My wife got me an enameled cast iron dutch oven for Christmas and about a week ago I gave it it's first run - Braised Short Ribs
Recipe
Preheat oven to 350F
4lbs shortribs (8 bones, about 2.5-3" long)
Rub Consisting of 2TBLS each garlic powder, chili powder, paprika, and 1TBLS each crushed dried rosemary, salt, fresh ground black pepper.
Rub the ribs and let sit out until they hit room temp.
Brown the ribs in the dutch oven (d.o.) in 2 batches using olive oil on your biggest burner at med-high heat.
remove excess fat from the d.o. leaving behing +/- 2TBLS.
Then in the remaining hot oil under med heat add 1 chopped onion, 2 chopped carrots 2 chopped celery stalks. When onion gets soft and is starting to brown add 4 cloves minced garlic, and 2 peeled de-seeded and chopped tomatoes.
When onion is browned, deglaze with 1.5 cups dry red wine and let reduce by 1/3. Add 2 cups Beef stock and bring to a boil. turn off heat and nestle the browned shortribs into the braising liquid. Make sure the rib pieces are just covered. Place the oven on the d.o and place it in the oven for 3 hours.
Adjust sauce consistency, if too thin add a slurry of 1pt water and 1pt flour 1TBLS at a time until diesired thickenss. If too thick this with additional beef stock.
Served with Manchego Cheese mashed potatoes and my oatmeal stout.
Anyone else got any other good recipes I should try in this new bad boy....
Recipe
Preheat oven to 350F
4lbs shortribs (8 bones, about 2.5-3" long)
Rub Consisting of 2TBLS each garlic powder, chili powder, paprika, and 1TBLS each crushed dried rosemary, salt, fresh ground black pepper.
Rub the ribs and let sit out until they hit room temp.
Brown the ribs in the dutch oven (d.o.) in 2 batches using olive oil on your biggest burner at med-high heat.
remove excess fat from the d.o. leaving behing +/- 2TBLS.
Then in the remaining hot oil under med heat add 1 chopped onion, 2 chopped carrots 2 chopped celery stalks. When onion gets soft and is starting to brown add 4 cloves minced garlic, and 2 peeled de-seeded and chopped tomatoes.
When onion is browned, deglaze with 1.5 cups dry red wine and let reduce by 1/3. Add 2 cups Beef stock and bring to a boil. turn off heat and nestle the browned shortribs into the braising liquid. Make sure the rib pieces are just covered. Place the oven on the d.o and place it in the oven for 3 hours.
Adjust sauce consistency, if too thin add a slurry of 1pt water and 1pt flour 1TBLS at a time until diesired thickenss. If too thick this with additional beef stock.
Served with Manchego Cheese mashed potatoes and my oatmeal stout.
Anyone else got any other good recipes I should try in this new bad boy....