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Braised Short Ribs
2 lb Short ribs
Parsley; tied with celery; and a leek
1 c Wine, white
6 Carrot; scraped
6 sm Potato, peeled
Trim a little fat from the ribs; try out in the bottom of a heavy Dutch oven. Dredge ribs with flour, pepper, and salt by shaking in a paper bag. Brown ribs in their own fat, turning carefully to brown on all sides. Add one tablespoon of hot water; cover and let cook slowly for about an hour. Add bouquet, wine, and vegetables. Cook for another half hour to hour. The meat should be starting to come loose from the bones when the vegetables are added.