Living in cities for the past six years has made me spoiled. It's easy to take for granted the amount of take out options, all of the stores nearby and the easy access to many different cultural cuisines. I never had those options growing up and needless to say I took to a faster paced lifestyle with no hesitation once I moved to a city. My relationship with food has changed since I've begun blogging and I appreciate home cooked meals more and more, to the point that time intensive meals don't scare me away. I decided to tackle a Dutch Oven Braised Short Ribs recipe and although it's a labor of love, the payoff is well worth it in the end.
The reason this is a labor of love is that the meat must cook a long enough time to become tender. Undercooked short ribs will be chewy and tough while properly cooked the meat will fall off the bone. Of course using a pressure cooker is a good way to save time, I like to go the old fashioned route and appreciate the time and care it takes to makes a delicious meal. This isn't a meal for a weeknight, but is perfect for a sunday supper.
How to use a Dutch Oven
My dutch oven is one of the best investments I've made in my cooking. I have a Le Creuset which comes with a high price tag but impressive quality that will last more than a lifetime. For cheaper options I'd also recommend looking into Staub or Lodge. Dutch ovens are versatile and easy to use. They can easily go from stovetop to oven, the cast iron and ceramic coating conduct heat well and evenly, and they are perfect for braising as the moisture stays in the dutch oven.
If you've enjoyed this recipe, please bookmark it for later and let me know if you have any questions in the comment section below! Do you use a dutch oven? Let me know which brand!
Make it a Meal
- Brown Butter Roasted Radishes
- Maple Glazed Roasted Carrots
- Roasted Broccoli and Garlic
- Balsamic Bacon Roasted Brussel Sprouts
- Roasted Brussel Sprouts with Bacon
- More Delicious Sides
Braised Short Ribs
- 4 Beef Shanks
- 2 Tbsp Vegetable Oil
- 1 Cup Onion Chopped
- 1 Cup Celery Chopped
- 1 Cup Carrot Chopped
- 3 Tbsp Flour
- 2 Tbsp Tomato Paste
- 750 Ml Red Wine Dry
- 1 Tbsp Parsley
- 1 Tbsp Thyme
- 1 Tbsp Oregano
- 1 Tbsp Rosemary
- 3 Bay Leaves
- 1 Head Garlic
- 4 Cups Beef Stock
- Season beef shanks generously with salt and pepper. Brown in a dutch oven on medium-high heat on all sides. Remove from pot and set aside.
- Add vegetable oil and onions, celery and carrot. Cook for several minutes until onion has turned translucent and celery and carrot have softened.
- Stir in flour and tomato paste. Cook for several minutes or until flour is no longer raw.
- Add red wine and bring to a boil.
- Return beef shanks to dutch oven and lower heat to a simmer. Cook uncovered for 20 minutes or until liquid has reduced by half and alcohol has cooked off.
- Add in seasonings and beef stock.
- Cook covered for 2-3 hours in the oven at 350 degrees. Serve when tender and meat is coming off the bone. Enjoy!
Are all cats weirdos? I often wonder that because mine certainly is. She actually loves water and will hunker down in the sink and cry until we turn on the faucet. So strange!