Akaushi Short Ribs in a Dutch Oven
Sullivan Creek Ranch
by Greg Anderson
October 4, 2021
- 4 pounds Sweet Grown Alabama beef short ribs
- 1 teaspoon pepper, divided
- 1 teaspoon salt
- 3 tablespoons olive oil
- 3 celery ribs, chopped
- 2 large carrots, chopped
- 1 large yellow onion, chopped
- 1 medium sweet Sweet Grown Alabama red pepper, chopped
- 1 garlic clove, minced
- 1 cup dry red wine or reduced-sodium beef broth
- 4-5 cups reduced-sodium beef broth, divided
- 2 fresh rosemary sprigs
- 2 fresh oregano sprigs
- 2 bay leaves
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Preheat oven to 325° F and begin to warm 3 tablespoons of olive oil over medium-high heat in a Dutch oven. While the Dutch oven preheats, pat the short ribs dry with a paper towel and then season generously with salt and pepper on all sides.
- When the oil begins to shimmer, add the short ribs, two or three at a time, to the Dutch oven.
- Sear each side, undisturbed, for 2-3 minutes until a nice crust has formed and then turn. Repeat until all of the short ribs are brown on all sides.
- Transfer the short ribs to a plate and set aside.
- Add the celery, carrots, red pepper, onion and garlic to the Dutch oven. Saute over medium heat until tender.
- Pour the red wine over the vegetables to deglaze the pan. Use a spoon to gently loosen browned bits on the bottom of the pan. Bring the mixture to a boil and cook until liquid is reduced by half.
- Return the short ribs to the pan and add the rosemary, oregano and bay leaf.
- Pour the beef broth over the meat till submerged about halfway in liquid. Bring to a strong simmer.
- Cover the Dutch oven with its lid and then place it into your preheated oven.
- Braise the short ribs for 1 1/2 to 2 hours. When the meat is tender, remove the Dutch oven and transfer the short ribs and vegetables to a platter for serving. Tent with foil to keep warm.
- Reduce and thicken the cooking liquid into a sauce.
- Pour the remaining cooking liquid into a glass measuring cup and skim the fat. If necessary, add some additional broth to the cooking liquid so you have 1 cup total.
- In a small pan, melt 2 tablespoons of butter. Stir in the flour and cook until a smooth roux forms.
- Begin to gradually whisk in the reserved cooking liquid and then bring it to a simmer. Continue to stir frequently until the mixture thickens then discard the herbs.
- Transfer to a gravy boat and serve with the short ribs, vegetables and your choice of sides.