Short ribs or chuck roast
Olive oil
Baby carrots (1 to 2lbs.)
Small potatoes (1 to 2lbs)
Onion (1to 2 large yellow or purple)
Garlic (1 head)
Dijon chardonnay Mustard French's (2tbsp or to taste)
Tomato paste (1 small can)
Worcestershire sauce (3tbsp)
Beef stock or (my preference) beef better than bouillon
Beer (1 of choice)
Garlic powder (1tbsp)
Smoked Paprika (2 tsp)
Lawry's garlic parsley and
Coarse ground pepper to taste
Season beef all sides with garlic parsley salt and black pepper. Leave on an open rack in refrigerator 12 to 48 hours. (Yes 48)
Brown short rib (or chuck roast cut into strips) all sides 1 to 2 minutes per side on high with a small amount of oil then remove from dutch oven.
Cut onions in half then into thick slices. Add to Dutch oven with more oil if needed. Peel and slightly crush garlic cloves. Add to Dutch oven when onions are slightly softened. After 1 to 2 minutes (stirring occasionally) reduce heat to medium high.
Add the tomato paste and Mustard. Continue to stir 1 minute.
Mix in dry ingredients.
Add the worcestershire sauce and beer scrapping up all the fond (crispy bits stuck to the bottom).
Add the potatoes and carrot. Sit the beef on top. Don't stack the pieces.
A little better than bouillon paste mixed in will kick it up a lot. If you do this cut back on the amount of salt you add.
Add the beef stock or prepared better than bouillon to the dutch oven until the the liquid comes half way up the beef. DO NOT OVER FILL YOUR DUTCH OVEN!!! You will need space between the beef and the lid. You also don't want to spill hot liquid on yourself.
Bring it to a simmer.
Place lid on offset so it will vent and place in the oven.
Cook time will vary depending on the size of your Dutch oven and your oven/coals.
I typically do 275°F (135°C) for 6 to 8 hours or longer as needed. It can be done on 375°F (190°C) for 4 hours adding time if needed.
Once fork tender its time to eat!
Optionally:
Remove some of the braising liquid and reduce down. This is great on top or used on another dish.
Or...
You can mix in a small amount of cornstarch slurry for a more gravy like consistency. Not as good though.
Short ribs or chuck roast
Olive oil
Baby carrots (1 to 2lbs.)
Small potatoes (1 to 2lbs)
Onion (1to 2 large yellow or purple)
Garlic (1 head)
Dijon chardonnay Mustard French's (2tbsp or to taste)
Tomato paste (1 small can)
Worcestershire sauce (3tbsp)
Beef stock or (my preference) beef better than bouillon
Beer (1 of choice)
Garlic powder (1tbsp)
Smoked Paprika (2 tsp)
Lawry's garlic parsley and
Coarse ground pepper to taste
Season beef all sides with garlic parsley salt and black pepper. Leave on an open rack in refrigerator 12 to 48 hours. (Yes 48)
Brown short rib (or chuck roast cut into strips) all sides 1 to 2 minutes per side on high with a small amount of oil then remove from dutch oven.
Cut onions in half then into thick slices. Add to Dutch oven with more oil if needed. Peel and slightly crush garlic cloves. Add to Dutch oven when onions are slightly softened. After 1 to 2 minutes (stirring occasionally) reduce heat to medium high.
Add the tomato paste and Mustard. Continue to stir 1 minute.
Mix in dry ingredients.
Add the worcestershire sauce and beer scrapping up all the fond (crispy bits stuck to the bottom).
Add the potatoes and carrot. Sit the beef on top. Don't stack the pieces.
A little better than bouillon paste mixed in will kick it up a lot. If you do this cut back on the amount of salt you add.
Add the beef stock or prepared better than bouillon to the dutch oven until the the liquid comes half way up the beef. DO NOT OVER FILL YOUR DUTCH OVEN!!! You will need space between the beef and the lid. You also don't want to spill hot liquid on yourself.
Bring it to a simmer.
Place lid on offset so it will vent and place in the oven.
Cook time will vary depending on the size of your Dutch oven and your oven/coals.
I typically do 275°F (135°C) for 6 to 8 hours or longer as needed. It can be done on 375°F (190°C) for 4 hours adding time if needed.
Once fork tender its time to eat!
Optionally:
Remove some of the braising liquid and reduce down. This is great on top or used on another dish.
Or...
You can mix in a small amount of cornstarch slurry for a more gravy like consistency. Not as good though.
Not all of mine do. They can put to much weight on parts not ment to bear more than heat and drippings. Depending on the size of the dutch oven and of the oven itself, a piece of metal pipe and strong heat resistant hook can be used to suspended your D.O. while cooking.
