E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Slow Cooked Short Ribs 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 We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Smoked Cauliflower Steaks with Whiskey Glaze View recipe Black Pepper Skillet Shrimp View recipe Spicy Bourbon Pecans View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Slow Cooked Short Ribs 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 We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Smoked Cauliflower Steaks with Whiskey Glaze View recipe Black Pepper Skillet Shrimp View recipe Spicy Bourbon Pecans View recipe
