This one is a personal favorite of the Tolin clan. It’s something I first made back in Hungary for a dear friend of ours as he had just acquired a new enamel covered dutch oven and I really wanted to try it out. He was not dissapointed.
This recipe is really easy to do, but you need to have the time and the supplies. To that end, I’d totally recommend doing it on a weekend. But, YOU do YOU, boo boo!
Side note: This requires a solid time commitment. Like, 5 hours after it goes into the oven, but it’s cool since you don’t have to mess with it and can go about your day.
Equipment Needed:
- 1 6qt enamel covered dutch oven
** now don’t go all crazy. I’ve got two- and neither were horribly expensive. The first I got from Walmart for around $50 and the other I got on Amazon for around the same. You could spend hundreds of dollars on one of these puppies but there’s really no reason to. Just sayin.
- baking sheet to prep ribs on
- rubber spatula
- Sturdy kitchen tongs
Ingredients:
- 8-10 beef short ribs
- kosher salt
- ground black pepper
- rosemary sprigs
- thyme
- oregano
- bay leaves
- 1 head of garlic
- 3 tbs good Olive Oil
- 1 bottle of dry red wine. (I use a Cabernet Sauvignon)
- 6 celery sticks chopped up
- 1 onion diced
- 5 cups of beef stock. (I personally use the Knorr stock pods since they make 3.5 cups at a time and you don’t have to worry about opening a box of stock and then having it sit in the fridge for ages and wasting it)
The “How To”
- Start by prepping your short ribs. I like to lay mine out on a baking sheet and give them all a nice solid sprinkling of the salt and pepper. While you’re doing this, go ahead and get your dutch oven on the stove and pour in your olive oil. Preheat this on med-high heat.
2. When your oil is hot, brown all of your short ribs on all sides. You’ll need to work in batches to do this, so keep the baking sheet handy.
3. Once your ribs are done, keep the juices in the pot and add your onions and celery. Brown them up good. This should take 5 minutes or so. Once this is done, leave them in and use them as a bed for your short ribs. Return the ribs to the pot stacking them if need be. Add in 4-5 cups of the beef stock.
4. Next, add in your halved garlic clove which should look like this:
5. On the top, you’ll lay your rosemary, thyme, and oregano. Don’t forget your bay leaves!
6. Let this start to simmer on medium heat in your pot while turning on the oven to 280 degrees F. When this happens, add in the entire bottle of red wine. I highly recommend opening a second one just to drink! The next image is the wine I like to use. Great for both cooking and drinking. Plus, it makes JT feel special 😉
7. Yep, that pot is FULL. Carefully cover, and move to your pre-heated oven. Then just let that puppy slow cook for the next 5 or so hours. This slow and low method allows the collagen in the meat to fully break down and become fall apart tender. You WON’T need a knife to cut these, I promise.
8. Serve as you wish! We like to boil up potatoes and serve them on the side, or place the ribs on top. Your call! Pasta could also be a potential, as the remaining juice makes for a wonderful sauce you can pour on the potatoes or pasta. If you’re feeling squirrely, you could also thicken that sauce up with a quick roux or cornstarch and use it as a gravy.
That’s it! Pretty easy peasy, yet delicious. Let me see how yours turn out! Leave a photo in the comments below 🙂