for 2.5 to 3 hours until meat is fork-tender and nearly falling off the bone. Check halfway and spoon sauce over ribs.
  10. Remove pot from oven and transfer ribs to a platter. Discard thyme sprigs and bay leaves.
  11. Optional: Simmer sauce uncovered on stovetop for 5-10 minutes to thicken. Stir in balsamic vinegar.
  12. Serve ribs smothered in sauce and caramelized onions, alongside mashed potatoes, creamy polenta, or crusty bread.

Notes

Do not rush caramelizing onions; patience is key for deep, sweet flavor. Let ribs rest a few minutes before serving to lock in juices. For gluten-free, skip flour or use cornstarch. Red wine is optional; substitute with extra broth and Worcestershire or soy sauce for umami. Leftovers keep well refrigerated for 3 days or frozen for 3 months.

Nutrition

Keywords: Dutch oven, braised short ribs, caramelized onions, comfort food, slow-cooked beef, easy dinner, cozy meal

Find it online: https://breezybake.com/dutch-oven-braised-short-ribs-recipe-easy-comforting-dinner-with-caramelized-onions/