So in my new adventures of learning how to cook, I have only taken risks with meat recipes that include chicken. I have not tried making any red meat dishes, except for sausage, but that does not count in my book. Sausage is easy. I have decided to make my first red meat adventure with a braised short rib recipe I found on Pardon the Dog Hair. Not only does it look tasty, but it seems super easy. I love any recipe that includes a dutch oven and me doing nothing while it sits in the oven cooking away. Let’s get this party started… Red meat or bust!
Ingredients
- 3 strips bacon
- 6 short ribs
- 1 tablespoon olive oil
- 1 whole onion, chopped
- 3 carrots, peeled and chopped
- 3 cloves garlic, chopped
- ½ large shallot, chopped
- 1 ½ cup red wine
- 32 ounces beef stock
- 6 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 3 bay leaves
- 3 teaspoons salt
- 2 teaspoons pepper
Directions
Step 1. Preheat oven to 350 degrees F.
Step 2. In a large dutch oven, saute bacon strips. Once cooked, remove from pan and set aside. Next you want to brown the short ribs. Place them in a dutch oven and rotate every 45 seconds or so, until a light brown. Remove from pan and set aside.
Step 3. Chop your veggies, garlic, and shallot and add them to the dutch oven. Saute for about 6 minutes, until translucent.
Step 4. Then, pour in the wine. Use a spatula to scrape the bottom of the dutch oven, loosening up all the flavor from the bacon and short ribs.
Step 5. Add short ribs and bacon back to the dutch oven. Pour in beef stock.
Step 6. Add in fresh rosemary, thyme, dried bay leaves, salt and pepper. Stir to incorporate all the spices. Bake at 350 degrees for about 2 and a half hours. Then, reduce heat to 325 and cook for an additional 30 minutes.
Step 7. Once done, adjust salt and pepper to taste. Serve over a nice absorbent starch, like mashed potatoes, risotto, brown rice, etc. It would probably also be nice served over quinoa, which would definitely help out the nutritional stats.
