I have been using my Dutch oven almost every night for the past month. We harvest our beef in the late summer/early fall, so that means we have steak throughout the fall, but when winter comes along we are left with a lot of “odd” cuts. This is when a Dutch oven becomes your best friend, and I like to think it is a farmer’s best friend too. Adventurous home cooks are our best costumers and allies—it is easy to sell rib eye but beef shin? Braising can be intimidating but when done well there is nothing like it and the more you do it the more effortless it becomes. Back when we used draft animals, braising was the method of choice and many of our classic braising dishes like Yankee pot roast and goulash were in meant to be used on older tough animals like oxen. This is why grass-fed beef is so excellent braised because the leaner the beef the better it will be.
Spring Lake Farm Easy Braised Short Ribs Ingredients:
- Canola oil for browning short ribs
- 2 1/2-pounds short ribs
- Salt and freshly ground pepper (I used white pepper)
- 1-onion, quartered
- 3-cups low sodium organic beef broth/ or homemade beef broth
- 3-cloves garlic, minced
- 1-celery heart with leaves roughly cut up.
- 1 carrot roughly cut up (about 1/2 cup)
- 2 tablespoons sherry
- 1-tablespoon soy sauce
- Preheat oven to 325
- In a Dutch oven, add some canola oil, brown on all sides over a medium heat. I like to take my time with this step because it really adds flavor and seals in the juices.
- Add onion, garlic and sauté for a few minutes then add carrots and celery heart.
- Add beef broth, sherry and soy sauce. Bring to a boil.
- Cover Dutch oven and place in oven bake for two hours (add water if necessary)