Braised Beef Short Ribs with gravy recipe for Dutch Oven by Farmwife Feeds #beef #recipe #ribs
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Braised Beef Short Ribs

Author: Jent


  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • 1 onion diced
  • 3 carrots quartered length wise and diced
  • 8 whole beef short ribs
  • salt and pepper to taste
  • 1/4-1/2 cup flour
  • 3 1/2 cups low-sodium beef broth - divided
  • 2 Tablespoons tomato paste
  • 1 Tablespoon Herbs de Provence
  • Optional: parsley for garnish


  • Heat 1 Tablespoon oil and 1 Tablespoon butter in a large dutch oven over medium heat.
  • Add onions to the pan and sauté for a few minutes, stirring constantly.
  • Add carrots and cook for 2 more minutes. Remove veggies to a plate.
  • Salt and pepper the ribs, then coat all sides in flour.
  • Add 1 Tablespoon oil and another Tablespoon of butter to the pan and turn heat to high.
  • Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
  • Pour in 1 cup beef broth and scrape bottom of pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.
  • Add remaining beef broth
  • Stir in tomato paste and Herbs de Provence
  • Add ribs, onions and carrots to the liquid.
  • Cover with the lid and place in a preheated 350 degree oven for 2 hours, reduce heat to 325 degrees and cook for an additional hour
  • Serve with rice or mashed potatoes