Eosinophilic Esophagitis Friendly Dutch Oven Braised Short Ribs
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Learn more →Ingredients
4 servings
- 8 bone-in beef short ribs (about 4 lb total), english-cut
- 1 ½ tsp kosher salt
- 1 tsp black pepper, freshly ground
- 2 tbsp neutral oil (such as canola or vegetable oil)
- 1 medium yellow onion, roughly chopped
- 2 medium carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 4 cloves garlic, smashed
- 2 tbsp tomato paste
- 1 ½ cups dry red wine (such as cabernet sauvignon or côtes du rhône)
- 2 cups low-sodium beef broth
- 1 can (14 oz) diced tomatoes
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 dried bay leaves
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the short ribs completely dry with paper towels, then season all over with the kosher salt and black pepper.
- 2
Heat the oil in a 5–7 qt Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, sear the short ribs on all four meaty sides, undisturbed, for 3–4 minutes per side, until a deep mahogany crust forms and the meat releases easily from the pot. Transfer the seared ribs to a plate and set aside.
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