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.

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.

What is the Best Technique for Cooking Short Ribs? Slow-Cooker Short Ribs

The secret to perfectly braised short ribs lies in proper heat management with your dutch oven. Start by searing the meat at medium-high heat until deeply browned, creating a rich foundation of flavor. The heavy-duty construction of our Dutch oven maintains consistent temperature throughout the slow cooking process.

For the most tender results, position the ribs for this recipe bone-side up, allowing the marrow to enhance the braising liquids as they cook. Keep the liquid at a gentle simmer - never let it reach a rolling boil. The domed lid of our Dutch oven creates perfect condensation, continuously basting the meat as it transforms into succulent, fall-off-the-bone perfection.

What Does it Mean to Braise Short Ribs?

Braising transforms tough cuts into fork-tender masterpieces through a simple two-step process . First, sear the meat to develop a golden-brown crust, sealing in natural flavors. Then, partially submerge the ribs in beef broth enhanced with aromatics, allowing the liquid to work its magic.

The black enamel interior of our Dutch oven creates the perfect environment for this gentle cooking method. As moisture circulates inside the pot, it continuously bastes the meat, breaking down connective tissues while concentrating flavors at the bottom of the pan. Paired with creamy mashed potatoes, these melt-in-your-mouth short ribs deliver restaurant-quality results right at your table.

What Are Beef Short Ribs?

Short ribs represent a prized cut from the beef rib section, featuring generous marbling and robust flavor. Cut from ribs 1-5 near the shoulder, these meaty portions offer two distinctive styles - English cut with thick meat atop the bone, and flanken style sliced across multiple bones. Your All-Clad Enameled Cast Iron Dutch Oven brings out their best qualities through proper cooking.

The rich fat content and sturdy muscle fibers make short ribs ideal for slow cooking methods. When properly prepared with olive oil and seasoned with black pepper, these short ribs transform into buttery-tender bites. The meat's natural collagen breaks down during cooking, creating an incredibly rich sauce that captures the essence of this remarkable cut.

What Wine Pairs Best with Braised Short Ribs?

Select a full-bodied red wine that complements the rich flavors developed in your pot. A Cabernet Sauvignon brings dark fruit notes and firm tannins that balance beautifully with the meat's deep character. For those seeking elegant alternatives, Syrah offers peppery undertones that enhance the braising sauce's complexity.

Northern Rhône wines particularly shine alongside short ribs, their structured profile matching the dish's intensity. Consider serving a Malbec for its plush texture and black fruit core - these wines harmonize wonderfully with the caramelized exterior your All-Clad creates during the initial sear.

RECIPE BY THE ALL-CLAD KITCHEN