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Braised Beef Short Ribs In Dutch Oven

Posted by MPMC Store on

Extremely simple but AMAZINGLY flavorful, this Mountain Primal Beef Short Rib dutch oven recipe will have your friends asking when your restaurant is opening!

Prep Time: 15 Minutes

Cook Time: 2 Hours & 15 Minutes

Rest Time: 20 Minutes


  • Mountain Primal Beef Short Ribs
  • 2 tbsp. Olive Oil
  • 2 Cups Beef Broth
  • 2 Cups Red Wine
  • 1 Cup Carrots
  • 2 Whole Shallots OR 1/2 White Onion (diced)
  • Salt/Pepper
  • 2 Sprigs Rosemary and Thyme

Cooking Steps:

  1. Pre-heat oven to 350 degrees.
  2. Salt and pepper beef short ribs on all sides and sear each side in dutch oven on high heat in olive oil for about 45 seconds. Set aside.
  3. In olive oil and rendered beef short rib fat, cook the carrots and shallots (or white onions) for about 2-3 minutes. 
  4. Add beef broth, red wine, rosemary, thyme, salt/pepper, and bring to a boil while scraping those delicious bits from the bottom of the dutch oven. Turn off burner.
  5. Add short ribs back into the dutch oven into the liquid. The liquid should almost cover the short ribs, but not quite.
  6. Put the cover on the dutch oven and place in heated oven (350 degrees) for 2 hours then reduce to 325 degrees for another 15 minutes. Let sit covered for 20 minutes.
  7. ENJOY!!!

While great with many sides, we highly recommend serving over a hearty helping of mashed potatoes using the liquid as gravy!

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