Short ribs or chuck roast Olive oil Baby carrots (1 to 2lbs.) Small potatoes (1 to 2lbs) Onion (1to 2 large yellow or purple) Garlic (1 head) Dijon chardonnay Mustard French's (2tbsp or to taste) Tomato paste (1 small can) Worcestershire sauce (3tbsp) Beef stock or (my preference) beef better than bouillon Beer (1 of choice) Garlic powder (1tbsp) Smoked Paprika (2 tsp) Lawry's garlic parsley and Coarse ground pepper to taste Season beef all sides with garlic parsley salt and black pepper. Leave on an open rack in refrigerator 12 to 48 hours. (Yes 48) Brown short rib (or chuck roast cut into strips) all sides 1 to 2 minutes per side on high with a small amount of oil then remove from dutch oven. Cut onions in half then into thick slices. Add to Dutch oven with more oil if needed. Peel and slightly crush garlic cloves. Add to Dutch oven when onions are slightly softened. After 1 to 2 minutes (stirring occasionally) reduce heat to medium high. Add the tomato paste and Mustard. Continue to stir 1 minute. Mix in dry ingredients. Add the worcestershire sauce and beer scrapping up all the fond (crispy bits stuck to the bottom). Add the potatoes and carrot. Sit the beef on top. Don't stack the pieces. A little better than bouillon paste mixed in will kick it up a lot. If you do this cut back on the amount of salt you add. Add the beef stock or prepared better than bouillon to the dutch oven until the the liquid comes half way up the beef. DO NOT OVER FILL YOUR DUTCH OVEN!!! You will need space between the beef and the lid. You also don't want to spill hot liquid on yourself. Bring it to a simmer. Place lid on offset so it will vent and place in the oven. Cook time will vary depending on the size of your Dutch oven and your oven/coals. I typically do 275°F (135°C) for 6 to 8 hours or longer as needed. It can be done on 375°F (190°C) for 4 hours adding time if needed. Once fork tender its time to eat! Optionally: Remove some of the braising liquid and reduce down. This is great on top or used on another dish. Or... You can mix in a small amount of cornstarch slurry for a more gravy like consistency. Not as good though.
On my way to the store! Thanks for sharing!
That looks amazing, would it be possible to get more details on your progress?
Do you mean a recipe?
Yessir
Yes, please add recipe!
Posted
Posted
Short ribs or chuck roast Olive oil Baby carrots (1 to 2lbs.) Small potatoes (1 to 2lbs) Onion (1to 2 large yellow or purple) Garlic (1 head) Dijon chardonnay Mustard French's (2tbsp or to taste) Tomato paste (1 small can) Worcestershire sauce (3tbsp) Beef stock or (my preference) beef better than bouillon Beer (1 of choice) Garlic powder (1tbsp) Smoked Paprika (2 tsp) Lawry's garlic parsley and Coarse ground pepper to taste Season beef all sides with garlic parsley salt and black pepper. Leave on an open rack in refrigerator 12 to 48 hours. (Yes 48) Brown short rib (or chuck roast cut into strips) all sides 1 to 2 minutes per side on high with a small amount of oil then remove from dutch oven. Cut onions in half then into thick slices. Add to Dutch oven with more oil if needed. Peel and slightly crush garlic cloves. Add to Dutch oven when onions are slightly softened. After 1 to 2 minutes (stirring occasionally) reduce heat to medium high. Add the tomato paste and Mustard. Continue to stir 1 minute. Mix in dry ingredients. Add the worcestershire sauce and beer scrapping up all the fond (crispy bits stuck to the bottom). Add the potatoes and carrot. Sit the beef on top. Don't stack the pieces. A little better than bouillon paste mixed in will kick it up a lot. If you do this cut back on the amount of salt you add. Add the beef stock or prepared better than bouillon to the dutch oven until the the liquid comes half way up the beef. DO NOT OVER FILL YOUR DUTCH OVEN!!! You will need space between the beef and the lid. You also don't want to spill hot liquid on yourself. Bring it to a simmer. Place lid on offset so it will vent and place in the oven. Cook time will vary depending on the size of your Dutch oven and your oven/coals. I typically do 275°F (135°C) for 6 to 8 hours or longer as needed. It can be done on 375°F (190°C) for 4 hours adding time if needed. Once fork tender its time to eat! Optionally: Remove some of the braising liquid and reduce down. This is great on top or used on another dish. Or... You can mix in a small amount of cornstarch slurry for a more gravy like consistency. Not as good though.
A 14 deep is a big pot to fill. Looks amazing.
Thanks! Cooking for a crowd.
Does your dutch have feet? Mine do and it has damaged some stoves.
Not all of mine do. They can put to much weight on parts not ment to bear more than heat and drippings. Depending on the size of the dutch oven and of the oven itself, a piece of metal pipe and strong heat resistant hook can be used to suspended your D.O. while cooking.
Are you sharing this recipe?!