Dutch Oven Short Ribs - Braised To Perfection In Red Wine And Garlic
I love these knives that my friends at santoku knives sent me to try and they are awesome. I especially like the santoku knife. Check them out and get a 10% discount using my code.
santokuknives.co.uk/loganfoster
LOGANFOSTER - Discount code for 10% off
Ingredients:
2 lbs beef chuck short ribs
1 bottle Cabernet Sauvignon less 1 glass (save to serve with the plate)
2 c beef stock
1 head garlic
8 pearl onion
4-5 whole carrots
2 tbsp kosher salt
1 tsp black pepper
2 sprigs ea fresh rosemary, sage and thyme
Tools needed:
Sharp knife
I love my santoku knife - check out my link above for the one I use
Cutting board
***The following link is an amazon associate link. As an Amazon Associate I earn from qualifying purchases, I make a small commission if purchased at not extra cost to you.
Tongs
Oven
Liquid measuring cup
Paper towel
How to make it:
I like to sear the short ribs at room temperature for best results.
Pat the short ribs dry with paper towel and season all sides with kosher salt. Place the ribs on a plate and set aside for around 1 hour to bring up to room temperature.
Cut the ends off the pearl onion, cut in half and peel off the outer paper layer. Place into a small bowl.
Remove the cloves from the head of garlic and remove root end/outer paper layer. Place into a small bowl.
Wash and dry the carrots. Peeling the carrots is optional. Cut ends off carrots and slice into 1 inch thick slices. I keep them big so they hold up to the long cooking time.
Preheat oven to 325 F.
Warm up your dutch oven over medium high heat until it starts to smoke. Pat the short ribs dry on all sides. Place 2 tbsp oil into the dutch oven and place the short ribs in carefully. Sear all sides until nice and caramelized, this may take 1-3 minutes per side. Once all sides are caramelized, remove the ribs from the dutch oven and set aside on a plate. There is most likely a good amount of fat that got rendered out of the ribs, pour all but 2 tbsp of the oil out and keep for other purposes.
Add the pearl onions, garlic and pinch salt to the dutch oven. The salt pulls the natural flavor and sweetness from the onions and garlic. Reduce heat to medium and sweat the onion and garlic until they start to brown slightly. Add the carrots, herbs and the short ribs back to the dutch oven. Add the whole bottle of red wine less 1 glass and the beef stock. Taste the cooking liquid and add salt and pepper as needed. Bring liquid to a simmer, cover and place into the oven for 2-3 hours.
Check the short ribs at 2 hours to see how tender they are. If they are still tough and won’t pull apart easily, go for an additional 45 minutes or until nice and tender. You may need to add more beef stock if the liquid has reduced too much.
You can cool the short ribs as is in dutch oven overnight if you want. The flavors will develop even more as all the ingredients sit and cool in the braising liquid. Cool the ingredients as quickly as possible. It needs to get to 40 within 2 hours.
Alternatively, serve immediately with a side of mashed potatoes or polenta. Make sure to get the carrots, garlic and onion on the plate with the ribs along with a good amount of the braising liquid. This will comfortably serve 3 people.
Enjoy!
Logan
