Mr. Farmer's Dutch Oven Beef Ribs

This recipe comes to us from one of our customers, Mr. Farmer. After giving it a try myself, I knew I had to share it with you. Whether you’ve got a grill or not, you’re going to love this one!

Ingredients

• Salt

• Freshly ground black pepper

• 4 tablespoons olive oil, divided

• 3 sprigs fresh thyme

• 1 large bay leaf

• Zest of 1 medium-large orange

• 1 large yellow onion, chopped (½"–¾" pieces)

• 1 large carrot, trimmed, scraped, and sliced (about ⅜" thick)

• 2 celery stalks, ends trimmed, leaves removed, sliced (about ¼" thick)

• 4 cloves garlic, chopped (jarred pre-chopped garlic is fine)

• 3 cups chicken stock (not broth; low sodium optional)

• 1 rounded tablespoon tomato paste

• 1 (15 oz) can diced tomatoes in puree (or substitute with crushed tomatoes in puree)

• 2 cups red wine (choose a good-tasting dry red)

• 6 lbs beef short ribs (trim excess fat if needed, but not all of it)

Instructions

Prep & Browning

1. Preheat oven to 350°F. Make sure your oven rack is adjusted to fit a Dutch oven with a lid.

2. Remove ribs from the fridge and place them on a platter or pan. Season all sides liberally with salt and pepper.

3. Prepare all vegetables and remaining ingredients in the order they will be added during cooking.

4. Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Add half the ribs and brown for 5–6 minutes per side. Remove to the platter.

5. Add the remaining 2 tablespoons olive oil, brown the remaining ribs, and set them aside. Reduce heat to medium.

Building the Flavor

6. In the same Dutch oven, add the onion, carrot, celery, garlic, and a pinch of salt and pepper. Sauté until softened, about 6–7 minutes.

7. Stir in the red wine and tomato paste. Let it simmer for a few minutes to allow the mixture to reduce slightly and the temperature to recover.

8. Add the chicken stock, diced tomatoes, thyme, and bay leaf. Stir well to combine.

Braising

9. Return the ribs (and any accumulated juices) to the pot. Arrange them in a single layer without stacking.

10. Sprinkle the orange zest evenly over the top.

11. Cover tightly with the lid and transfer to the oven.

12. Bake for 3 hours, undisturbed.

Finishing Touches

13. Remove from the oven and let rest, covered, for 15 minutes.

14. Transfer ribs to a serving platter.

15. Optional: Use a slotted spoon to remove the bay leaf, thyme sprigs, and any loose bones from the sauce.

16. Taste the sauce and adjust seasoning with salt and pepper, if needed.

17. Serve ribs with a generous spoonful of the braising liquid and vegetables.