Red Apple Vinegar Braised Short Ribs in Dutch Oven
Experience the ultimate comfort food with Red Apple Vinegar Braised Short Ribs in a Dutch Oven. This dish features succulent, fall-off-the-bone beef short ribs that are slow-cooked to perfection, allowing them to absorb a rich blend of flavors from hearty vegetables and tangy apple vinegar. The result is a savory gravy that elevates every bite, making it an ideal centerpiece for family dinners or special occasions. With simple ingredients and easy preparation, this recipe brings warmth and satisfaction to any gathering—perfect for those cozy nights at home.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3–4 pounds bone-in short ribs
- 1 large onion
- 2 stalks celery
- 2 carrots
- 3 cloves garlic
- 2 tablespoons olive oil
- 2 cups red apple vinegar
- 3 cups beef broth
- Herbs: bay leaves, thyme, oregano
Instructions
- Preheat oven to 350°F.
- Season short ribs with salt and pepper.
- In a Dutch oven, heat olive oil over medium-high heat and brown the ribs on all sides, then set aside.
- Sauté diced onion until translucent; add celery, carrots, garlic, and tomato paste.
- Pour in apple vinegar; boil and reduce by half.
- Stir in beef broth and return the short ribs to the pot with herbs.
- Cover and bake for 2½ – 3 hours or until tender.
- Rest the ribs briefly before serving with strained gravy.
Nutrition
- Serving Size: 1 rib (200g)
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 31g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg