Dutch Oven Short Ribs

It’s an easy & perfect way to make this comfort food … cook low and slow …

Ingredients

• 3 to 4 pounds bone-in beef short ribs
• Kosher Salt
• Canola Oil, as needed
• 1 sweet onion, diced
• 1 medium carrot, diced
• 1 stalk celery, diced
• 1 whole head garlic, halved horizontally
• 1 can crushed or diced tomatoes ( or 4 fresh roma diced)
• 1 bottle Red Wine
• 2 cups chicken stock
• 2 Tbsp black peppercorns
• sprig fresh or 1 Tbsp each dried thyme, rosemary
• 2 bay leaves

Directions

1. One day before cooking, season short ribs generously with kosher salt. Marinate meat in refrigerator, uncovered, overnight.
2. The next day, pat ribs dry with a paper towel. Heat a cast-iron Dutch oven over medium-high to high heat. Add a thin layer of canola oil and sear ribs until brown and crusty (5 – 8 minutes). Transfer ribs to a plate to rest.
3. Preheat Oven to 250 degrees F
4. Drain oil from Dutch oven. Add a new thin layer of canola oil, add onion, carrot, celery and garlic. Reduce heat to medium and sweat vegetables until translucent (about 5 minutes). Scrape the bottom of the pot with a wooden spoon to loosen the brown bits. Add tomatoes and continue to cook (5-8 minutes). Add red wine, chicken stock and peppercorns, then put ribs back in the pot. Add herbs.
5. Bring liquid to a simmer. Partially cover the pot to let some of the liquid evaporate and transfer to oven. Braise the short ribs until they’re nearly falling apart, about 3 hours. Service with grits or polenta or mashed potatoes. Can garnish with fried onions, chives, olives if desired.