Short Ribs Dutch Oven Method

April 1, 2023

This is my short ribs dutch oven cooking method that works incredibly well with boneless short ribs, bringing the deep beefy flavors of the short ribs to life.

Short ribs dutch oven on two white plates.

My favourite way to enjoy beef ribs are low and slow, allowing for the meat to fall-off-the-bone and melt-in-your-mouth. There are a lot of different cooking techniques you could use to achieve this texture, but a tried and true method is using the dutch oven.

short ribs dutch oven method in a hero shot

I love my enameled dutch oven from Staub because the heavy weight insulates food from burning over the heat. I am using the standard 5.5 quart size. It is such an underrated kitchen tool that you can use for hundreds of recipes. Not to mention that it is an aesthetically pleasing piece of kitchen decor that immediately elevates the look of your kitchen!


✅ Fatty short ribs combined with the rich beefy flavor from the slow-braise leads to an incredibly texture and taste!

✅ Great comfort meal for cozy nights

✅ Mushrooms and onions add a deep complimentary flavour and are an amazing tasty side!

Short ribs dutch oven on two white plates.


Short ribs dutch oven ingredients: Short ribs, onion, garlic, musrooms, thyme, bay leaf.

⭐️ BONELESS BEEF SHORT RIBS: This recipe is intended for the boneless cut of beef short ribs. We purchase this cut regularly from Costco. When selecting short-ribs, choose a pack that is well-marbled and bright-colored.

This cooking technique will work fine with bone-in short ribs, but you may need to adjust the cooking time accordingly. Also see our oven-baked short ribs recipe if you are looking to make bon-in short ribs.

While I love both types of short ribs (bone-in and boneless), I prefer the boneless short ribs for this cooking method because they are much meatier and flavor-dense. Bone-in short ribs have less meat but focus is on the collagen and surrounding tissues that release flavour into the beef.

⭐️ BEEF STOCK: Beef stock naturally compliments the short ribs, but you can also substitute this for water, chicken stock, or any other bone broth you have on hand.

⭐️ ONIONS: When cooked in a dutch oven, the onions release all their natural flavour and almost melt into the beef itself.

⭐️ MUSHROOMS: If you do not like mushrooms, you can substitute them for other low carb vegetables such as zucchini.

⭐️ FRESH GARLIC: Use fresh for maximum flavor, but can be substituted for garlic powder or pre-prepared minced garlic.

⭐️ THYME, BAY LEAVES: I really like dried thyme or oregano paired with these boneless beef short ribs. You can substitute this for Italian seasoning or rosemary. Another option is to just add additional garlic and onion powder for extra flavour!

⭐️ WORCESTERSHIRE SAUCE: Optional, but compliments beef very well. You can omit it or substitute for coconut aminos (a healthier alternative to soy sauce).

Raw short ribs on cutting board with one piece being held up.


STEP 1: Clean and dry beef ribs well with a paper towel.

Patting raw short ribs dry with paper towel.

Season beef ribs well on both sides.

STEP 2: Prepare aromatics.

Mushrooms, onions, and garlic on cutting board.

The onions and mushrooms will shrink down quite a bit during the cooking process, so you do not need to worry about cutting the pieces too small. A rough chop of 1/4″ thick will do. Try to cut the onions and mushrooms into the same width, which will help them evenly cook and distribute their flavors more evenly.

STEP 3: Add oil to dutch oven and sear beef ribs until dark brown color is reached.

Seared short ribs on cutting board.

The best way to get an optimal sear is to ensure that the heat is on high and that the beef ribs are laid in a single layer. Overcrowding the pan will not get you the dark brown crust that we are going for, even if you think it will be faster! You can also sear the ribs on the stove top if you prefer.

STEP 4: Add braising liquid.

Short ribs in dutch oven.

Add enough braising liquid to cover the meat.

STEP 5: Cook in the oven.

Cooked short ribs in dutch oven.

There’s something very satisfying about being able to just put a lid on and throw it into your oven!

Because the short ribs are rich and fatty, I have not found it necessary to add additional sauces to the ribs. The juices from the beef will release into the pot. Once the short ribs are done cooking, you can add the liquid back to the meat or enjoy it as the dipping sauce!


TIP #1: To get a good sear, make sure the pan is very hot and work in batches. Do not overcrowd the pan. Let the ribs sear at least 3 minutes per side.

TIP #2: You will need enough braising liquid to ensure that the meat and your dutch oven do not burn. Aim to cover at least half the height of the meat.



This recipe is keto friendly and does not require any modifications.


This recipe is ketovore friendly and does not require any modifications. You can omit or adjust the onions and mushroom to your taste and tolerance.


As this recipe uses aromatics such as fresh onion and garlic as well as seasonings, this would not be suitable for the carnivore diet. However, you may use the same cooking technique with the boneless short ribs (sear and slow cook in dutch oven with liquid) which will still produce the same texture. Also see our oven-baked beef ribs recipe which features bone-in short ribs and is carnivore friendly!

Short ribs dutch oven on two white plates.



These short ribs can be served with any low carb vegetables, such as cauliflower rice, roasted brussels sprouts, broccoli, or zucchini.


Because the short ribs are fatty and decadent, it is not necessary to add any additional sauces to the meat. However, feel free to pair this with any low sugar barbecue sauce. You can also use the braising liquid back to the meat or serve it as a dipping sauce.


Absolutely! Make sure to cook completely, and store in an air-tight container in the fridge for up to 7 days or the freezer for up to 3 months. The short ribs can be reheated on the stove top or the microwave.


It is not necessary but it will help prevent any seasonings from getting stuck to the bottom of the pan. It will help ensure all the flavour is being evenly distributed into the meat.


No, you do not need to sauté the vegetables, as the slow cooking process will extract all the flavour out of them.

Short Ribs Dutch Oven

This is my short ribs dutch oven cooking method that works incredibly well with boneless short ribs, bringing the deep beefy flavors of the short ribs to life.
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine American
Servings 2 people


  • 2 pounds boneless short ribs
  • 2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 onion, chopped
  • 1/2 pound mushrooms, chopped
  • 3-5 cloves fresh garlic
  • 1 tablespoon tallow or avocado oil note: any high smoke point oil will work
  • 1.5 cups beef stock
  • 1 bay leaf
  • 1/2 teaspoon Worecestershire sauce


  • Preheat oven to 350F.
  • Clean and dry boneless short ribs with a paper towel.
  • Season both sides of the boneless short ribs with salt, black pepper, and dried thyme.
  • Chop onion, mushrooms, and garlic.
  • In a dutch oven on high heat, add oil and heat for 1-2 minutes. Once oil is hot, add short ribs in batches and brown for 3-4 minutes each, or until a dark brown sear is reached.
  • Remove all short ribs and deglaze pot with 1/4 cup of beef stock.
  • Add all short ribs back into the dutch oven and add remaining beef stock. Ensure that at least half (height-wise) of the meat is covered with liquid.
  • Add chopped onion, mushrooms, garlic, bay leaf, and Worcestershire sauce to the dutch oven.
  • Put the lid on the dutch oven and cook for 2.5 to 3 hours, or until the beef is fork tender.


Keyword short ribs dutch oven

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Hi! Nice to meet you! We're Alice and Kevin. Together, we’ve experienced a life transformation with a ketogenic and carnivore diet, and our goal is to inspire others to do the same with simple and delicious recipes.

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