These short ribs cooked in Dutch oven are a family favorite in our kitchen. The kids love them, the adults adore them, and everyone behaves like angels when ribs are on the menu. The BBQ-style marinade, tender meat, and rich flavor—the whole package is just out of this world. And the best part? These ribs are ridiculously simple to make! They are my go-to weekend dinner because they basically cook themselves. I just step in at the start and finish, giving them a quick glaze with my favorite BBQ sauce.
What You Need
Pork Side or Back Ribs: We use both depending on we find, and they’re equally delicious. Back ribs are smaller and cook faster, making them great for snack-sized bites. Side ribs are meatier and juicier, coming from the belly part of the pig. It’s all about preference, so we like to alternate.
For Seasoning
My seasoning leans heavily on BBQ flavors – definitely a hit in my house. And like I always say, if there are fresh herbs around, they are going in! Here is the breakdown:
Smoked Paprika: This is a spice that I use for almost any meat. The smoky-sweet flavor from smoked paprika over oak is something special, and it adds a lovely color to the dish.
Garlic: Fresh garlic is my preference. It is intense, flavorful, and packed with antioxidants. Plus, it just tastes better!
Salt and Black Pepper: These two are best buddies and always go together in my kitchen.
Mustard: Dijon mustard is my top pick because it’s less vinegary, but any mustard you have will do. The goal here is simplicity and using what’s already in your pantry.
Maple Syrup or Brown Sugar: Don’t skip this—it’s the magic ingredient that balances all the flavors.
Olive Oil: This keeps the meat juicy and adds that crispy finish we all love.
Broth or Water: You need moisture to help the meat cook evenly and stay tender. Plus, the leftover juices are perfect for making sauces or cooking veggies. Yum!
Wine: If I have wine, it’s going in the pot. It adds something special that nothing else can—well, maybe beer can, but that’s for another day.
Fresh Rosemary: Yes, yes, and yes! Fresh rosemary and ribs are a match made in heaven.
BBQ Sauce for Finishing Glaze: A glossy, flavorful finish is a must, so don’t forget the BBQ sauce at the end.
Short ribs – What we need here is pork short ribs. Usually cut them further on individual pieces as we like them as such. I highly recommend if you can to add the marinade the day before and keep them in the fridge 1h before cooking.
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Dutch Oven – I bought my first Dutch oven few months ago, and since then we are totally inseparable! I don’t understand why, but everything tastes better and looks better when cooked in a Dutch oven. If you want to learn more about Dutch oven, check my post 9 reasons why you need a Dutch oven in your kitchen.
Delicious Short Ribs in Dutch Oven
Course: MainDifficulty: Medium4
servings10
minutes3
hours3
hours10
minutesThese short ribs cooked in Dutch oven are so delicious and tender, amazing when you need to save on time without compromising flavors.
Ingredients
1 tablespoon smoked paprika
1 tablespoon of salt
1 teaspoon of black pepper
1 tablespoon of onion powder
1 tablespoon Dijon mustard
2 tablespoon maple syrup or brown sugar
¼ cup of olive oil
3-4 cloves minced garlic
1 cup of beef or vegetable broth (or water)
¼ cup of white or red wine
1-2 springs of fresh rosemary
- For finishing glaze
¼ cup of BBQ sauce for glazing
Directions
- Ideally, marinate the ribs the day before and keep them in the fridge overnight. For the marinade, mix the dry spices like smoked paprika, salt, black pepper, onion powder, and brown sugar. In another bowl, combine olive oil, Dijon mustard, and minced garlic. Massage the marinade into the ribs, then store them in a container or large Ziploc bag in the fridge. If you are short on time, let them marinate for at least 2-3 hours.
- Take the ribs out of the fridge about an hour before cooking.
- Preheat the oven to 400°F. While it heats up, drizzle olive oil in your Dutch oven and set it on medium-high heat. Sear the ribs for 3-4 minutes on each side until they’re golden brown.
- Turn off the heat, pour in the broth and wine, and toss in a sprig of rosemary. Cover with the lid and pop it in the oven. After 15-20 minutes, lower the heat to 350°F and let the ribs cook for 2-3 hours.
- After about 1 hour, check the liquid level. If it is low, add more wine or broth to keep things moist. Continue checking after another hour of cooking to make sure ribs do not burn.
- After 2-3 hours, check if the meat easily pulls away from the bone—if so, you have nailed it! Time to glaze.
- Brush the ribs generously with ¼ cup of your favorite BBQ sauce. Pop them back in the oven for another 10-15 minutes. Pull them out of the oven, let them rest a bit, and enjoy!
Recipe Video
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Please let me know how it turned out and share a photo on Instagram with a hashtag #chickinapron. I would also be happy to learn about any variations or substitutions you used. Your feedback and creativity absolutely inspire me! Thank you!
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