This is one of my family’s favorite dishes. When they walk in the door and get a whiff of the rich aroma emitting from the kitchen the drooling doesn’t stop. I have to push them away from the oven. When those beauties come out of the oven, the color is so rich and immensely juicy and the meat just melts in your mouth. If you were a vegetarian you would be converted. I served this on a bed of Japanese sweet potatoes and the combination of the flavor of the meet and the sweetness of the potatoes would satisfy the pickiest of gourmet-ist.
- 4lbs. Beef Shot Ribs
- 2 cups of Flour
- 2 tsp. Lawry Seasoning Salt
- 1 tsp. Black Pepper
- 2-3 tbsp. of olive oil
- The above is approximate – you may alter the amounts to suit your tastes
- 1 container of Trader Joe’s Mirepoix
- or if you don’t have a Trader Joe’s near you…
- ½ cup diced Celery
- ½ cup diced Onion
- ½ cup diced Carrots
- 1 tbsp. Tomato Paste and if you don’t have that try, God forbid, Ketchup Yup that’s right!
- 1 – 2 inch sprig of fresh Rosemary
- 1 -2 inch sprig of fresh Thyme
- 1 cup of hearty Red Wine or 1 bottle of Dark Beer or Ale (now your talking!!)
- 1 can of diced Tomatoes
- 1 cup of Beef Broth
- 1 Bay Leaf
Pre-heat oven to 300 degrees. Place Flour and Seasoning in a zip lock bag. Place Ribs in the bag and work together with the Flour. Remove Ribs and shake off excess Flour.
In a large Dutch oven put the Olive Oil in and heat over medium high for approximately 1 minute. Add several Ribs. Be sure not to crowd the Dutch Oven. We don’t want the meat to steam. We what them to brown … so, brown the Ribs on all sides in batches. Remove Ribs for the oven and set aside.
Now, add the Mire Poix to the Dutch Oven (you may have to add more oil). Sauté the vegetables until tender. Reduce heat to medium. Now add the tomato paste and stir together for 1 minute. Next add Rosemary and Thyme and stir together for approximately 1 minute. Add the Wine (or Beer, Yeah!) and stir together for 2 – 3 minutes. Add diced Tomatoes and simmer together for 5 minutes. Return Ribs to the Dutch oven. Add Beef Broth to cover the meat halfway. You might need more but that’s okay. Add the Bay Leaf and bring to a light boil. Cover and place in over for 4 hours. Now you might think that is a long time but when those babies come out the will be so tender and juicy it will be well worth the wait.
Take the pot from oven. Place on stove top. Remove the Bay Leaf and Thyme and place Ribs on a plate.
If your sauce is a little too thin, mix 1 tbsp. of Flour with 1 tbsp. of Butter and mooch (a technical chef’s term) until well combined. Heat sauce to a light simmer and whisk in the butter mixture in little bits until the sauce thickens (approximately 3 minutes). Return the Ribs to the sauce and serve. You will have heaven on a plate or a cosmic awakening better than the Big Bang. By the way, I served this dish over mashed potatoes.
You will have heaven on a plate or a cosmic awakening better than the Big Bang.
In the recipe I use a cast iron skillet called a Dutch oven. I have one that has been in my family for decades and I use it every chance I get. As a matter of fact the Dutch oven over the decades were considered as inheritable commodities. Mary Ball Washington (mother of our first President, George Washington) specified in her will of 20 May 1788 that half of her “iron kitchen furniture” would go to her grandson.
The Cast Iron cookware appeared in the late 17th century. Many European countries has developed iron pots but it was the Dutch that developed the sand casting system that gave the pots a smoother surface. Abraham Darby, an Englishman studied the system and began producing cast iron cooking “vessel for Britain and the American colonies. The Dutch oven name has endured for over 300 years and has undergone numerous design. Paul Revere actually design the flat lid with a ridge and legs on the bottom. This was done to allow coal to be placed on top. A lot of cooking was done in the fireplace or, if you were a Mountain Man, in the ground. My husband was a boy scout and he has cooked many of a peach cobbler in the ground.
I need to say a few works about cleaning the Dutch oven or any cast iron cookware. All I ever do is rinse it out with hot water and hand dry, not air dry. Never, and I mean, NEVER, use soap and water. A cast iron “furniture” needs to be seasoned. Use a thin coating of cooking oil to re-season.
If you have a new pot, “season” it with cooking oil and set in an oven at a low temperature for a couple of hours. Your continued use of the Dutch oven will make it dark black, very smooth and non-stick. With proper care you will be passing down your Dutch over to your great-grand children.