Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, dutch oven beef ribs. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Short ribs are the quintessential caveman cut, straight out of Fred Flinstone's larder, with their hunks of rich meat on the bone, looking primal and carnivore-ready. They're a rich winter meal, too, easy and forgiving to cook under their sleek caps of fat, melting into tender chunks of pull-apart beef in the oven. I'll show you how to make them.
Dutch Oven Beef Ribs is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Dutch Oven Beef Ribs is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have dutch oven beef ribs using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Dutch Oven Beef Ribs:
- Get 4-6 beef ribs
- Take 3 large carrots
- Take 4 Yukon Gold Potatoes
- Make ready 1 large sweet onion
- Prepare 1 TBSP salt
- Get 1 TBSP pepper
- Get 12 ounces tomato sauce
- Prepare 1 cup beef or chicken broth
Heat oil in a large Dutch oven over medium-high. Sprinkle ribs with salt and pepper and brown the ribs on all sides. Once ribs are browned, transfer to paper towel lined plate. Add tomato sauce, barbecue sauce, brown sugar and beef broth.
Instructions to make Dutch Oven Beef Ribs:
- Preheat gas grill to 300 degrees
- Sear the ribs in the cast iron dutch oven for about 4 minutes, turning frequently. Remove dutch one from stove and add all the ingredients placing the ribs on the top.
- Move dutch oven to the grill and cover the oven and close the grill. (I have a four burner grill, so I just turn on the two outside burners and place the dutch oven on the two burners that are off). Set your timer for two hours.
- Remove Dutch oven from the grill and place on counter without the lid. Let sit for about ten minutes.
The only time I've achieved fork-tender (not chewy) beef in my stew with soft (not crunchy!) potatoes. Dutch oven not totally necessary (doesn't go into oven) but the cast iron seems to do something special, even when it's enamel-coated. Adapted from Beef Stew V recipe on. Dutch oven ribs are an easy but impressive dinner for home or when you're out camping! Step-by-step directions for both coal and oven dutch oven use.
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