Enameled Cast Iron Braised Short Ribs

This classic comfort food is time consuming but well worth the wait while it cooks in the Enameled Cast Iron Dutch Oven. The aroma and flavor of this dish will leave you satisfied on those cold weather nights.

TYPE MAIN COURSE
SERVES 4
DIFFICULTY MODERATE
PREP TIME 20 MINUTES

Ingredients

  • 4 pounds bone in beef short ribs cut into 2 inch pieces            
  • 1 1/2  teaspoons of salt            
  • 1/2 to 1 teaspoon of pepper            
  • 2 tablespoons of neutral oil            
  • 2 medium yellow onions roughly chopped            
  • 2 celery stalks roughly chopped            
  • 2 medium carrots roughly chopped            
  • 2 tablespoons of all purpose flour            
  • 1 tablespoon of tomato paste            
  • 1 750 ml bottle of dry red wine            
  • 1 small bunch of parsley           
  • 6-8 sprigs of fresh thyme            
  • 2 sprigs of rosemary            
  • 4 sprigs of fresh oregano            
  • 2 bay leaves            
  • 1 head of garlic cut crosswise            
  • 4 cups of beef stock

Directions

  1. Preheat the oven to 350 degrees. Season the short ribs with the salt and pepper all over and let sit at room temperature for 30 minutes to 1 hour. Heat your All-Clad 6 qt Enameled Cast Iron Dutch Oven over medium heat. When the oil is hot, working in batches, brown the short ribs on all sides. This should take 2 minutes per side, 8 minutes total per batch. Transfer the short ribs to a plate and reserve. Remove all but 2 tablespoons of the drippings from the pot.
  2. Add the onions, celery, and carrots to the Cast Iron Dutch Oven and cook stirring often for 5 to 7 minutes or until the onions have browned. Add the flour and tomato paste and continue to cook for another 3 minutes or until the the mixture is a deep red color. Stir in the wine and let the mixture combine completely.
  3. Once the mixture is combined, add the short ribs and the juices left in the plate. Bring to a boil, then lower the heat to medium low and simmer until the wine has reduced by half, roughly 20 minutes.
  4. Combine the herbs in a bouquet with kitchen twine and add to the Cast Iron Dutch Oven along with the garlic. Stir in the beef stock. Bring the mixture to a boil, cover with the stainless steel lid, and transfer to the oven.
  5. Cook until the short ribs are tender and are pulling from the bones which should take 2 to 2 1/2 hours. Transfer the short ribs to a serving platter. Strain the sauce and spoon the fat from the surface. Season the sauce with salt and pepper to taste. Pour half of the sauce over the short ribs in the platter and reserve the remaining for serving.
  6. Serve the short ribs over polenta or mashed potatoes. Pour the reserved sauce over the dish and garnish with parsley leaves. Or bring the Cast Iron Dutch Oven directly to your table with the included wood trivet and let everyone help themselves.

Pro Tip

You will know when the short ribs are done cooking when they are fork tender to the touch.

RECIPE BY

All-Clad Resident Chef Derek Finocchiaro

All-Clad’s Resident Chef Derek has been working with flavors and fragrance for his entire career. Finding a path from perfumery to food, Derek competed on numerous amateur cooking shows which led him to the All-Clad Test kitchen. Here he excels in creating new recipes, blogs, video demos, and food photography for our consumers.