Dutch Oven Beef Ribs Recipes Turn Tough Meats Into Tasty Treats

Slow cooked crock-pot or Dutch oven beef ribs recipes solved a problem in our family. You see, we didn’t like to eat ribs.

I raise and butcher our own grassfed livestock. I also butcher wild venison. In addition, I sometimes help friends with their butchering projects. So, we process a lot of ribs. Beef rib steak recipes are popular and easy. Rib eye steak beef recipes are a special treat.

But what do you do with short ribs? Short ribs are the shorter and lower end of the ribs toward the belly of the animal. The meat is sparse, thin and tough unless it’s cooked right. Moreover, the bone doesn’t want to let go of the meat! That old bone and the little bit of meat on the rib hang on for dear life to each other.

Finally, we discovered how to simmer the meat over low heat and turn the ribs into delicious treats. Crock-pots and Dutch ovens are ideal for beef short ribs recipes or beef rib steak recipes.

Hungarian Dutch Oven Beef Ribs Recipe


2 to 4 pounds beef short ribs
2 tablespoons cooking oil
2 medium onions, sliced
1 15 ounce can tomato sauce (2 cups)
1-cup water
¼-cup brown sugar
¼-cup vinegar
1-teaspoon salt
1-teaspoon Worcestershire sauce
6 ounces noodles (4 1/2 cups)
1 cup water


In a Dutch oven, brown the meat in hot oil and add onions. Blend the tomato sauce, 1 cup water, brown sugar, vinegar, salt and Worcestershire sauce. Pour mixture over the meat.

Cover and simmer 2 to 2 1/2 hours or until meat is tender. At low temperature, you can’t cook it too long. Longer and slower just makes the meat more tender and tasty.

Skim off any fat. Stir in noodles and the second cup of water. Cover and cook, stirring occasionally for 15-20 minutes until the noodles are done.

Phyllis Hunter, the donor of this recipe, asserts, "This recipe also works with meatballs or round steak."

Braised Dutch Oven Short Ribs Recipe


2 pounds beef short ribs, cut into 3 inch pieces
1 clove garlic, peeled, cut in half
2 tablespoons flour
2 teaspoons salt
½ teaspoon pepper
2 tablespoons oil, preferably olive or coconut oil
1 ½ cups boiling water
1 large onion, sliced


Rub the ribs with the cut side of the garlic. Coat the meat with the combined mixture of flour, salt and pepper.

Pour oil into Dutch oven. Heat and brown the ribs on both sides. Add water and sliced onions.

Cover and cook over LOW heat for two hours or until meat is loosened from the bones. This may take longer than 2 hours.

Serves about 4 people.

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