Go Back
–+ servings
Dutch Oven Beef Ribs

RIch & Tender Dutch Oven Beef RIbs

These Dutch oven beef ribs are fall-off-the-bone tender, rich with savory flavor, and surprisingly easy to make. Whether you're keeping it low-carb with mashed cauliflower or going full comfort mode with biscuits and gravy, this dish delivers big flavor with minimal effort.
5 from 1 vote
Print Recipe Pin Recipe
Course Dinner
Cuisine American
Servings 4

Ingredients
  

  • 3 - 4.5 lbs beef back ribs about 4 - 5 ribs
  • 1 cup dry white wine e.g., Chardonnay
  • 3 cups chicken or beef broth *homemade chicken broth
  • 1 tsp onion powder
  • 3 tsp seasoning of your choice *Kinder’s Buttery Garlic & Herb
  • 1 tbsp Worcestershire sauce
  • 2 tsp *Better Than Bouillon beef base or flavor of choice
  • Salt & pepper generously for seasoning
  • 1 –2 tsp oil for searing
  • 1 small onion chopped
  • 1 small bag peeled packaged garlic about 10–15 cloves or 2–3 oz, chopped
  • Fresh or dried thyme optional

Instructions
 

  • * in the Ingredients = The brands I use.

Prep & Sear the Ribs

  • Generously salt and pepper the ribs.
  • Heat a Dutch oven over high heat with a little oil. Once hot, sear ribs on all sides until browned for about 45 seconds total. Don’t overcook here; you just want a nice quick sear.
  • Remove ribs from the pot and set aside.

Deglaze & Build the Base

  • Pour in the white wine to deglaze the pot, scraping up any browned bits. Let it simmer on medium heat for about 1 minute.
  • Add chopped onion and garlic stirring to soften slightly, for less than a minute.
  • Pour in 1 cup of broth and add the bouillon. Stir until just fully dissolved.
  • Add in the onion powder, Worcestershire sauce, and half of your chosen seasoning.

Assemble & Slow Cook

  • Place the ribs back into the pot, meaty side down.
  • Pour the remaining 2 cups of broth over the top.
  • Sprinkle with the remaining seasoning.
  • Cover and place in a preheated 300°F oven.
  • Cook for 2½ hours.
  • Flip, Season, and Continue Cooking
  • After 2½ hours, remove from the oven.
  • Flip the ribs over.
  • Optional: This is a good time to remove the membrane (back skin) if you haven’t already.
  • Taste the broth and adjust seasoning if needed. Spoon broth over the ribs.
  • Return, covered, to the oven and cook for another 45 - 60 minutes, or until the ribs are fall-off-the-bone tender.

Finishing Touches

  • Carefully remove ribs from the pot and set aside.
  • Strain the broth. Use it as a flavorful au jus over the ribs, mashed potatoes, mashed cauliflower, or biscuits.
  • You can use it straight from the stove or thicken it into a gravy, but honestly, it's so rich, you might not need to. Why add flour and carbs if it’s already perfect as-is?

Notes

Notes
  • Broth: Both chicken and beef broth work well; homemade adds the best flavor.
  • Bouillon: Use what you love - chicken, beef, mushroom, or vegetable.
  • Seasonings: Customize to your taste - Kinders, Montreal Steak, garlic & herb blends, etc.
  • Herbs: Thyme (fresh or dried) adds a great layer of flavor if you have it.
 
Serving Suggestions
  • Low carb? Serve with the broth spooned on top with mashed cauliflower and green beans (as shown in photo)
  • Feeling comfort food vibes? Split open a hot, buttery biscuit, top it with tender rib meat, and ladle on that rich au jus - pure heaven. Or make a gravy if you're going all out.
  • Can’t decide? That’s what leftovers are for. You’ll thank yourself tomorrow.
Keyword Beef
Tried this recipe?Let us know how it was!