Braised Short Ribs in a Fancy Purple Pot

Can we talk for a minute about the ridiculous prices of dutch ovens? Specifically Le Creuset?

I found this recipe for braised short ribs and convinced myself that I needed a new dutch oven. Not just any dutch oven, but the purple Le Creuset. I went to Sur La Table (a very dangerous venture for my pocket book every time I visit) in pursuit of my new purple kitchen friend. I almost swallowed my tongue when I saw the prices! For that amount, you should be getting above and beyond just the cooking tool.

  • Really good looking Dutch man also included.
  • Full breast cup size growth with first use of Dutch oven.
  • Life time warranty that any shitty food created in this pot results in full refund.

Unfortunately, none of these things were included when I brought my new La Creuset home. But it does look damn good sitting on my stove top. And it does make some yummy food! I had never tried braising anything before. I was always super intimidated. But when I looked closer at the recipe, I thought… this is doable. Cook some red meat in some red wine for a Wehrly Good Time! Don’t be scared… DO IT.

Braised Short Ribs with Potato Leek Mash

Braised Short Ribs 1

Braised Short Ribs

  • 4 portions of short ribs (6-oz. each)
  • Kosher salt and freshly ground pepper
  • 1 T EVOO
  • 1 medium onion, largely chopped
  • 2 large carrots, cut into 1-inch pieces
  • 2 celery stalks, cut into 1/2-inch pieces
  • 2 bay leaves
  • 2 sprigs of thyme
  • 1 C red wine
  • 3 C beef stock

Braised Short Ribs 2

Evenly rub the short ribs with salt and pepper. In your dutch oven, heat the olive oil to high. Sear all sides of the short ribs, about two minutes per side.

Add the onion, carrot and celery. Reduce heat to medium and cook for 5-10 minutes, stirring occasionally. Add the bay leaves, thyme and red wine. Cook to reduce the wine by half.

Add the beef stock and bring to a light simmer. Cover and place in the oven. Allow to cook for 3 to 3 1/2 hours, until the meat is starting to pull away from the bone.

Potato Leek Mash

  • 2-3 cloves garlic
  • EVOO
  • 1 leek, white and light green parts, chopped
  • 6-8 red potatoes with skins, cut into even pieces for cooking
  • Sour cream
  • Milk, and melted butter
  • Salt and freshly ground pepper

Boil the potatoes, with skins until they are fork tender.

In a small pan, heat the EVOO. Add the garlic and leeks (plus salt and pepper to taste) to saute for 5 minutes.

Once the potatoes are finished boiling, drain the water. Add in the leeks and garlic mixture, plus a bit of butter, milk and sour cream. Mash together and add salt and pepper to taste.

You can also add in some veggies- pictured I have brussel sprouts and asparagus.

For plating, put some mash at the bottom of the plate. Add to the top some veggies from the braising and a portion of meat. Then, add any veggies to your liking. Yuhum!


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