To cook tender and juicy short ribs, consider using a Dutch oven. Grilling may be a more popular and less time-consuming option, but the finished meat is often dry and chewy. Like a grill, the cast-iron of a Dutch oven provides a hot surface to sear meat, creating a delicious crust; yet it also holds flavor-imparting liquids, braising the meat and ensuring that your ribs don't become become dry and tough through overcooking. A delicious meal, benefiting from the best features of grilling and stewing, is your reward for the extra time and effort.
Preheat a regular oven to 375-degrees Fahrenheit.
Pour the olive oil into your Dutch oven, and place it on a stove over high heat.
Season the ribs with salt and pepper, applying enough to coat both sides.
Place ribs in the Dutch oven and cook on both sides, for approximately 2 minutes each. Remove the ribs once the meat turns dark brown.
Add vegetables for flavor. Popular options include carrots, celery, onions, shallots and garlic. Cook the vegetables until they become soft and light brown in color, approximately 5 to 7 minutes.
Pour the tomato paste into your Dutch oven. Let it cook for 1 minute before adding the wine and stock. Stir the mixture, scraping to loosen any caramelized pieces sticking to the Dutch oven’s sides.
Add seasoning, such as rosemary, thyme, parsley and oregano. Increase the heat and bring the mixture to a boil.
Place your ribs into the Dutch oven. Cover the Dutch oven and put it into the preheated oven for approximately 60 to 90 minutes. Remove the Dutch oven once the ribs are tender, and place the meat on a plate.
Strain the braising liquid into a bowl, removing all solids. Return the liquid to your Dutch oven and heat the mixture on a stove until it boils. Once the liquid is reduced by a third, remove the Dutch oven and place your ribs back into it. Cover the Dutch oven with a lid to keep the contents warm until serving time.
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