3-4 lbs. of Covey Rise Farms Bone-In Beef Short Ribs
1-2 Tbsp. of Olive Oil
Salt and Pepper to taste
1.5 quarts of water or beef broth (or more depending on size of pan)
2 Sweet Onion's peeled and quartered
2 tsp Dried Thyme
1 tsp Dried Rosemary
2 tsp Dried Oregano
1.5 Tbsp. of Minced Garlic
1.5-2 Cups Red Wine (merlot or cab)
1-2 Tbsp. flour
Instructions:
Pre-heat oven to 350 Degrees
In a Dutch oven heat olive oil on stove top, salt and pepper short ribs, and brown all sides in batches.
Once all are browned, remove Dutch Oven from heat, drain oil/fat and add short ribs back to Dutch oven, cutting sections in half if needed for all to fit
Cover with water/broth and wine, add herbs, spices and garlic, and onion's. Make sure there is enough liquid to slightly cover meat and onions.
Place in pre-heated oven and allow to bake for 3-4 hours. Check after 3 hours and stir so that exposed pieces don't burn.
Taste broth and add additional seasoning to taste (This is usually where I see if I need more salt)
At this time lower oven temp to 275 Degrees and allow your short ribs to bake until bones can be removed cleanly. (typically 5-6 hours).
At this time if you wish you can remove meat and onions and thicken the broth to a gravy with flour. Once gravy has formed we will typically remove bones and add meat and onions back to gravy. We typically will serve over mashed potatoes. Enjoy!
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The Field Company Dutch Oven
This is the best Dutch Oven! We have a few different Dutch ovens and this is hands down the best bang for your buck! When they say not all cast iron is made the same, its true!
This pan is smooth to touch, and easy to clean
This pan cooks everything evenly
This cast iron is light weight, which means anyone can cook with it
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