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Port Wine Braised Beef Short Ribs - with Combekk Dutch Oven

Recipe by About Chef Austin Chef Austin

 

 

 

A heavy duty cast iron pot is perfect for low & slow recipes. Tough cuts of meat cooked for hours produce concentrated and complex flavors. Break out the Dutch oven for this port-braised short ribs.

If you've bought a Dutch oven in the last 50 years, it most likely wasn't made on Dutch soil. That's where Combekk comes in. They're bringing back the Netherland's heritage by making true Dutch ovens from 100% recycled iron. Their 'Rails' series is made from recycled railroad tracks! Combekk is making enameled cast iron pans out of recycled iron that has a story behind it. Now go make stories of your own when you make unforgettable meals in your Combekk Dutch oven.



Recipe: Port Wine Braised Beef Short Ribs


 Combekk Dutch Oven Thermometer

 

Makes: 4 Servings

Prep Time: 10 minutes
Cook Time: 2 Hours 15 minutes


Ingredients:

2 lb Bone-in Beef Short Ribs (around 4 ribs) 
6 Carrots
1 Onion
3 Garlic Clove
3 Thyme Sprigs
1 1/2 Tbsp Flour
1 Cup Port Wine
4-5 Cups Beef Broth
2 Tbsp Sunflower Oil
Kosher Salt & Cracked Black Pepper

 

Featured Products: 

Combekk 6.3 Qt Dutch Oven with Thermometer


Directions:

Step 1
Rough chop carrots into 3 pieces. Peel onion and rough chop. Peel and crush garlic cloves with your hand or back or a knife. 

Step 2
Heat dutch oven over medium-high heat for 6-8 minutes. Meanwhile, season ribs with salt and pepper. Once pan is heated, drizzle in sunflower oil (or other high-heat oil) and place ribs in, fatty side down. Sear for 2-3 minutes per side until all sides are browned.  

Step 3
Remove ribs from Dutch oven and immediately add in carrots, onion, garlic, and thyme. Stir and toss for around 3 minutes until some color develops on the veggies. Dust with flour and toss. 

Step 4
Pour in port wine and scrape the bottom of the pan to deglaze it. Add in beef broth and then nestle in the short ribs on top. The ribs should be halfway submerged in the broth. Bring to a boil, then reduce heat to have the liquid simmering. Place the lid on top and cook for 2 hours or until ribs are tender. Serve with mashed potatoes and devour! 

 


 

 

Combekk Dutch Oven Recipe

Heat dutch oven over medium-high heat for 6-8 minutes (thermometer will read around 350F). Meanwhile, season ribs with Himalayan salt and cracked pepper.


Combekk Dutch Oven Recipe

Once pan is heated, drizzle in sunflower oil (or other high-heat oil) and place ribs in, fatty side down. Sear for 2-3 minutes per side until all sides are browned.

  

Combekk Dutch Oven Recipe

Remove ribs from Dutch oven and immediately add in chopped carrots, onion, garlic, and thyme. Stir and toss for around 3 minutes until some color develops on the veggies. Dust with flour and toss.


Combekk Dutch Oven Recipe

Pour in port wine and scrape the bottom of the pan to deglaze it. Add in beef broth and then nestle in the short ribs on top. 


Combekk Dutch Oven Recipe

The ribs should be halfway submerged in the broth. Bring to a boil, then reduce heat to have the liquid simmering. Place the lid on top and cook for 2 hours or until ribs are tender.


Combekk Dutch Oven Recipe

Serve with mashed potatoes and spoon plenty of that port wine gravy over the top!



 

About Chef Austin

 

About the Author: 

Chef Austin Merath is Everything Kitchen's Culinary Wizard, Kitchen-Gadget Reviewer, and New-Product Tester. He studied under chefs in College of the Ozarks' Culinary Program. It's his job to make sure you choose the kitchen tools that are right for you by testing the best we have to offer. When not cooking, Austin is tinkering with computers or exploring the Ozarks with his wife Amy. Click here for his full bio.