From DN Recipes by David Nagy · Food & Beverage

Braised Short Ribs in Dutch Oven

Published

Ingredients
  • 3-4 short ribs
  • Salt
  • Flour
  • 1 small onion, diced
  • 2 carrots, roughly chopped
  • 2 stalks celery roughly chopped
  • 1 head of garlic cut in half
  • 1 bottle of good red wine
  • 1 box beef stock
  • 1/4 cup black peppercorns
  • 1/4 cup brown sugar
  • Fresh herbs (rosemary and/or thyme)
  • Knob of butter

Directions
  1. Let your short ribs come to room temperature and then salt them generously
  2. Coat them in flour, shaking off any excess.
  3. Heat 2 Tbs oil in a Dutch oven or large stock pot on medium heat. Sear your short ribs, a few minutes on each side (about 2-3 min) and remove from the pot.
  4. Add your onion, carrot and celery to the pot and stir occasionally until onions are translucent.
  5. Add the two halves of garlic, an entire bottle of red wine and box of stock.
  6. Add peppercorns, brown sugar, and herbs.
  7. Add short ribs back in and cover and place in the oven at 350° for 3 hours.
  8. Remove pot from the oven and take short ribs out (you can slide the bones out now if you want)
  9. Remove all the solid ingredients from your liquid using a small strainer and simmer the red wine liquid in the pot on medium until reduced by half.
  10. Turn heat off and add a knob of butter, stirring it in until smooth. Strain out your liquid into a bowl or pouring cup to make sure all the solids are out.
  11. Plate your short ribs with mashed potatoes, green beans or broccolini and pour that delicious sauce over it all.