We never forget our first time. Whether it’s the first time we made a cake, or the first recipe we used in our brand spankin’ new dutch oven, it always seems like the idea of “the first” is a seminal event in whatever task we partake.
Of course, yeah, there’s the other “first time”, but there are children about, so we won’t go there at the moment.
Tara and I invested in a hardcore dutch oven. I’ll be writing more about it later this week, but in the meantime, this was the premiere recipe used in the aforementioned piece of crockery. It’s based off of one found in “The Dutch Oven Cookbook: Recipes for the Best Pot in Your Kitchen” by Sharon Kramis and Julie Kramis-Hearne. I liked how it turned out, with it’s delicious smoky flavor and fall off the bone tenderness, but Tara, never a big fan of anise, had to take a pass. Your mileage may vary.
- 5 lbs. short ribs, cut into individual pieces
- salt and pepper, to taste
- 3/4 cup flour
- 1 dried pasilla pepper
- 1 Tbsp. Olive Oil
- 1 Tbsp. Butter
- 1 medium yellow onion, sliced
- 4 cloves garlic, minced
- 2 red peppers, roasted and pureed (canned will do if needed)
- 1 can (14 oz roughly) tomato sauce
- 1/2 cup red wine
- 2 whole star anise
- 1/4 teaspoon cinnamon
- 1 teaspoon Chinese five spice powder
- 2 bay leaves
- Cilantro, for garnish
Pre-heat your oven to 350 degrees F.
Place skillet over medium high heat.
Salt and pepper the short ribs, and then coat them with flour. Tap off any excess flour and then place them in the skillet, fat side down. Cook until meat starts to get a brwon-rust colored crust, about 2 minutes, and then turn over. Cook for another 2 minutes, and then move to a plate, cover with aluminum foil, and allow to cool.
Rehydrate the dried pepper by pouring boiling water over it and allowing it to sit for five minutes.
Place a dutch oven over medium low heat, and add the olive oil and butter. Allow the butter to melt, and then add the onions and garlic. Add a pinch of salt and allow to cook until onions start to get soft – about 8 – 10 minutes. Add the pureed peppers, pasilla pepper, tomato sauce, red wine, star anise, cinnamon, five-spice powder, and bay leaves. Stir together well and then place in the short ribs, ensuring they are well packed into sauce.
Cover the dutch oven and place into the oven. Cook for two hours.