Braised Shortribs
Braised shortribs in beef broth and red wine turn a tough, fatty cut into meat that yields to a fork. The method here is worth noting: the ribs and vegetables are browned in bacon fat in batches, which builds a deeper base, and the pot then goes into a cold oven set to a gentle 250°F for 5 ½ hours. Carrots and potatoes cook in the same liquid, so one pot makes the whole meal.
Instructions
Melt the bacon fat in a 6-quart (6-liter) cast iron Dutch oven over medium-high heat. Season the shortribs with salt and pepper, then coat them in flour.
Brown the ribs one or two at a time, turning them until every side has taken on color. Set each batch aside somewhere warm and continue until all the ribs are done.
Look at the bottom of the pot. If the fat no longer coats it, add the olive oil.
Cook the vegetables in four batches, stirring each until the edges are browned, then move on to the next batch until all of them have been sautéed.
Return all the vegetables to the pot along with the browned ribs, the broth, wine, tomato paste, dried rosemary and dried thyme. Put the covered pot into a cold oven, then set the oven to 250°F (120°C).
Cook for 5 ½ hours. The ribs are ready when the meat is fork-tender.
Spoon the ribs, vegetables and broth into serving bowls. Sprinkle each bowl with finely chopped rosemary and serve warm.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
