My sister got a Le Creuset pot and hadn’t used it for months. As I have been salivating over getting a Le Creuset (and no, i haven’t gotten one yet), I was dismayed to hear that she hadn’t used it. With winter weather coming a warm bowl of braised meat that was seared on the stovetop and cooked in the oven is sooo good. And the best piece of equipment for the stove-oven work is a Le Creuset pot. The enamel means that the food won’t stick but will sear and create flavor.
To inaugurate the pot, I emailed my sister a short rib recipe. She and her fiance made the short ribs and they pronounced them delicious.
* 4 beef short ribs, trimmed of fat
* Kosher salt
* Freshly ground black pepper
* 2 tablespoons olive oil
* 1 leek, cleaned and large-diced, white part only
* 1 1/2 cups chopped onion (2 onions)
* 4 stalks of celery large-diced
* 2 carrots, peeled and large-diced
* 3 garlic cloves, minced
* 2 tablespoons tomato paste
* 1 (750-ml) bottle Cotes du Rhone or other dry red wine
* 1 teaspoon rosemary sprigs
* 1/2 teaspoon thyme sprigs
* 1 tablespoon brown sugar
* 1 8 oz can of stock (can be chicken or beef)
Salt and pepper the short ribs and sear in the olive oil until browned on all sides. Set ribs aside. Add the leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 teaspoon salt and 1/2 teaspoon pepper. Add the herbs.
Place the seared ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake at 350 degrees for 2 hours or until the meat is very tender.
Carefully remove the short ribs from the pot and set aside. Skim the excess fat. (You could make this ahead and put in the fridge and then get the solidified fat off the top). With your handy dandy immersion blender, puree the vegetables in the pot and then cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through.