Slow Cooked Short Ribs

Name: Slow Cooked Short Ribs | Lodge Cast Iron
Prep time: 1 h
Cook time: 2 h
Yield: 10 - 16
Ingredients: 4 of pounds bone-in beef short ribs (or 3 pounds boneless); of Flour (for dusting); 2 tablespoons of canola oil; 6 of carrots, cut in 2-inch chunks; 2 of white onions, sliced; 3 of garlic cloves, smashed and peeled; 2 cups of beef broth; ½ cup of teriyaki sauce; of Balsamic vinegar (to taste); of Jasmine rice, green onions (both optional); 1 tablespoon of salt; 1 tablespoon of pepper; 1 tablespoon of paprika; 1 tablespoon of garlic powder; 2 teaspoons of cinnamon

Lodge Cast Iron | August 11, 2016

Braising is an easy cooking method that can transform a tough cut of meat into a tender, sophisticated entrée. With only 15 minutes of hands-on prep time, this recipe lets the oven do all the work, turning a few simple ingredients into a memorable centerpiece for your next dinner party.

Level

Beginner

Prep Time

1 hour

Cook Time

2-3 hours

Serves

10-16

Cook it With Our

5 Quart Cast Iron Dutch Oven

Ingredients

Short Ribs

4 pounds bone-in beef short ribs (or 3 pounds boneless)
Flour (for dusting)
2 tablespoons canola oil
6 carrots, cut in 2-inch chunks
2 white onions, sliced
3 garlic cloves, smashed and peeled
2 cups beef broth
½ cup teriyaki sauce
Balsamic vinegar (to taste)
Jasmine rice, green onions (both optional)

Spice Rub

1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons cinnamon

Directions

Combine the spices and massage into the ribs. Place in a plastic container and refrigerate for 1 hour to overnight.
When ready to cook, preheat the oven to 300 degrees Fahrenheit. Heat the canola oil in a 5 Quart Dutch Oven over medium-high heat until the oil begins to simmer (about 3-4 mins).
Lightly dust the ribs with flour, shaking off any excess. Using tongs, sear the ribs on all sides until browned, adding more oil if needed. Do this in batches to avoid crowding the pan. Set ribs aside.
Reduce heat to medium, add carrots and onions and stir for 5-7 minutes, making sure to scrape up any flavorful brown bits* on the bottom of the pot.
Add the garlic cloves and place the ribs (and any juices) on top of the vegetables.
Add the broth and teriyaki until the ribs are half submerged in liquid. Cover and place in the oven for 2-3 hours, until fork tender.
Serve over jasmine rice, drizzle with balsamic vinegar, and top with chopped green onions.

Contributed By: Lodge Cast Iron

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