Whole 30 Dutch Oven Braised Short Ribs

Total time3 hr 30 min

Prep time25 min

Cook time3 hr 5 min

4.8

(11)

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Ingredients

4 servings

8 bone-in beef short ribs (about 4 lb total), english-cut
1 ½ tsp kosher salt
1 tsp black pepper, freshly ground
2 tbsp neutral oil (such as canola or vegetable oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
1 medium yellow onion, roughly chopped
2 medium carrots, roughly chopped
2 stalks celery, roughly chopped
4 cloves garlic, smashed
2 tbsp tomato paste
1 ½ cups dry red wine (such as cabernet sauvignon or côtes du rhône)
2 cups low-sodium beef broth
1 can (14 oz) diced tomatoes
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 dried bay leaves

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the short ribs completely dry with paper towels, then season all over with the kosher salt and black pepper.
2
Heat the oil in a 5–7 qt Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the short ribs on all four meaty sides, undisturbed, for 3–4 minutes per side, until a deep mahogany crust forms and the meat releases easily from the pot. Transfer the seared ribs to a plate and set aside.

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