Spicy Short Ribs

Servings: 4-6

Beef ribs with bone-in for flavor, are cooked stovetop in a Dutch oven. Serve over noodles, creamy grits or whipped potatoes.


  • 2 lbs. trimmed 2-3-inch (butcher-cut) beef short ribs   
  • Kosher salt, cracked black pepper  
  • 1 tablespoon olive oil
  • 1½ cups diced butternut squash 
  • 1 cup frozen (thawed) pearl onions
  • 1½ cups dry red wine (substitute tomato juice)
  • 2 tablespoons chili powder
  • 2 cinnamon sticks  
  • Zest of 1 orange, cut into wide strips
  • Thyme and rosemary sprigs
  • 1½ cups beef stock or broth


  1. Heat oil over medium heat in a 5-quart Dutch oven coated with Teflon™ nonstick. 
  2. Season ribs with S & P. 
  3. Add ribs to hot oil, browning all sides; remove to a plate.
  4. Stir in squash and onion; brown lightly.
  5. Deglaze with wine, shuffling up browned food bits.
  6. Add chili powder, cinnamon sticks, orange zest, herbs.
  7. Cook on gentle until wine reduces by half, about 15 minutes.
  8. Return ribs to pot, flat bone-side up to cook the meat.
  9. Add stock to cover ribs; more later if needed to cook covered.
  10.  Add pot lid; bring to a boil and immediately reduce heat to low; cook  2 hours until meat is pull-apart tender.  
  11. Discard cinnamon sticks and serve.