Today is going to be just a quick post. No nostalgic ramblings, no gastronomical musings, no pseudo-scientific reports. This dish is effortless. I did no research, no recipe comparison, no option evaluation. All I did was — chop and load, chop and load. Shocked? Me, too!
Beef Short Ribs In A Clay Pot
- 2 tbsp butter or tallow
- 2 medium onions, halved and sliced
- 2 thick carrots, chunked
- 6 pieces boneless beef short ribs (about 3 lbs)
- 1 cup of wine
- 2-3 cups of stock
- salt, pepper
- 6 black peppercorns, cracked
- 1 bay leaf
- a few sprigs of thyme
- 1 stick cinnamon
- 3 cloves of garlic, slivered
Place everything in a clay pot in layers in the listing order. I had to cut ribs in half, because my clay pot is fairly small, but you don’t have to. Don’t worry if stock and wine don’t completely cover the ribs — the onions and carrots will cook down and settle, and ribs will drop into the juice. Pack everything down nicely.
Place the pot into a cold oven, and turn the oven on to 350F.
Leave for at least 2 hours. Come back and eat.