My favorite thing to make in the dutch oven is short ribs. They’re so good! They get soft and flavorful from the braising and are easy enough to cook while busy with other things in the kitchen. The more you cook them, the more flavorful they become, so make them on Sunday and eat them on Monday. Plus, people love to eat short ribs on Monday nights. Better yet, make them tonight and eat them for Shabbat dinner!
This recipe is a little easier than the last one I made, and everything went! (Probably because there were no tomatoes this time.) The meat is great plain, and the sauce delicious over rice. If you want a short rib sandwich, make this recipe, as well. What about a slow cooker meal? Try it, let us know how it goes.
I used short ribs this time, instead of the attached baby back ones…it’s what they had at the butcher, but use whatever you can find. I also just used the herbs that I had on hand. Braising in wine is VERY forgiving (maybe that’s why I do it all the time) so feel free to experiment with whatever you have on hand.
- 1 bottle of red wine minus one glass
- A handful of peppercorns
- 3 cloves of garlic
- 3 sprigs of thyme
- 3 sage leaves
- 8 short ribs, more or less depending on how many people you’re serving
- 4 shallots, sliced
- 10 mushrooms, quartered
- Salt and pepper
1. Reduce wine over high heat with peppercorn, garlic, thyme, and sage. Let reduce until halved in volume. Strain.
2. Season ribs with salt and pepper. In dutch oven, brown short ribs on all sides over high heat, remove and put aside.
3. Saute shallots in dutch oven, till brown. Add reduced wine and scrape the bottom of the pot with a wooden spoon.
4. Put the ribs back in the pot. Add the mushrooms. Cover and bring to a boil. Turn the heat to low and let simmer, about 3 hours, until the meat falls off the bone.