My family is comprised of total carnivores! My daughter is so bad that I swear she would suck the marrow right from the bone. I’m more of a boneless kind of girl… and now, I’m more of a vegetarian, which is funnier I suppose. This recipe is so forgiving… super easy, basic and I promise you will impress your dinner guests every time! This is a must try recipe if hosting a dinner party, having family over or the quintessential Sunday dinner.
4-6 lbs of short ribs, rinsed
3 large carrots, peeled and roughly chopped
1/2 of a large yellow onion, diced
1-2 cups of red wine (something you would drink)
Freshly ground pepper
Preheat your oven to 375 degrees. Wash your short ribs and line them up on a platter. Pat dry with a paper towel and discard the towel. Salt and pepper each rib really well, pressing in the seasoning. Do this on both sides. While the meat comes up to room temperature, place your large Dutch oven over a medium/high flame and add some olive oil. Pour enough into the pan that the bottom has a good coating (a few glugs). Then, once hot, add the meat, without overcrowding, and cover. Brown each side for about 3-4 minutes. Once both sides are nice and browned, remove and place on a platter to rest. To the pan with the meat drippings/oil, add your carrots and onion. Cook for about 6-8 minutes or until the onion is translucent.
Add your meat back to the pan and toss to coat with the veggies. Turn the heat off. Add the wine (enough to come up about 1-2 inches in the pan) and cover. Place in the oven. I cook this for 2-3 hours, checking every 30-40 minutes on the wine level. Add as needed. Remove from the oven for about 15 minutes before serving to let the meat rest. I keep it covered and the cast iron keeps the meat nice and hot. Serve with potatoes – I’m serving it with corn on the cob and roasted maple sweet potatoes chunks. Add mashed potatoes would be the perfect comfort meal too!
— Knead to Cook