Effortless: Beef Short Ribs In A Clay Pot

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

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.

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Categories: Cravables, Dinner, Main Courses, Quick & Simple, Stews, Traditional Nutrition

Author:Eat Already!

I am a cooking and writing addict born and raised in a cosmopolitan city on the Black Sea coast. Currently my interests include, but not limited to gardening, traditional nutrition, raw milk, fermentation techniques, books by Sitchin, Weston A. Price ideas, artisan bread making, anything handcraft, and many other, quite random, things. I believe in making things from scratch, in unpretentious dishes, visually un-altered food esthetics. I believe in reporting on daily cooking endeavors, not just on special occasion dishes. I believe everyone should learn how to cook at home because it's a great way to connect with your loved ones without saying too much, with your heritage without becoming an archivist, and with the world without learning languages...

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